Ingredients

• 1 tablespoon butter
• 1 pound beef chuck , cut into 1-inch cubes
• 4 Yukons Gold potatoes , cubed
• 1.5 cups mushrooms , halved
• 1 onion , cut into 6 wedges
• 2 carrots , cut into 1/2-inch thick slices
• 2 cloves garlic , minced
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons dried rosemary

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
3. 3 Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
4. 4 Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition per serving