Ingredients
Scale
- 1 1/2 pounds beef roast, cubed
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 1 tablespoon of reduced sodium soy sauce
- 3 tablespoons olive oil
- 1 cup diced red onion
- 1 tablespoon minced garlic
- 1 pound red potatoes, quartered
- 2 cups baby carrots
- 3 cups unsalted beef broth
- 2 tablespoons tapioca starch
- 1/4 cup water
- 1 cup frozen peas (optional)
Instructions
- In a bowl, combine beef, pepper, and 1 tablespoon soy sauce.
- Select “Sauté” on the Instant Pot.
- Add 2 tablespoons olive oil to the pot, then add beef. Brown on one side (it’ll take just a minute or two), flip over and sauté the beef on the other side.
- Remove meat from InstantPot (it’s not fully cooked at this point – that’s okay!).
- Add a tablespoon of your oil, plus the garlic. Sauté for 30 seconds.
- Add the potatoes, carrots, red onions, frozen peas, beef, beef broth, and the 2 tablespoons Worcestershire sauce
- Place the lid on the Instant Pot, turn and lock the lid, making sure the valve is in the “sealing” position.
- Press the “Manual” button on the InstantPot on high pressure, and then set the timer to 20 minutes.
- While cooking, in a small bowl, combine cornstarch and water.
- Once cook time is complete, allow the pressure to naturally release for about 10 minutes.
- Move the lever to venting (be careful!) and remove the lid.
- Select “Sauté” on the InstantPot. The mixture will start to boil. Add the cornstarch mixture at this time.
- Cook, stirring until the liquid is thickened. Turn off heat.
Notes
8 BLUE POINTS
Nutrition
- Serving Size: 1/2 cup