Life Changing Instant Pot Beef Stew

• lbs. beef, chuck roast, fat trimmed, cut into 1-2-inch chunks↗2 lb
• medium onion, sliced thinly↗1
• stalks celery, sliced diagonally in thick pieces↗2
• carrots, sliced diagonally in thick pieces↗6
• small tapioca- see notes2 tablespoon

  see notes

• tomato juice↗0.5 cup
• kosher salt↗2 teaspoon
• granulated sugar↗1 tablespoon

Step-by-step instructions

1. 1

   Add Beef and Vegetables: Place beef, onion, celery, and carrots in the Instant Pot.

2. 2

   Add Other Ingredients: Sprinkle in tapioca, salt, and sugar over top, then pour in the tomato juice.

3. 3

   Cook in the Instant Pot: Secure the lid and select the stew/meat setting and cook for 35 minutes on high pressure.

4. 4

   Finish: After it’s done, let everything mellow out for about 10 minutes before releasing the steam (this is called a natural release). Technically at this point, it’s done. But I recommend finishing with a quick browning session in the oven (see notes below!).