1Tablespooncider vinegarif using non-alcoholic cider
2TablespoonTomato paste
1cupbeef broth
1/2teaspoonsalt
2potatoes
2carrots
1cupfrozen peas
Instructions
Set the Instant Pot on saute and let it heat up.
Put the oil in the Instant Pot and brown the beef cubes on all sides in the oil.
1 Tablespoon olive oil, 1 pound beef chuck
After the beef is browned add the flour, onion, basil, oregano, cider, cider vinegar (if using non-alcoholic cider), tomato paste, broth, along with salt. Stir to mix.
2 Tablespoon flour, 1 onion, 1 teaspoon basil, 1 teaspoon oregano, 1 cup apple cider, 1 Tablespoon cider vinegar, 2 Tablespoon Tomato paste, 1 cup beef broth, 1/2 teaspoon salt
Put the lid on the Instant Pot and lock the lid. Switch it to the Stew/Meat setting and program it for 20 minutes.
While the stew cooks peel and dice the potatoes and the carrots.
2 potatoes, 2 carrots
When the 20 minutes is done release the steam using the quick release.
Add the potatoes and carrots, and lock the lid back on the Instant Pot. Set it to the manual setting and program it for 8 minutes.
Once the 8 minutes are up use either the quick release and then stir in the frozen peas. Let sit for 3 minutes or so and then serve.