3 pounds beef roast cut into 4–5 chunks (use rump or chuck – see notes)
1 ½ tablespoons kosher salt
1 tablespoon dried basil
1 tablespoon dried rosemary
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon garlic powder
½ tablespoon black pepper
2 tablespoon olive oil
4 cups low sodium beef broth – divided
2 tablespoons Worcestershire sauce
8-ounce tomato sauce – no salt added
3 carrots, sliced into coins
2 Yukon or russet potatoes, peeled and cubed
1 cups frozen pearled onions
1 cup frozen green peas
3 tablespoons water
3 tablespoons cornstarch
Place the chunks of roast on a large piece of foil for easy cleanup. Combine salt, basil, rosemary, onion powder, oregano, garlic powder, and black pepper in a small bowl. Sprinkle the seasonings over the meat and press the seasonings into all sides of the roast. If there are any leftover seasonings that won’t stick to the roast, do not discard them, just leave them on the foil (they will be added into the pot in step 6).
Select saute or brown on the pressure cooker. When it says “HOT” add oil.
Add meat and brown at least 2 sides of each chunk, about 4 minutes per side.
Turn the pressure cooker off.
Remove beef from the pot and set on a plate.
Pour 2 cups of beef broth, Worcestershire sauce, tomato sauce, and any remaining seasonings into the pot and scrape up the browned bits from the bottom. Return beef to the pot.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 90 minutes.
When cooking is complete, unplug the pressure cooker and use a full natural release. May release pressure after 10 minutes if needed, but the meat will be more tender if you wait.
Set beef on a cutting board to rest.
Optional for a less greasy stew: Pour drippings from the pot into a fat separator then pour it back into the pot, discarding the fat. If you don’t have a fat separator, you can skim the top of the liquid with a spoon to remove some of the fat, or just skip this step.
Add carrots, potatoes, and pearl onions to the pot. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
While the vegetables cook, shred or cut the meat into bite-size pieces. Set aside.
When cooking is complete, quick release the pressure.
Combine cornstarch and water in a small cup. Using the saute function, bring the stew to a simmer and whisk vigorously as you pour in the cornstarch slurry.
Continue stirring for 1-2 minutes as it thickens. Unplug the pressure cooker.
Stir shredded meat and peas into the pot and add 1 – 2 cups of beef broth, until the soup is the desired consistency.
Taste and season with extra salt and pepper, if needed.
For the roast, I prefer rump because it has less fat and gristle than a chuck. A chuck will be slightly more tender, but the long cook time ensures a tender rump roast.
Skipping the browning step will be okay, but will affect the depth of the stew’s flavor.
Plan on about the 3 hours from start to finish for the stew. This is inactive time and will allow for a full natural pressure release for the meat. Once the meat is done, the rest of the meal will come together very quickly.
Keywords: Beef Stew, Healthy Soup, Instant Pot Soup