This is a classic recipe that can take hours in a slow cooker or on the stovetop, but takes only 50 minutes with the use of the Instant Pot.
What you will need
2 1/2 pounds boneless beef chuck roast
2 tablespoons tomato paste
1/3 cup dry red wine
3 celery ribs
4 sprig fresh thyme
2 tablespoons all-purpose flour
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste(Nutritional facts 72 calories, 2.66 g fat, 2.94 g carbohydrates, 8.58 g protein, 24 mg cholesterol, 233 mg sodium)
How to cook
Gather all ingredients.
Cube the meat into bite sized pieces. Remove any large fatty pieces.
Add salt, pepper, and flour to the bowl and mix to coat the meat.
Chop the onion into 1 inch chunks.
Chop the ends off of the carrots and cut into 2 inch pieces. When you get to the thicker end of the carrot cut those pieces in half.
Chop the ends off of the celery ribs and cut into 2 inch pieces. When you get to the thicker end of the rib, cut those pieces in half.
Remove the leaves from 4 sprigs of thyme. Discard the stem.
Add a tablespoon of cooking oil to the bottom of the Instant Pot to help keep the meat from sticking.
Spread out the meat and let cook until golden brown on the bottom, about 3 minutes. Stir and allow to brown for another 2 to 3 minutes.
Mix in the tomato paste.
Add the wine and cook for a few minutes until bubbling, and then stir, scraping up browned bits from the bottom of the pot.
Pour in your chopped vegetables and the thyme leaves. Stir together.
Set the instant pot to pressure cook on high for 30 minutes. After the pressure cycle is complete, release the steam. Remove the lid being careful of any remaining steam.