Step 1

Select Saute/Browning on Instant Pot pressure cooker and allow the pot to fully heat. (Prepare the meat while the pot is heating.)

Step 2

Cut chuck roast in half and removed any large chunks of fat and connective tissue.

Step 3

Cut chuck roast into slightly bigger than bite-sized pieces and place into a large mixing bowl.

Step 4

Sprinkle thyme, salt and black pepper over meat and rub in well.

Step 5

Sprinkle potato starch over meat and massage into meat until no longer opaque. (This avoids having to make a starch slurry after pressure cooking.)

Step 6

When pot is hot, add oil and swirl to coat bottom of pot.

Step 7

If there is any loose potato starch in the bowl, shake if off the meat and then add the chunks of meat to the Instant Pot or pressure cooker.

Step 8

Allow meat to sear in the hot oil for about 15 seconds without touching the meat. The meat will loosen from the bottom of the pot once seared.

Step 9

Once the meat becomes loose (you can tell by gently using your spatula to push the meat a bit) flip the meat over and sear the next side in the same manner as the first.

Step 10

Sear each side until a crust forms and meat has loosened from the bottom.

Step 11

Add onions and celery to cooking pot and mix through while scraping up anything that has stuck to the bottom of the pot.

Step 12

Using a high heat resistant spatula continuing scraping the bottom of the pot to loosen any brown bits (fond) stuck to the bottom of the pot. This is called deglazing.

Step 13

Add mushrooms and mix in to combine with the meat.

Step 14

Add garlic and mix through.

Step 15

Pour in Worcestershire sauce and mix through

Step 16

Pour in the red wine or Shaoxing wine and deglaze the pot (there may be some stuff stuck to the bottom). Use the spatula and scrape the bottom of the pot.

Step 17

Add diced apples and mix through.

Step 18

Add tomato paste and mix through to combine.

Step 19

Pour in the beef broth and stir to combine. There will be quite a bit of liquid (enough to be able to sop it up with a crusty loaf of bread or a piece of cornbread!).

Step 20

Turn off Instant Pot / Pressure Cooker.

Step 21

Add in the baby potatoes. If using larger size potatoes, cut them into two inch pieces.

Step 22

Dump in baby carrots. You can keep them whole, or cut them in half.

Step 23

Lock on lid and close the pressure Valve.  Cook on high pressure (most machines default to high) for 5 minutes.

Step 24

When beep is heard, wait 10 minutes and then release the rest of the pressure.

Step 25

Remove lid and give the stew a good stir. Taste and add more salt, pepper or other seasonings.

Step 26

Stir in frozen peas. They will quickly defrost.

Step 27

For a thicker and smoother sauce, add a Tablespoon of butter and mix through.

Step 28

Serve with Crusty Bread or make Apple Dumplings.

Step 29

Add all ingredients, except for peas and mix to combine.

Step 30

Sprinkle the potato starch over the top and do not mix in.

Step 31

Lock on lid and close the pressure Valve.  Cook on high pressure (most machines default to high) for 6 minutes.

Step 32

When beep is heard, wait 10 minutes and then release the rest of the pressure.

Step 33

Remove lid (add a TLB of Butter) and give it a good stir.

Step 34

Stir infrozen peas and Bob's your uncle. :)