• 2 tbsp olive oil, divided
  • 2 lb chuck beef or other stew meat, diced
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 3 cups unsalted beef broth
  • 2 carrots, chopped
  • 2 sweet potatoes, chopped into 1/2-inch pieces
  • 3 celery stalks, chopped
  • 4 oz cremini or Bella mushrooms, sliced
  • 14 oz (1 can) no salt diced tomatoes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp oregano
  • 1 tsp black pepper
  • 1 tbsp minced fresh sage
  • 1 tbsp thyme
  1. Heat 1 tablespoon of olive oil in the Instant Pot using sauce mode. When the pot is heated, add ½ of the beef in one layer. Brown the beef on one side, about 3-4 minutes. Flip the beef and brown the other side. Remove beef onto a clean plate.
  2. Add the remaining tablespoon of olive oil and repeat with the remaining beef.
  3. Add the chopped onions and sauté for 2-3 minutes, until soft. Add the minced garlic, stirring until fragrant, about 30 seconds.
  4. Pour in the beef broth and scrape down the sides to make sure all the ingredients are immersed. Add the remaining ingredients, but do not stir.
  5. Lock the lid of the Instant Pot and set to Stew mode for 35 minutes. Allow the pressure to release naturally after the cooking time is finished, then carefully open the steam valve and release the lid. Ladle into bowls, garnish with parsley, and enjoy!