It’s another instant pot recipe to add to your arsenal. Honestly, this is one you can make in your batch cooking marathon or just for a great Sunday family supper night. This hearty bowl of comfort filled with savory mushrooms and tender beef is a hit for the whole family. You can serve over noodles, rice, or even mashed potatoes. It’s pretty dan tasty just as it is!
Ingredients:
3+ pound Chuck/Arm Roast
4 cups Bella Mushrooms, cleaned and quartered
2 tbsp Avocado Oil
1/4 cup Tamari (GF) or Soy
2 tbsp Worcestershire
1 large yellow Onion, halved and sliced
6 garlic cloves, minced
1 tbsp flour(I use rice)
1 cup Heavy Cream OR Coconut Cream
2 tsp Beef Boullin
1 1/2 cup water
1 tsp Salt & Pepper
Putting Together
STEP ONE: Cutting the roast into 2-3 inch chunks. This does not need to be perfect, just avoid bit size pieces. Pat the beef dry if moist. Heavily salt and pepper beef on both sides.
STEP TWO: Set Instant Pot on saute, add oil. It will heat quickly. Then you will begin to sear the meat on all sides. You will need to do it in batches.
STEP THREE: Once all meat is seared add the onions, garlic, soy, Worcestershire to the pot and stir. Be sure to get all the bits off the bottom of the pan. Add the 2 tsp beef boullion and 1 1/2 water. Mix, then add back in the beef. Set on high pressure for 60 minutes. Quick Release after 60 minutes
STEP FOUR: Remove lid and add the mushrooms. Replace the lid and set for an additional 20 minutes. Once Done quick release again.
STEP FIVE: Sprinkle the flour on the mixture and combine. Set the IP on the sautee till it thickens a bit.
LAST STEP: Add the cream and stir consistently to prevent burning. Keep a watch on the temperature to not curled the cream. This step should only take around 5 minutes. Serve on noodles, potatoes, or just myself its self.
