2 lbs beef stew meat 2 Tbsp olive oil, divided Kosher salt and freshly ground black pepper 1 medium yellow onion, chopped 3 carrots, peeled and chopped 2 stalks celery, chopped 3 cloves garlic, minced 4 cups beef broth, preferably low-sodium 2 14 oz. cans diced tomatoes with juices 2 teaspoons Italian seasoning 1 lb yukon gold potatoes, cubed 1½ cups frozen cut green beans 1 cup frozen peas
Cut the beef into 1 inch cubes
Chop your veggies into bite sized pieces
1
Set your Instant Pot to sauté mode and add 1 tablespoon of olive oil. Sauté the beef on all sides until well browned. Transfer the meat to a plate. Then sauté the carrots, onion, and celery for 4 to 5 minutes, stirring occasionally.
2
Add the beef broth, tomatoes with their juices, potatoes, green beans, and seasoning. Add the meat back to the pot. Pressure cook for 8 minutes. Allow pressure to release naturally for 15 minutes.
3
Stir in the peas then season with additional salt and pepper to taste before serving.