1 and ½poundsbeef stew meat or beef chuck roast cut into 1" pieces
1 and ½tsp.salt
½cupdry red wine*
2 and ½cupsreduced-sodium beef broth
2cupscarrots, peeled and sliced 1" thick
3cupsGold potatoes, peeled and quartered
1 cupfrozen peas
chopped fresh parsley, to garnish, optional
Set the pressure cooker to saute function and spray the inside with nonstick cooking spray. Once the pressure cooker indicates 'hot', add the bacon and cook until crispy on both sides. Remove and set on a paper towel-lined plate.
Add the beef stew meat or sliced beef chuck roast to the pot and saute in the rendered bacon grease for about 1 minute per side. Remove from the pot and set aside.
Add the butter and use a wooden spoon to scrape the browned bits from the bottom. Add the onion and saute for about 3 minutes. Add the minced garlic and saute for 30 seconds to 1 minute more.
Pour in the red wine and simmer for about 5 minutes to cook out the alcohol. Return the beef to the pot and cover with the beef broth. Close the lid and set the instant pot to manual function for 25 minutes.
Slice the cooked bacon into 1" pieces, peel and slice the carrots, peel and quarter the potatoes. In a small bowl, whisk the water and the cornstarch until smooth.
When the 25 minutes is up, quick-release the instant pot by turning the valve from sealing to venting. Open the lid and stir in the carrots, potatoes, bacon, and cornstarch mixture.
Close the lid and set the instant pot to manual for 10 more minutes.
After 10 minutes, quick-release again and stir in the frozen peas. Garnish with chopped fresh parsley before serving, if desired.
* Use a drinking-quality dry red wine such as pinot noir, cabernet, syrah/shiraz, or malbec. If you prefer not to cook with wine use more beef broth in its' place.