@madalynbestofbaking: Beef Stew - 6 carrots - 5 golden potatoes - 2 lb chuck roast (seasoned with salt, pepper, garlic) - Medium yellow onion - 2 tbsp butter - 2 tbsp minced garlic - 2 tsp salt - 1/2 tsp pepper - 2 tsp Italian seasoning - 1 tsp fresh or freeze dried thyme - 6 cups homemade chicken broth (if you use store bought, add 2 more tbsp butter, tsp garlic and onion powder. - 1 tbsp flour to thicken after cooked Peel & cut your carrots & potatoes then add to your instant pot with the broth. Mince up your onion and garlic and sauté, then into the instant pot. Add 2 tablespoons of butter into your pan and sear your seasoned roast. You just want some color and flavor; not cooking through. Pour all the butter remaining in the pan into the instant pot. Cut the meat into cubes and add to the instant pot. Add your seasonings and stirred around. Put the lid on and pressure cook on high for 25 minutes. Let it naturally depressurize. All the way then enjoy!! If you like it a little thicker, you can add a tablespoon of flour, sprinkled into some of the broth- stirred around then add into the pot and stir a lil more. Done #bestrecipes

Madalyn

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Thursday 22 January 2026 22:50:58 GMT