Prep Time:
10 mins
Cook Time:
1 hr 50 mins
Additional Time:
15 mins
Total Time:
2 hrs 15 mins
Servings:
8
Ingredients
Directions
Pat roast dry and season liberally with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.
Nutrition Facts (per serving)
372
Calories
21g
Fat
19g
Carbs
23g
Protein
