- 1 - 32 oz container beef broth
- 6 carrots; quartered
- 4 stalks of celery; chopped
- 2 - 1 lb packages of beef stew meat
- 1 white onion; diced
- 3 red potatoes; diced
- 2 tablespoon garlic
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon cornstarch
- 1 teaspoon maggi found in the international section
Set instant pot to saute mode. In the instant pot, add in meat and onions. Brown meat and turn off saute mode.
Add in carrots, celery, potatoes, and cover with beef broth. Fill with water to fill line.
Stir in garlic, bay leaves, maggi, salt, and pepper. Place lid on instant pot. Set to high pressure for 30 minutes. Once the pot is done counting, release pressure.
Add two tablespoons of cornstarch to 1/3 cup water. Whisk well. Pour into instant pot stirring frequently. Set instant pot to saute mode. Bring to a low boil until cornstarch has thickened the broth then turn off saute and set to keep warm.
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.