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Ingredients

4 pounds beef chuck, cubed salt and ground black pepper to taste 2 cups dry red wine, such as pinot noir 4 cups water 20 small red potatoes, chopped 2 (8 ounce) packages baby carrots, chopped 4 parsnips, peeled and cubed 1 large onion, chopped 4 stalks celery, chopped 5 cloves garlic 1 (8 ounce) can tomato sauce 1 (10.75 ounce) can beef soup with mushrooms 1 (10.75 ounce) can condensed cream of mushroom soup 3 tablespoons prepared horseradish 3 tablespoons Worcestershire sauce

Nutrition Info

724.7 calories carbohydrate: 98.3 g cholesterol: 99.7 mg fat: 12.6 g fiber: 14.1 g protein: 45.7 g saturatedFat: 4.2 g servingSize: - sodium: 875.5 mg sugar: 14.9 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef in batches, season with salt and pepper, and cook until browned on all sides, 3 to 5 minutes per batch. Remove browned meat from pot. Add wine to deglaze the bottom of the pan, scraping up all browned bits. Pour in water and mix with wine.
Add browned beef, potatoes, carrots, parsnips, onion, celery, and garlic to the pot. Pour in tomato sauce, beef soup, and cream of mushroom soup, mix well. Season with horseradish and Worcestershire sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

8 servings

The Instant Pot® is perfect for beef stew and it takes a fraction of the time compared to making it on the stove.