The rich and delicious Instant Pot beef stew is made with popular Canadian ingredients. Celebrate Canada's 150th birth year with this iconic comfort food.
Heat the Instant Pot on the Sauté setting.
In a large bowl, place the meat, 2 tsp sale, 1 tsp black pepper and the flour. Toss or mix until the meat is well coated. Set aside.
Once the Instant Pot is ready, add the bacon and sear until the edges look crisp. Set the bacon aside.
Place a few pieces of the beef (side by side) over the oil from the bacon in the Instant Pot and sear until the meat starts to brown. Make sure to do this in small batches to avoid over-crowding. None of the pieces should overlap.
Set the seared meat aside. The bacon oil may have dried a bit by now, so add a bit of the vegetable oil to the bottom of the pot. Sear the next batch until the meat is all seared and set aside.
Add the onions and garlic to the bottom of the pot. Sauté for about two minutes (add a little extra veg. oil if necessary).
Add the red wine. This will help deglaze the bottom of the pot. Using a wooden or plastic spoon, scrape the meat bits that are stuck to the bottom of the pot.
Add the beef and bacon back into the pot.
Add the potatoes, carrots, tomato paste, beer, broth and bay leaves.
Sprinkle the paprika and remaining salt and pepper over top.
Give the mix a good stir and close the lid.
Close the steam valve and press the Meat/Stew button. At this point, the Instant Pot will take roughly 10 minutes to build pressure and then cook 35 minutes.
Once the Instant Pot beeps, use the quick pressure release to let out the steam in about one minute. You're welcome to release the pressure naturally, but I find that for this stew, the potatoes become softer than I'd like them to be. The quick release was perfect. You'll know the lid is ready to open when the float valve drops.
Open the lid, add the green peas and stir.
Let the stew rest for about 10 minutes and serve. Enjoy!