Instant Pot Beef Stew

Life Changing Instant Pot Beef Stew
Instant Pot - amzn.to/3TthA0c
Chef’s Knife - amzn.to/3xdDigY
Le Creuset Stoneware Heritage Oval - amzn.to/3x0eeKC
INGREDIENTS
2 lbs. beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 cloves Garlic
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 Potatoes
1 Can Beer or Beef Broth
2 teaspoons salt
1 tablespoon sugar
INSTRUCTIONS
Instant Pot Instructions: Place everything in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let everything mellow out for about 10 minutes before releasing the steam. Technically at this point, it’s done. But I recommend finishing with a quick browning session in the oven (see notes below).
Finishing in the Oven: finishing by giving it about 10-20 minutes in a hot oven (400-ish degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.