Instant Pot Beef Stew

• 1 tablespoon coconut oil
• 1/2 cup chopped onions
• 6 ounce can tomato paste
• 1 15 oz can beef broth
• 1 cup water
• 1 t. beef better than bouillon
• 3 tablespoons soy sauce 
• 2 tablespoons instant/minute tapioca 
• 2 bay leaves
• 1/4 teaspoon black pepper 
• 2-3 pounds stew meat or roast cut into chunks
• 2 to 2 1/2 cups chopped carrots, about 1/2-inch pieces
• 2 to 2 1/2 cups peeled and chopped potatoes, about 1/2-inch pieces
• 2 cups frozen peas

Select the Saute function on the Instant Pot--normal level. Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. 

Add the beef broth, water, beef better than bullion and tomato paste.  Stir until  the tomato paste is mixed in.

Add soy sauce, tapioca, bay leaves and black pepper and stir.

Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes 

When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry.  Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.

Quick release the pressure. Take out the bay leaves. Stir in the frozen peas and add salt and pepper to taste.

Adapted from https://www.melskitchencafe.com