Instant Pot Veggie Stew (made with chuck roast and beef broth)

0.50 tsp Salt
1 large (7-1/4" to 8-1/2" long) Carrots, raw
2 large (7-1/4" to 8-1/2" long) Carrots, raw
1 stalk, large (11"-12" long) Celery, raw
227 Portabella Mushrooms
1 cup Tomato Sauce
0.88 glass (3.5 fl oz) Red Wine
28.40 Corn Starch
1 tbsp Balsamic Vinegar
1 serving ONIONS, PEARL (8 ONIONS)
4.20 serving Del Monte no salt diced tomoatoes
1 serving Celery Stalk (1 med stick 7-8 in)
0.25 tsp Beef Base, Better Than Bouillon (1 tsp)
3 tsp Beef Base, Better Than Bouillon (1 tsp)
2 serving Garlic (1 clove)
8 tbsp Minced raw onions
2.70 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
1 serving Fresh Green Beans (1 cup)
0.50 cup English Peas, Del Monte
1.25 lb Beef chuck, arm pot roast

1. Set your IP to SAUTE mode and select LESS
2. Saute onion, celery, carrot, and garlic until soft and translucent
3. Add Italian Seasoning, Rosemary, and Sage
4. Add mushrooms and saute until all liquid has evaporated
It's ok if veggies slightly brown and stick a little
5. Deglaze pan with Red Wine
6. Add Tomatoes and Sauce
7. Add Veggie Broth
8. Add remaining veggies except Pearl Onions and Peas
9. Add seasonings
10. Attach lid to Instant Pot
Ensure Release Valve is set to SEALING
11. Press MANUAL MODE and set timer to 15 minutes
12. Once finished, cover steam release with towel and CAREFULLY release all pressure
13. Remove lid and stir in pearl onions, peas, and corn starch slurry
14. Stir and serve

Serving Size: 8-10 bowls