Beef Stew with Peppers (Instant Pot)

Instant Pot Tuscan Beef Stew is delightfully rich with stewed tomatoes, tender beef, and loads of vegetables. The instant pot takes the work out of having to slow cook the meat for hours. Probably the reason I love using it so much.

2 lbs chuck roast fat trimmed, cut into 2" pieces
2 Tbsp. olive oil
1½ tsp. sea salt
2 tsp. black pepper, coarsely ground
½ cup Chianti or other dry red wine
1 cup canned crushed tomatoes
1 medium yellow onion, chopped
2 large carrots, coarsely chopped
8 oz cremini mushrooms, quartered
¾ cup beef broth
¼ cup oil-packed sun-dried tomatoes, drained and chopped
3 medium cloves garlic, finely chopped
3 whole cloves
¼ cup fresh Italian parsley, finely chopped

Preheat the broiler and adjust the oven rack so that it is 6" below the broiling element. Line a rimmed baking sheet with foil.

Toss the beef with 1 Tbsp. of the oil and the salt and pepper on the prepared baking sheet. Arrange the meat in a single layer on the baking sheet and broil, stirring once, until the meat is well browned, 12 minutes. (Alternatively, brown the meat in the pot: Add the oil to the pot, select SAUTÉ, adjust to MORE/HIGH heat, and brown the meat in small batches in the hot oil.)

Place the meat and any accumulated juices from the baking sheet in the pot. Select SAUTÉ and adjust to MORE/HIGH heat, then add the wine and simmer until reduced slightly, 5 minutes. Add the remaining ingredients and lock on the lid. Select the PRESSURE COOK function and adjust to HIGH pressure for 25 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off.

When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Season the stew with salt and pepper.

Makes 4-6 servings.