Martha Stewart's Instant Pot Beef Stew With Dijon & Tomato

• Prep time: 10
  Instapot cook time: 60 minutes
  Total time: 2 hours?
• Ingredients
• 2 tablespoons extra-virgin olive oil
• 3 pounds boneless beef chuck, cut into 1½-inch cubes
• Coarse salt and freshly ground pepper
• 2 cups water I added extra and I wouldn't next time
• 1 pound white mushrooms, trimmed and halved or quartered if large
• 2 medium onions, finely chopped
• 4 medium carrot, large chunks the recipe called for 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped didn't have this
• 2 garlic cloves, coarsely chopped obviously used more
• 1 can (28 ounces) diced tomatoes the recipe called for whole tomatoes but it made it awkward to eat
• ¹/₄ cup Dijon mustard
• handful diced potatoes - I used a number of small potatoes but big chunks of other kinds of potatoes would work well too 

Instructions

1) Dice beef

2) Heat oil in an electric pressure cooker set to sauté. Pat beef dry and season with 1½ teaspoons salt and ¾ teaspoon pepper. Working in batches, cook beef until browned on all sides, 6 to 8 minutes; transfer to a plate.

3) While the meat is browning, chop everything else

4) Add 1 cup water to pressure cooker, scraping up brown bits with a wooden spoon. Add  1 cup more water for electric. Add mushrooms, onions, carrot, celery, garlic, tomatoes (with their juices), mustard, and ½ teaspoon salt. Return beef to pressure cooker along with any accumulated juices.

5) Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid. 
6) Skim any fat from surface.

Notes: Browning the beef first did make this take a while, but it was delicious!

Recipe taken from: https://food52.com/recipes/78027-martha-stewart-s-instant-pot-beef-stew-with-dijon-tomato