TO MAKE IN THE INSTANT POT:
Add beef back to Instant Pot (with onions) and add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups beef stock.
Cover and select “Meat/Stew” setting. Cook on high pressure for 35 minutes. Once cooking time is up, let pressure release naturally for 10 minutes before switching the pressure release valve to “venting” to release any remaining pressure.
Turn on “Sauté” setting. Stir cornstarch into 3 tablespoons water, then stir into cooking liquid in Instant Pot.
Let simmer until gravy thickens, then season to taste with salt and pepper. Enjoy!
Revealing the Nutritious Treasure: Okra’s Health Advantages
I am 60 years old and only tried this recently. Great flavors!
Melt-in-Your-Mouth Chicken: A Family Favorite
No more moisture stains on your mattress with this 100% reliable remedy
The Ultimate Honey Cake Slices – Slovakian Petit Fours Recipe
GARLIC STEAK & POTATO FOIL PACKETS
Cleaning the bathroom, never make this mistake: you can say goodbye to your lungs
Easiest No-Bake Cherry Cheesecake: A Dreamy 5-Step Dessert
Breaking: Candace Owens Signs $25 Million Deal with ABC for New Morning Show, Set to Replace ‘The View’
