Makes 4 servings | Total time: 1 hour 15 minutes
Ingredients: 1/4 cup flour, 1/2 tsp. salt & pepper, 1 lb. beef stew meat, 2 tbsp. olive oil, 1 32-oz. carton beef broth, 1 yellow onion cut into 1/2-inch wedges, 1 8-oz. pkg. sliced mushrooms, 2 cups baby carrots, 1 lb. bite-sized potatoes, 1 14.5-oz. can diced tomatoes, 1 tsp. dried thyme, salt & pepper to taste, fresh thyme for garnish
1. Toss flour, salt, pepper and beef in large bowl until beef is coated. Using a 6-qt. electric pressure cooker, select Sauté and heat oil in pot. Add beef mixture; cook and stir until mostly browned. Add remaining ingredients. 2. Cover, lock lid and position steam valve to seal. Select Pressure Cook on High for 20 minutes. 3. Allow pressure to release naturally for 10 minutes then carefully turn steam valve to vent to release remaining pressure. Season with salt and pepper, garnish with fresh thyme.