Instant Pot Veal Stew

Instant Pot Veal Stew

from twokooksinthekitchen.com
Main Course
70 min
4 servings
515 kcal / serving

The Instant Pot creates a tender flavorful veal stew with tomatoes, carrots, celery, garlic, onions,  spinach and potatoes, bathed in a rich sauce.

Ingredients

  • 1 ½ poundsveal stew meat, cut into cubes (1 1/2-2 inches/3.8-5 cm (larger pieces will need increased cooking time))
  • 2 tablespoonflour
  • seasonings: salt, pepper
  • 3 tablespoonoil, divided
  • 1 mediumonion, chopped ((about 1 cup))
  • 3garlic cloves, minced ((3 teaspoons))
  • 1 ½ cupsdiced carrots, 1 inch ((2 carrots))
  • 1 ½ cupsdiced celery, 1 inch ((2-3 ribs))
  • 1 ½ cupsdiced potatoes, 1 inch ((1 medium))
  • ½ cupdry white wine ((or red wine if you don't have white))
  • 1 ½ cupscanned tomatoes without juice ((~396 ml can))
  • 1 cupchicken broth ((or more if sauce too thick))
  • 1 teaspoondried thyme
  • 3 cupsfresh baby spinach
  • zest of small lemon (optional)
  • salt and black pepper to taste
  • 2 tbspcornstarch stirred into 3 tbsp water

Directions

  1. 1

    PREPARE VEAL: Pat veal dry with a paper towel (to help with a good brown sear on the meat). Sprinkle veal with salt and pepper. Dredge veal with flour until lightly coated.

  2. 2

    SAUTE VEAL: Set instant pot to SAUTÉ function. Heat 1 tablespoon of olive oil. Add half of the veal cubes and sauté on all sides for about 5 minutes to brown. Don't crowd pot. Transfer to plate. Repeat by adding 2nd tablespoon of oil and sautéing remaining veal.

  3. 3

    SAUTE AROMATICS: Add last tablespoon oil. Add onions and sauté for a few minutes. Add garlic and sauté for 30 seconds. Add wine and cook until almost evaporated, about 1-2 minutes, scraping up the browned bits with a wooden spoon. Turn instant pot OFF.

  4. 4

    BUILD STEW AND COOK: Press PRESSURE or MANUAL on HIGH and use the + and - buttons to adjust time to 25 minutes. Add and stir together carrots, celery, potatoes, tomatoes, veal, broth, thyme and 1/4 tsp salt and pepper. Close and lock instant pot lid. Turn vent knob to SEALING position. It will take about 15 minutes to reach pressure and begin countdown. When finished, do a natural release method for 10-15 minutes, then turn to VENTING to do a quick release of the remaining pressure. Unlock lid. Turn pot to OFF

  5. 5

    FINISH STEW: Press SAUTÉ. Add spinach and stir until wilted, about 1 minute. Add cornstarch slurry to the cooking liquid in the pot and stir for 1-2 minutes until thickened. Add zest if using or a squeeze of lemon juice. Taste and adjust seasonings (salt, pepper, thyme). Ladle into bowls and serve with hot crusty bread and butter if desired. Or over egg noodles or rice.