1.5 - 2 pounds beef stew meat (1-2 inch chunks)
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp chili powder
2 1/2 tsp Italian Seasoning, divided
1 medium onion
3-4 cloves garlic, minced
6 tbsp tomato paste
2 tbsp balsamic vinegar
4 medium russet potatoes, peeled and chopped into 1 inch chunks*
2 medium carrots, peeled and cut into slices*
2 ribs celery, chopped
1-2 tsp Worcestershire sauce
1 bay leaf
5-6 cups vegetable broth
1/2 cup of corn
1 can of chickpeas
*Make this recipe keto: swap potatoes with cauliflower and leave out carrots
Coat beef with salt, pepper, onion powder, chili powder, and 1/2 tsp of Italian seasoning.
Add beef into pot along with all the remaining ingredients. Make sure broth covers vegetables.
Cover and seal lid. Set to 20 minutes at high pressure. After the 20 minutes wait for it to naturally release for 20 minutes. Add more seasonings if necessary.