Classic Beef Stew (Pressure Cooker)

3 pounds beef chuck roast, cut into 1 1/2 to 2-inch pieces
kosher salt
fresh ground pepper
2 teaspoon olive oil
1 medium onion chopped
3 cups chopped potatoes
3 medium carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
2 cups beef stock
2 tablespoons ketchup
1 teaspoon crushed bay leaves
2/3 cup brown gravy mix (this is used to thicken soup, but you could use a rue as well)
1 cup peas

Season beef chucks with salt and pepper.  Cut all vegetables and set aside (use water for the potatoes to avoid browning).

Turn electric pressure cooker onto "browning".  Add oil and lightly brown the outside of beef chunks, do a single layer at a time - DON'T over crowd the pieces of meat.  When done set aside in a bowl for later.

Now select saute and add onions.  Cook 2 minutes or until translucent.  Stir in Potatoes, Carrots, and Celery.  Saute for 3 minutes  and add garlic.

Once vegetables are soft, stir in 1 cup of beef stock scraping the bottom to loosen it all up.  Cook until 1/2 stock is gone (I didn't wait that long) and stir in ketchup.

Add the beef back in, along with bay leaves and the rest of the broth.  Set on High Pressure for 10 minutes.  When the beep sounds use Quick Pressure Release.  When pressure has escaped remove lid.

Whisk the brown gravy mix in 2 cups of water and add directly.  The pressure cooker will heat it and thicken it all up.  I thought it was too thick and added another two cups of water.  I stirred and served!  Yummy!