Instant Pot Short Rib / Chuck Roast Stew

Ingredients

• 6+ cloves garlic , crushed and chopped
• 2 (300g) small onions , sliced
• 3 (170g) medium carrots , chopped
• 2.5-3 lbs of meat w/ no bones (chuck roast or 5-6 lb of bone-in short rib)
• ½ cup (125ml) red wine (Cabernet Sauvignon)
• 1 cup (125ml) unsalted stock of choice (or water + better than boullion)  (half for original recipe)
• 4 Tbsp (30ml) balsamic vinegar or balsamic glaze  (half for original recipe)
• 1.5-3 Tbsp (14-21g) brown sugar (I prefer 3 Tbsp)
• 2 Tbsp (15ml) soy sauce (dark or kecap) (half for original recipe)
• 2 Tbsp (15ml) fish sauce  (half for original recipe)
• 1 Tbsp (15ml) oil for browning/searing 
• 2 Bay Leaves
• A pinch dried Thyme
• Kosher salt and ground black pepper to taste
• 1/8 cup baker’s chocolate (unsweetened) (optional)
• 2-3 Tbsp of Corn Starch + water slurry to thicken
• 1 tsp of smoked Paprika (optional)

Directions

1. Set instant pot to saute and wait until it says “HOT”
2. Add oil, salt + pepper your meat and brown in the broiler until good caramelization is formed; brown on all sides
3. Remove meat; add garlic and saute until golden brown
4. Add Onions, Celery, Carrots, Thyme, Paprika and Bay Leaves until fragrant
5. Deglaze with alcohol until alcohol has cooked off
6. Add stock, balsamic, brown sugar, soy sauce, fish sauce, chocolate
7. Add meat and all its juices
8. Manual high for 45 minutes, natural release for 15 minutes
9. Remove meat; add corn starch slurry to thicken and adjust seasoning; serve meat and pour sauce

NOTE: Make sauce with prime rib drippings to make a tasty gravy