1.5poundsmoose roast, cut into 1.5 to 2 inch chunks
1.5teaspoonsblack pepper, divided
1yellow onion, peeled and roughly chopped
1.5teaspoonsherbes de provence
4cupsunsalted beef stock/broth
3carrots, peeled and cut into large chunks
3stalkscelery, cut into large chunks
1.5cupbaby potatoes, halved (about 3/4 pound)
2 to 4tablespoonscornstarch
2 to 4tablespoonscold water
Pat moose chunks dry with a paper towel (this will make for better searing). Season with 1/2 teaspoon each of salt and pepper. Turn instant pot to Sauté and set for 25 minutes (adjust if you need less or more time to sear), add 1 tablespoon of olive oil and brown moose chunks in batches (don't overcrowd pot). Brown about 5 to 6 minutes/batch, adding 1 tablespoon of olive oil (roughly) per batch (I had 3 batches, laying the seared chunks on a plate while continuing batches).
Return all moose chunks to pot, along with any reserved juices. Add onion, garlic, 1/2 teaspoon each of salt and pepper and herbes de provence. Stir and cook 2 minutes.
Stir in tomato paste and cook 1 minute.
Deglaze with wine. Cook 1 to 2 minutes.
Add beef stock, bay leaves, carrots, celery, potatoes and remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir.
Close and lock lid. Set the vent on the lid to 'Sealing' (steam valve in closed position). Next, select the 'Manual' or 'Pressure Cook' (high setting) button (depending on which model you have). Select time of 35 minutes (it may take anywhere from 10 to 20 minutes to come to pressure before the 35 minutes starts to count down). After time is up, allow Instant Pot to 'naturally release' steam before releasing lid (valve will go down when pressure is released). Carefully unlock lid. Stir in balsamic vinegar.
Turn Instant Pot to 'Sauté' and set time of 5 minutes. Meanwhile, mix cornstarch (I used 4 tablespoons mixed with 4 tablespoons of cold water) and stir into stew to thicken. The last 1 minute of cook time, stir in peas. Adjust seasoning, if desired. Remove and discard bay leaves. Portion and garnish with parsley and thyme, (optional). Enjoy!
The Instant Pot that I used was the Duo Plus 8 Quart.
After trimming the moose roast, I had about 1.5 pounds of meat.
Cut moose meat into large-ish chunks, about 1.5 to 2 inch chunks. Cut against grain. Trim any silver skin or fat.
Pat moose meat chunks dry with a paper towel.
Don't overcrowd pot when searing or the meat will 'sweat' and not sear. Work in batches and add oil as necessary between batches.
Those crispy bits on the bottom of the pan after searing? Deglaze with wine or stock (scraping them up with appropriate utensil for the pot you are using) and use those bits in your stew or sauce.
Don't have 'herbes de provence?' Use an equal mixture of dried thyme and rosemary.
To thicken, I used a cornstarch slurry at the end. I used 4 tablespoons of cornstarch with 4 tablespoons of water. Use anywhere from 2 to 4 tablespoons of cornstarch with equal parts water, depending on how thick you want the stew.
Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).