1.5lbsbaby potatoescut larger ones in half or quarters
5medium carrotspeeled, cut into 2-inch chunks
Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - once hot add 2 Tbsp. oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 Tbsp. of oil. You want a good sear on each side of each piece. Set beef aside.
Continuing on sauté setting - add onion, garlic, celery, mushrooms, and bay leaf. Cook for about 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
Then add Worcestershire sauce, wine, tomato paste, thyme, and rosemary to pot, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
Lastly, add beef, stock, potatoes, and carrots, then mix well. Close lid and set manual time for 10 minutes at high pressure.
Once cook time is complete - allow pressure to release naturally for at least 20 minutes. Quick release remaining pressure then remove lid. Remove thyme sprigs and bay leaf.
Serve and enjoy!
If you use a beef stock that has salt already, there is no need to add the second Tbsp. of salt in step 4. Only season the beef before sautéing.