1
Set your Instant Pot to Sauté mode. Season beef generously with salt and pepper.
2
Add olive oil to the pot and brown the beef in batches, about 2-3 minutes per batch. Transfer to a plate.
3
In the same pot, add onions and cook until softened, about 3 minutes. Add garlic and cook for another 30 seconds.
4
Add tomato paste and stir to coat the onions, cooking for 1 minute.
5
Pour in wine (or additional broth) to deglaze the pot, scraping up any browned bits from the bottom.
6
Return beef to the pot along with any accumulated juices. Add carrots, celery, potatoes, mushrooms, beef broth, bay leaf, thyme, rosemary, and Worcestershire sauce.
7
Secure the lid and set to Pressure Cook/Manual on high pressure for 25 minutes.
8
Once cooking is complete, allow for a 10-minute natural release, then carefully perform a quick release for any remaining pressure.
9
Remove the bay leaf. In a small bowl, whisk together 2 tablespoons of cold water with the flour or cornstarch to create a slurry.
10
Set the Instant Pot to Sauté mode again, stir in the slurry, and simmer until the stew thickens, about 2-3 minutes.
11
Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve hot.