Instructions

• Press "Saute" on the Instant Pot and add 1 tablespoon olive oil. Season the beef cubes with salt and pepper.
• When the pot is hot and the oil is shimmering, add half the beef cubes in a single layer and sear 5–7 minutes, until well browned on the bottom. Remove browned beef to a plate.
• Add the remaining beef cubes and sear 5–7 minutes until browned. Remove to the plate with the first batch.
• Add the chopped onion and chopped garlic to the hot pot and sauté 2–3 minutes, stirring and scraping up browned bits, until softened and beginning to brown.
• Pour in 2 cups beef broth, then add 2 tablespoons Worcestershire sauce, 1/2 teaspoon dried thyme, and 2 tablespoons tomato paste. Stir to combine and scrape the bottom to deglaze. Press "Cancel" to stop Saute.
• Return the seared beef to the pot. Add the carrots (peeled and cut into 1 1/2" pieces) and the Yukon Gold potatoes (peeled and quartered). If using the optional sweet potato, peel and cut it into 1 1/2" pieces and add it now (note: sweet potato will break down more and will add thickness and flavor).
• Close the lid, set the valve to SEALING, select "Manual" or "Pressure Cook" (High Pressure), and set the time for 25 minutes.
• When the cook time ends, let the pot naturally release pressure for 10 minutes. After 10 minutes, carefully move the valve to VENTING to release any remaining pressure and open the lid once the float valve drops.
• Stir in 3/4 cup frozen peas and taste; adjust salt and pepper to your preference.
• (Optional thickening) If you want a thicker stew, whisk 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Press "Saute," stir the slurry into the stew, and simmer for a few minutes until thickened, stirring occasionally. Press "Cancel" when finished.
• Serve warm.