1.5 lbs potatoes 4 stalks celery, diced 1 medium onion, diced peppers 3 Tbsp olive oil 2 lbs beef (stew meat?) (To taste) salt and pepper 1 (32 oz) container beef stock 1 (14 1/2 oz) can fire roasted diced tomatoes 2 tsp Worcestershire sauce 1 tsp garlic, minced 1 tsp parsley italian seasonings 1 bay leaf 3 Tbsp cornstarch 3 Tbsp water

Dice veggies & taters

Turn Instant Pot on to Sauté mode (on high). Pour in olive oil. Once pot is super hot, add in half the stew meat. Season well with salt and pepper. Brown meat on all sides. Remove once browned and continue with the other half of the meat.

Once all the meat is browned, put all the meat back into the pot and stir in diced celery and onion. Turn off the Sauté setting.

Add in potatoes, beef stock, tomatoes, Worcestershire sauce, minced garlic and italian seasonings. Stir and top with a bay leaf.

Click pressure cooker lid into place. Turn the pressure release valve to the "Seal" setting. Set to manual high pressure for 30 minutes.

Allow the pressure to naturally release for 10 minutes. Then fully vent the rest of the steam. Once all the steam is released, remove the lid. Take out the bay leaf.

In a small bowl, mix together the cornstarch and water. Pour the cornstarch slurry into the pot and turn it onto the sauté setting on high.

Allow the mixture to simmer until thickened then turn off the sauté setting, then serve.