Instant Pot Beef and Veg Stew

Heat oil in the pot of an electric pressure cooker set on Saute mode. Add beef; cook until browned on all sides about 5 minutes. Add onion and cook stirring constantly until soft 3 to 5 minutes. Add garlic; cook until fragrant about 1 minute.

Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon to deglaze. Add carrots celery and tomatoes; stir well. Add 1 1/2 cups chicken broth thyme bay leaf salt and pepper.

Close and lock the lid. Select Meat/Stew option or high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Mix 1/3 cup broth with cornstarch to make the slurry.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Select Saute option and bring mixture to a boil. Slowly add in the slurry. Let simmer until stew thickens slightly 3 to 5 minutes.