IP Beef Stew

The stew meat in the recipe comes out more tender than ANY stew I have ever had.
I have adapted my version from this one: https://thisoldgal.com/pressure-cooker-beef-stew-with-root-vegetables/

I think the best part is how the carrots and potatoes are adding only for the last 3 minutes of cooking.  This makes them the perfect consistency (in my opinion).

3 Tbsp EVOO
1 Tbsp. butter
2 pounds stew meat (or chuck roast cut in 2" cubes
3 cloves pressed garlic
1 large white onion, chopped
8 oz. beer, I used Modelo (don't tell my husband)
3 cups beef broth
2 Tbsp. Worcestershire Sauce
1 small can tomato paste
1/2 tsp Smoked Paprika
1-1/2 tsp. sugar
1 tsp. sea salt
1/2 tsp black pepper
4-6 carrots, peeled and cut into bite sized chunks
2 large Yukon gold potatoes, scrubbed and cut into bite size chunks
2 bay leaves
Cornstarch to thicken if desired

Instructions
1.  Turn on the saute feature of your IP and wait for it to get HOT. 
2.  Season the beef with salt and pepper.
3.  Add the oil and butter to the IP.  Saute the onions, beef and garlic, cooking in small batches and removing as browned so you don't "steam" the meat.
4.  Pour in beer to de-glaze the inner pot.  Add the Worcestershire sauce, tomato paste, paprika and sugar.
5.  Add the browned beef, onions and garlic mixture to inner pot. 
6.  Secure the cooking lid and make sure the pressure valve is set to SEAL.  Cook on High Pressure HP for 30 minutes.
7.  When the beep indicates the 30 minutes is up, allow for a 10 minute Natural Release (NPR or NR).  Then do a full release and remove the lid when your pin has dropped.
8.  Open the lid and add in the carrots and potatoes.  Lock on the lid again, SEAL the vent and cook for 3 minutes on High Pressure (HP)
9.  Allow for another 10 minute natural release (NPR, NR).  Then release any remaining pressure until the safety pin drops.
10.  Open the lid and remove 1/2 cup of liquid to mix with your cornstarch to make a thickening slurry.  Add slurry to inner pot and whisk it all together.  Remove bay leaves and serve.
 I like my stew serves straight up, but it can be stretched by serving over egg noodles, too.

We like to serve with garlic salt for personal seasoning preference at the table.  Enjoy.