Preparation Coat the meat with salt and pepper. (Can skip) Set the Instant Pot to Saute and add your cooking fat. Working in batches, brown all of the meat. This shouldn't take more than 20 minutes, but you can omit this step if short on time (but it will change final flavor). (Can skip) Add more oil if needed. Saute onions and mushrooms until softening and releasing juices. Add garlic and tomato paste and saute until fragrant, about 30 seconds. Add the coconut aminos, fish sauce, and broth, scraping up any browned bits from before. Add the beef, thyme and bay leaf and stir to combine. Press the meat/stew button on HIGH pressure for 20 minutes. When the timer goes off, cover the vent with a towel and CAREFULLY quick release the pressure manually. Once the vent opens, add the remaining vegetables (carrots, celery, potatoes, etc.) and set to HIGH pressure for 3-5 minutes. When the timer goes off, release naturally or manually and open lid carefully. Season with additional salt/pepper, as needed. You may now add your arrowroot slurry if you'd like to thicken the sauce. Alternatively, you can pressure cook just the vegetables for 3-4 minutes and reserve 1/2 or all to add after cooking the meat. Leaving 1/2 vegetables in while cooking the meat will result in a thicker, smooshie vegetable stew.