Step 1

Turn the Instant Pot to sauté function, add 2 teaspoons oil, and let heat for 30-60 seconds. While the oil is heating, season the beef on all sides liberally with salt and pepper.

Step 2

Add the seasoned beef and chopped onion to the Instant Pot and sauté until the beef is browned on all sides and the onion has begun to soften, stirring often, about 3-5 minutes. Once the meat is almost fully browned, add in the 2 cloves of minced garlic and sauté for 30-60 seconds to just lightly toast the garlic.

Step 3

Add ½ cup of red wine (or ½ cup of beef broth if not using wine) to the inner pot and scrape up any browned bits off the bottom of the inner pot. Allow the alcohol to cook off for 1-2 minutes, then turn the sauté function off by hitting cancel.

Step 4

Add 3 cups of beef stock, 3 cups potatoes, 2 cups carrots, 1 bay leaf, 2 sprigs of fresh thyme (or 1 teaspoon dried thyme leaves), 1 tablespoon horseradish, and a generous pinch of salt. Stir to incorporate the ingredients and then top with 8 ounces crushed tomatoes and GENTLY stir again.

Step 5

Place lid on instant pot and be sure vent knob is closed to seal in pressure. To set the cooking time, hit the pressure cook or manual button and adjust the cooking time using the +/- buttons to 30 minutes on high pressure.

Step 6

Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes. Once pressure has been released, open the pressure cooker and remove bay leaf and thyme sprigs.

Step 7

To thicken the stew, hit cancel on the pressure cooker (to turn off the keep warm function) and turn back to sauté. Whisk together 3 tablespoons of water with 2 tablespoons if cornstarch and then whisk into beef stew once bubbling. Allow to bubble and thicken to desired consistency, whisking constantly.

Step 8

Taste and season with salt if needed. Hit cancel to turn off the instant pot and serve as desired.