Step 1

Add 2 Tbsp. oil to pot and turn to "Sauté" setting (high).

Step 2

Season 2 pounds beef with salt and pepper. Add half the beef and brown on both sides. Remove and repeat with remaining meat. Set aside.

Step 3

Add remaining 1 Tbsp. oil and 1 diced onion. Scrape the bottom of the pot as they cook until tender (~5 minutes). Add 4 cloves minced garlic and cook until fragrant (~30 seconds).

Step 4

Add 2 c. broth and simmer while scraping the bottom of the pan until nothing is stuck to the bottom.

Step 5

Add in the browned beef, 2 Tbsp. Worcestershire sauce, 1 bay leaf, 1 teaspoon Italian seasoning, and 1 sprig fresh thyme (OR 1 tsp. dried).

Step 6

Top with lid, close pressure valve, and cook on HIGH pressure for 25 minutes followed by a 10 minute natural release.

Step 7

Carefully turn release valve and open lid once float valve has dropped.

Step 8

Set pot to "sauté" function. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and until dissolved and then add to pot. Cook until thickened (2-3 minutes).

Step 9

Serve over mashed potatoes, rice, or egg noodles.