Step 1

Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Sprinkle the beef with 1 teaspoon salt and a generous amount of pepper. Add 2 tablespoons of the oil to the pot and sear the beef on all sides until golden brown, 7 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon.

Step 2

Add the remaining 1 tablespoon oil to the pot with the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire, hot sauce, 2 teaspoons salt and a few grinds of pepper and stir until combined. Add the beef, ham hock, corn, lima beans, peas, potatoes and 2 cups water and stir to combine.

Step 3

Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.

Step 4

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

Step 5

Remove the ham hock, cut off any meat and return it to the stew; discard the bone. Season the stew with salt and pepper and serve with bread, cornbread, biscuits or saltine crackers.