Step 1

In a large bowl, toss the beef cubes in salt and pepper.

Step 2

Turn your Instant Pot on to saute mode. Add in the olive oil and heat until it is shimmering. When the olive oil is ready, add half of the beef cubes and brown on all sides, about 2-3 minutes. Remove and set aside. Repeat with remaining beef.

Step 3

Add more olive oil to the Instant Pot if it has gone dry. Add onions and garlic, and stir occasionally until slightly softened, about 1-2 minutes.

Step 4

Pour in the beef broth and scrape the bottom of the Instant Pot to release any browned bits. Add in the beef cubes, sage, and thyme. Close the lid and pressure cook on high pressure for 25 minutes. Once the time is up, allow to naturally release for another 5 minutes. After the 5-minute natural release, open the valve to quickly release any additional pressure.

Step 5

Discard the sage and thyme, set aside the beef on a plate, and retain the liquid in the Instant Pot to make the gravy.

Step 6

Turn the Instant Pot to saute mode. Whisk together the cornstarch and warm water to create a slurry and add it in, along with the dijon mustard and soy sauce.

Step 7

Bring to a simmer and whisk frequently until the gravy thickens, about 2-3 minutes.

Step 8

Whisk in the butter until melted and the gravy is smooth and shimmering. Pour over the cubed beef, garnish with chopped parsley, and serve immediately.