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Click on SAUTE and adjust it to HIGH, wait for the IP to display HOT.
Toss the meat pieces in flour, salt, and pepper, then, add the oil to the IP and once its sizzling, brown the meat. Do not overcrowd and do this step in batches. Sear the meat until nicely browned, and set it aside on a plate. Cover with foil to keep it warm.
After the meat was browned, add 1 cup of the broth and use a wooden spoon to scrape the bottom of the pot.
Melt in the butter and cook the onion and garlic for 2 minutes. Add the Italian seasoning herbs and paprika.
Add in the rest of the ingredients including the browned meat and remaining 1 cup of broth, DO NOT add the vegetables (no carrots, potatoes, and celery).
Cancel the SAUTE function, lock the lead, seal the valve and cook at high pressure for about 30 minutes.
Then, do a 15-minute Natural Release, release the remaining pressure manually and add in the vegetables. Pressure Cook for another 7 minutes.
Then, do a 10-minute Natural Release, release the remaining pressure manually
Click on SAUTE function to allow the stew to simmer. In a small bowl mix, 2 tablespoons of cornstarch with 1/2 cup of water until fully dissolved with no lumps and slowly add the mixture to the stew, stirring until you get the preferred thickness.
Taste and adjust for salt and pepper. Discard the bay leaves and the rosemary bunch.
Garnish with parsley and serve.