Step 1

Season the beef with salt and pepper. Turn the Instant Pot on [SAUTE] mode and wait until the screen displays "Hot". Add olive oil and sear the sides of the beef (you may need to do multiple batches to avoid overcrowding). Remove the seared beef onto a plate.

Step 2

Add onions and saute for 2-3 minutes, stirring occasionally, until translucent. Add more oil, if needed. Press [CANCEL]. Add garlic and apple, cook for 30 seconds.

Step 3

Deglaze the pot by adding in beef stock and using a rubber spatula to scrape the golden bits stuck to the bottom of the pot. Stir in tomato paste and Worcestershire sauce. Add the beef back into the pot.

Step 4

Place the lid on, making sure the knob is in the "sealing" position. Press [PRESSURE COOK] (or MANUAL) and set it to cook on high pressure for 18 minutes. While the beef is cooking, prep the vegetables. Once the beef finishes cooking, let it naturally release pressure for at least 10 minutes before turning the knob to the "venting" position.

Step 5

Open the lid; Add the carrots, potatoes, and mushrooms. Close the lid, making sure the knob is in the "sealing" position. Press [PRESSURE COOK] for 4 minutes, letting it naturally release pressure for at least 10 minutes before opening the lid.

Step 6

Add the Japanese Curry roux and give it a good stir. Season with salt and pepper, to taste.

Step 7

Serve warm with a side of white rice.