Step 1

Set a 6-qt Instant Pot® to the high saute setting.

Step 2

Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.

Step 3

Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.

Step 4

Stir in red wine, scraping any browned bits from the bottom of the pot.

Step 5

Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 6

Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 7

Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.

Step 8

In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.

Step 9

Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.

Step 10

Serve beef, potatoes and carrots with juices immediately.