Step 1

Put the Instant Pot on sautee and add the oil. When the oil is shimmering but not smoking, add the diced steak, onions, celery, carrots, and garlic. Sautee on high for about 5 minutes until the steak is browned and the veggies are tender-crisp. Don't worry if this steams intead of sautees - that's fine, you're building flavor!

Step 2

Set the Instant Pot to soup/stews, high, 30 minutes.

Step 3

Add the broth (reserve 1/2 cup of the broth if you're going to thicken the soup with the flour), wine, potatoes, beans, steak sauce, Worcestershire sauce, bay leaf, and 1 teaspoon of salt to the pot. Close the lid and press start.

Step 4

When the time is up, let it naturally release for 10 minutes to keep the pressure spigot from gunking up with soup. If you're in a hurry, you can manually release. You won't hurt the soup.

Step 5

Make a slurry with the flour and reserved broth, whisking well to remove lumps. Add it to the hot soup in a slow stream stirring well as you add it.

Step 6

Pop the pot back onto sautee and let the mixture boil and thicken. Stir frequently. Once it's boiled for a minute or two, turn the pot off, adjust the seasoning, and serve!