Step 1

Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the beef stew meat in one layer and let brown (about 3-4 minutes) and then turn over to other side and brown.

Step 2

Sprinkle in the salt, pepper and flour and stir.

Step 3

Add in the diced onion, tomato paste, Worcestershire, vinegar and mushrooms and toss well until onion is soft (about 3 minutes). Turn off heat.

Step 4

Turn Instant Pot to sauté setting. Add in the beef broth and bring it to a boil. Once broth is boiling add in the meat mixture but don’t stir. Turn off sauté setting.

Step 5

Immediately cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes.

Step 6

When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid.

Step 7

Stir the cornstarch and heavy cream/milk together until smooth. Turn Instant Pot to saute and add the mixture into the pot. The sauce will thicken quickly.

Step 8

Salt and pepper to taste. Serve beef, mushrooms and sauce over mashed potatoes, buttered egg noodles or rice.