Step 1

First, you'll want to remove the whole tomatoes, squeeze out, and reserve the tomato juice in a separate bowl. Then add your red wine, tomato paste, balsamic vinegar, and whisk together. Set to the side.

Step 2

Next, cube your beef and sprinkle with salt and pepper. Then turn your instant pot onto the saute feature on "more" which is high. Once heated spray with olive oil. I use Mr. Misto so I don't add more olive oil than what is needed. Then brown your meat, remove and set to the side.

Step 3

Next, reduce the saute heat to normal and add 1 tbsp of butter, onions, garlic, and bayleaf. Saute for about 1-2 minutes. It's ok if there are brown bits at the bottom of the pan. Then add your flour (or cornstarch if you're gluten free) and cook for about 1 minute.

Step 4

Then, add the kale and saute until it is shriveled. Next, add the chopped tomatoes, combine all ingredients, and then pour in the tomato sauce with red wine, balsamic, and tomato paste you had set to the side. Be sure to scrape up all the brown bits.

Step 5

Turn of the saute feature and add your browned beef chuck, carrots, salt, pepper, and thyme.

Step 6

Set the pressure cooker setting to cook on high for 35 minutes, and quick release when finished.