Step 1

Coat the meat with salt, pepper, and 1 tbsp arrowroot flour. Toss gently and set aside.

Step 2

Set Instant Pot on "Sauté" and insert the liner pot.

Step 3

When the screen displays "Hot", add 1 tbsp. avocado oil.

Step 4

Brown the meat in small portions, not crowding the surface of the pot.

Step 5

When all sides are browned, take them out, and add a new batch.

Step 6

Repeat this until all the meat are browned. This shouldn't take more than 15 minutes.

Step 7

Add remaining avocado oil and sauté onions.

Step 8

When they are translucent, add garlic.

Step 9

Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides.

Step 10

Then, add the meat and stir well together.

Step 11

Set the Instant Pot on HIGH Pressure and set the timer for 20 minutes.

Step 12

When the timer goes off, turn the vent handle to "Venting" and release the pressure manually (QR), watching for sputtering liquid. There shouldn't be any but just be careful, just in case..

Step 13

When the float valve drops down, open the lid, add the vegetables, herbs, and mix well.

Step 14

Close the lid tightly, and turn the vent handle to "SEALING".

Step 15

Press the "PRESSURE COOKER" or "MANUAL" button (HIGH pressure) and set the timer for 10 minutes.

Step 16

When the timer goes off, let the pressure release naturally. (NPR)

Step 17

When the pressure is completely released, and the float valve drops, open the lid carefully.

Step 18

Take out about a cup of the liquid from the pot and add 1 cup of cold water.

Step 19

Add arrowroot flour to the liquid and whisk vigorously to make the slurry.

Step 20

Add the slurry to the pot stir well, and simmer until it thickens.

Step 21

Garnish with remaining parsley and serve immediately.