Instant Pot Beef and Mushroom Stew

Prepare the Beef: Cut the chuck roast into large, stew-sized chunks. Pat dry with paper towels and season generously with salt and pepper. (5 minutes)

Sear the Beef: Turn on your Instant Pot and select the 'Sauté' function. Add the avocado oil and wait until the indicator reads 'hot.' Sear the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. Transfer the seared beef to a plate and set aside. (20 minutes)

Sauté Aromatics: Add the chopped onions to the Instant Pot and sauté until softened and translucent. Add the diced celery, minced garlic, herbes de Provence, and bay leaves. Continue to sauté until fragrant. (5 minutes)

Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly. Turn off the 'Sauté' function. (3 minutes)

Combine Ingredients: Return the seared beef to the Instant Pot. In a small bowl, whisk together the beef stock, tomato paste, soy sauce, and fish sauce. Pour the mixture over the beef. Add the diced potatoes, ensuring the meat is mostly submerged in the liquid. (5 minutes)

Pressure Cook (First Round): Close and lock the Instant Pot lid. Select 'High Pressure' and set the timer for 22 minutes. Allow the Instant Pot to come to pressure (10-15 minutes). Once the timer is up, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure. (47 minutes)

Add Mushrooms and Pressure Cook (Second Round): Open the Instant Pot and stir in the quartered mushrooms. Close and lock the lid again. Select 'High Pressure' and set the timer for 15 minutes. Allow the Instant Pot to come to pressure again (10-15 minutes). Once the timer is up, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure. (40 minutes)

Thicken the Stew: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Open the Instant Pot and select the 'Sauté' function. Stir in the cornstarch slurry and cook, stirring constantly, until the stew has thickened to your desired consistency. Remove the bay leaves before serving. (5 minutes)

Serve: Ladle the Instant Pot Beef and Mushroom Stew into bowls. Serve hot and enjoy!