Directions
Set your Instant Pot to the 'Sauté' function.
Add olive oil.
Once hot, add the beef cubes in a single layer (work in batches if necessary) and sear on all sides until deeply browned.
Remove beef and set aside.
Add the chopped onions to the pot and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This is where the flavor is!
Turn off the 'Sauté' function.
Return the seared beef to the pot.
Add the chopped carrots, herbes de provence, salt, and pepper.
Stir to combine.
Secure the lid and set the steam release valve to 'Sealing'. Select the 'Stew/Meat' setting and cook on high pressure for 35 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining pressure.
Carefully open the lid, stir, and serve hot. For a thicker stew, make a slurry with 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch and 2 tablespoons (30 ml / 1 fl oz) of cold water, stir it in on the 'Sauté' setting, and simmer until thickened.
Don't overcrowd the pot when searing the beef.
Work in batches to ensure each piece gets a deep, brown crust for maximum flavor.
