Directions
Set your Instant Pot to the 'Sauté' function on High.
Once the display reads 'Hot', add the olive oil.
Add the diced beef, chopped red onion, a generous pinch of salt, and pepper to the pot.
Sauté for 5 minutes, stirring occasionally, until the beef is browned on all sides and the onion has softened.
Press 'Cancel' to turn off the Sauté function.
Add the crushed tomatoes, spring onions, oregano, bay leaves, and the marrow bone to the pot.
Stir everything to combine.
Secure the lid and set the steam release valve to the 'Sealing' position. Select the 'Stew/Meat' setting and cook at high pressure for 20 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to 'Venting' to release any remaining steam.
Carefully open the lid.
Remove and discard the bay leaves and the now-empty marrow bone.
Using two forks, shred the tender beef directly in the pot, mixing it thoroughly with the rich sauce.
Serve immediately.
Add root vegetables like diced carrots, potatoes, or parsnips along with the tomatoes for a complete one-pot meal.
