Preparation

Step 1 out of 11

First, slice Little potatoes in half. Dice celery and onion. If carrots are too large, slice in half as well.

Step 2 out of 11

Turn Instant Pot on to sauté mode (on high). Pour in olive oil. Once pot is super hot, add in half the stew meat. Season well with salt and pepper. Brown meat on all sides. Remove once browned and continue with the other half of the meat.

Step 3 out of 11

Once all the meat is browned, put all the meat back into the pot and stir in diced celery and onion. Turn off the sauté setting.

Step 4 out of 11

Add in the Little potatoes, beef stock, roasted tomatoes, Worcestershire sauce, minced garlic and oregano. Stir and top with a bay leaf.

Step 5 out of 11

Click pressure cooker lid into place.

Step 6 out of 11

Turn the pressure release valve to the "Seal" setting. Set to manual high pressure for 30 minutes.

Step 7 out of 11

Allow the pressure to naturally release for 10 minutes. Then fully vent the rest of the steam. Once all the steam is released, remove the lid. Take out the bay leaf.

Step 8 out of 11

In a small bowl, mix together the cornstarch and water

Step 9 out of 11

Pour the cornstarch slurry into the pot and turn it onto the sauté setting on high.

Step 10 out of 11

Allow the mixture to simmer until thickened then turn off the sauté setting.

Step 11 out of 11

Serve!