I call this recipe “no fuss” because that’s exactly what it is…no extras, no fancy ingredients. Just your basic, perfect, delicious beef stew - the kind I grew up eating on Sundays!
Add the olive oil to your instant pot and turn on the saute function. Once your oil is hot, add the meat along with the salt, pepper and Italian seasoning.
Brown the meat on all sides.
Once your meat is browned, add your potatoes, onion, carrots and garlic.
Pour in your beef broth and stir, making sure you scrape up any bits from the bottom of the pot.
Close the lid on your instant pot and set the steam release valve to "sealing".
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes.
After your 10 minute natural release, move the valve from "sealing" to "venting" and wait for the float valve to drop.
Dissolve the cornstarch in water and whisk into the soup while it's hot.