Easy Instant Pot Beef Stew

• 2½ lbs stew beef, diced into 1" cubes (extra lean)
• 1 Tbsp olive oil
• 1 lb red potatoes, diced into 1" cubes
• 4 large carrots, sliced into coins
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 cans beef broth, reduced sodium (about 28 oz.)
• 3 Tbsp Worcestershire sauce
• 1 Tbsp balsamic vinegar
• 3 oz tomato paste
• ½ Tbsp mustard
• ½ tsp salt
• ½ tsp ground black pepper
• 5 sprigs fresh thyme (optional but recommended)
• 3 Tbsp cornstarch
• 3 Tbsp water
• 12 oz frozen peas

1. Add olive oil to the bottom of the Instant Pot and press "saute" mode for 5 minutes. Sear the beef and garlic until the meat has browned on all sides.
2. Add potatoes, carrots, onions, Worcestershire sauce, balsamic vinegar, tomato paste, mustard, salt, pepper, and beef broth to the Instant Pot. Mix until well combined, then add the fresh thyme on top.
3. Close the Instant Pot lid, turn the valve to "seal," and cook on HIGH pressure for 35 minutes. (It will take about 20 minutes to pressurize.) Allow for 10 minutes natural release (the display should read L:10) then manually release until all steam is gone. Remove the lid and remove the fresh thyme sprigs.
4. In a small bowl, whisk together the cornstarch and water until a slurry forms. There should be no clumps remaining.
5. Switch the Instant Pot to "saute" mode for 7 minutes, then add the cornstarch slurry and frozen peas. Stir occasionally to allow the stew to thicken.
6. Serve warm with these 90-Minute Dinner Rolls and enjoy!

Nutrition facts are a calculated estimate of approximately 1 1/2 cups of stew (3 ladles) and do not include additional toppings or side dishes.