We'll usually make this in the Instant Pot, but you also make it in a slow cooker it that fits your needs better. If it’s your first time using the Instant Pot, it always takes about 10-15 minutes for the Instant Pot to come to pressure. Once that happens, it will cook for 45 minutes. So anticipate total cooking time to be about 1 hour for Instant Pot. This recipe also works well with frozen beef and it will still turn out tender and perfect!If you want to make this in a slow cooker, we have a recipe here for our Slow Cooker Beef Stew.
Turn Instant Pot on "Sauté" setting and add the olive oil. Stir in the onions & garlic and cook for 3-5 minutes or until softened and slightly browned.
Add the beef, carrots, potatoes, celery, beef broth, tomato sauce, Worcestershire sauce (or soy sauce), dried herbs, sugar, salt and black pepper. Stir to combine everything evenly.
Close the lid, making sure the vent is closed on the lid, and pressure cook on high pressure for 45 minutes. (These are the steps we did for our Instant Pot - Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 45 minutes.)
After the cooking time is complete, press "Cancel" and carefully release the pressure. Once pressure completely releases, whisk together the corn starch and water until all lumps are dissolved.
Open lid and add the corn starch/water mixture.
Gently stir the cornstarch slurry into the beef stew and close the lid for about 5 minutes for the gravy to thicken. Once gravy thickens, enjoy!