4cupsbeef stock, or water, or combination of two (Note 2)
4large carrots, peeled and cut into 1-inch chunks
1lbsmall potatoes, cut in half
1medium yellow onion, chopped, optional
5-7garlic cloves, smashed
2-3thyme sprigs, ½ teaspoon dried thyme
Brown the meat: Set Instant Pot to “sauté” on high heat.
Once the Instant Pot display reads “HOT”, add oil and heat it for a minute.
Working in batches, add beef chunks in one layer and brown the meat on all sides, 3-4 minutes, removing the seared meat onto a clean plate and continuing with the remaining beef.
Once all the beef is browned, return all the meat back into the Instant Pot.
Add porcini powder, flour, salt, and pepper. Stir well and cook for 2 minutes.
Pour in the stock.
Deglaze the pan: Using a wooden spoon, deglaze the pan by scraping the bottom of the pan really well. (TIP: You don’t want anything stuck on the bottom, or you’ll get a “BURN” notice and the pot won’t come to pressure.)
Hit the “cancel” button to turn off the “Sauté” function.
Now, stir in carrots, potatoes, onion, garlic, bay leaf, and thyme.
Add balsamic vinegar and mix everything well.
Pressure cook: Cover the pot, make sure the valve is set to “sealing” and set the Instant Pot for Manual/Pressure Cook for 25 minutes on high. (NOTE: It took about 11 minutes for my Instant Pot to come to pressure.)
Once the time is up, allow the pressure to release naturally for at least 15 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
Serve: Garnish with fresh thyme, if desired, and serve along with bread to soak up all the gravy.
Note 1: Porcini powder is simply a ground version of dried porcini mushroom. (See photos below.) I buy dried sliced porcini and ground them in a coffee grinder.Note 2: If desired, you can use chicken stock as well.