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In a large bowl, combine stew meat with flour, salt and pepper.
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Heat vegetable oil in Instant Pot using Saute function adjusted to high and sear beef in batches.
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Remove stew meat from Instant Pot and wine.
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Let wine reduce by half.
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Return beef to Instant Pot and add onions, garlic, carrots, celery, potatoes, tomato paste and beef stock.
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Season with salt and pepper.
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Add lid to Instant Pot, turn Pressure Release Valve to Sealing and set Instant Pot to High Pressure for 20 minutes using Manual mode.
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Once 20 minutes countdown is completed, let Instant Pot Natural Pressure Release for about 10 minutes.
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Then turn Pressure Release Valve to let any remaining pressure escape.
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Carefully open lid, angling Instant Pot lid away from you as your twist it off to avoid the hot steam.
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Stir in flat leaf parsley and additional salt and paper as needed.