Instructions
Sauté the beef: Set Instant Pot to Sauté mode. Heat olive oil and sear beef cubes in batches until browned. Remove and set aside.
Sauté vegetables: Add onion, carrots, celery, and garlic to the pot. Cook for 3–4 minutes until softened.
Deglaze: Stir in tomato paste and a splash of broth to scrape up browned bits from the bottom.
Add remaining ingredients: Return beef to the pot, then add potatoes, diced tomatoes, beef broth, thyme, oregano, bay leaves, salt, and pepper.
Pressure cook: Close lid, set valve to Sealing, and cook on High Pressure for 35 minutes.
Release pressure: Allow a natural release for 10 minutes, then quick release the rest.
Serve: Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
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