Instructions

• Begin by setting your Instant Pot to the sauté setting and adding a generous drizzle of olive oil. Allow it to heat until shimmering.
• In batches, add the beef chuck cubes to the pot. Brown for about 5-7 minutes, ensuring each piece gets nicely caramelized. Remove the beef and set aside.
• In the same pot, toss in the sliced onions and sauté for roughly 5 minutes, or until softened and fragrant.
• Stir in the minced garlic and continue to cook for an additional minute until aromatic, but don’t let it burn.
• Return the browned beef to the pot along with the diced tomatoes, beef broth, red wine, tomato paste, oregano, cinnamon, allspice, bay leaf, salt, and pepper. Stir until well combined.
• Gently add the pearl onions into the mixture, ensuring they are evenly distributed throughout the stew.
• Close the lid securely, set the valve to sealing, and select manual or pressure cook mode, adjusting the timer to 35 minutes on high pressure.
• Once cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully switch to venting to release any remaining pressure.
• Open the lid after all pressure is released and remove the bay leaf. Taste and adjust seasoning if needed.
• Garnish with freshly chopped parsley before serving over rice, creamy mashed potatoes, or with crusty bread.