Set the Instant Pot on the sauté setting. Heat the olive oil and add the onion, cook until translucent, around 4 minutes. Add the stew meat and sear on all sides.
Pour stock, Italian seasoning, Worcestershire sauce and mushrooms. Close the lid, turn the valve to sealing, and set on high pressure for 35 minutes.
When done, pewrform a QPR to manually release steam. Open the lid and set to sauté again.
In a small bowl, combine cornstarch and water. Add the slurry to the Instant Pot and cook, stirring, until the sauce has thickened.
Notes
Serve with Instant Pot Mashed Potatoes for a super tasty meal. You can make the potatoes at the same time by using a steam rack to cook the potatoes on while the meat cooks and then mashing them and adding milk and optional seasonings at the end.
This dish is great served over mashed cauliflower, cauliflower rice, rice, or with biscuits too.
For a real twist, add a can of mushroom soup to the insert before cooking.
Cook time listed does not include the time it takes for Instant Pot to come up to pressure or for the pressure to release.
This is the perfect freezer meal and is great for meal prepping, so add it to your weekly meal plans and save some time each week.
Storage - keep in an airtight container in the refrigerator for up to 2 days.
There are 6 WW Blue Plan SmartPoints in one serving.