Turn the Instant Pot on to the saute. When the display says HOT add in the olive oil along with the meat in one layer and let it brown for 5 minutes on one side. Stir and cook for another 5 minutes on the other side.

Turn off the pot and pour in the beef broth. Scrape up all the browned bits on the bottom of the pot. Mix in the salt, sugar and Worcestershire sauce.

Add in all the vegetables and pour in the can of crushed tomatoes over them. Don’t stir.

Place the lid on the Instant Pot making sure the valve is turned to seal. Push the meat/stew button and adjust the time to 30 minutes. If your pot doesn’t have a meat/stew button, then set to manual for 30 minutes.

Allow the pressure release naturally for at least 10 minutes and switch to a manual release or if you have more time you can do a full natural pressure release.

Remove the lid and stir. If the stew needs thickening, stir together 1 Tbsp of cornstarch with 1 Tbsp of cold water in a small bowl. Stir the mixture into the stew and turn the pot onto the saute. Stir until stew and cook for about a minute until thickened. Serves 4-5.