Instant Pot beef stew

Cut 2 lb sirloin into even bite-sized pieces.

Spread out, season with a little salt and pepper and toss; dust with a little flour and toss again.

Set the Instant Pot to saute, add olive oil and sear the beef in two or three batches, leaving it still until well colored, then turning to brown all round; remove.

Add onion with a little oil and soften a couple of minutes.

Press in three garlic cloves and cook a few seconds until fragrant.

Add celery, carrot and a splash of oil and cook three to four minutes to start softening.

Stir in 3 tbsp tomato paste and cook about three minutes.

Loosen the fond with about 3 tbsp vermouth, then add about 1/3 cup beef broth.

Add about 1/2 tsp dry thyme, the beef with its juices, small Yukon gold potatoes, halved cremini mushrooms and a couple tablespoons of soy; stir.

Lock the lid, set to sealing and pressure cook on high for 25 minutes.

Allow 15 minutes natural release, then vent the rest until the pin drops, and open.

Stir in most of a slurry of 1 tbsp cornstarch and about 1 1/2 tbsp water and let sit a couple of minutes to thicken.