Servings: 4 to 6

Stew meat or a chuck roast, cut into small chunks Stew meat or a chuck roast, cut into small chunks
Diced onion Diced onion
Seasoning of your choice (I used black pepper and steak seasoning) Seasoning of your choice (I used black pepper and steak seasoning)
2 cups of beef broth 2 cups of beef broth
1 packet of brown gravy mix (use 2 if you use a large amount of meat) 1 packet of brown gravy mix (use 2 if you use a large amount of meat)
Diced carrots and celery Diced carrots and celery
Frozen green peas Frozen green peas
Cornstarch Cornstarch

Add meat and onion to the pot, season. Add broth and one packet of gravy mix. Don't mix it completely, just stir it enough to wet the gravy mix a bit.
Cook on manual or pressure cook 24 minutes. quick release (manually release the pressure by turning the valve to venting as soon as the cooking cycle is done).
Add celery and carrots, and 2nd packet of gravy mix (on top again) if you are using it, and pressure cook 4 more minutes. Natural release this time (leave valve on sealing until the float pin drops).
Add frozen peas.
Mix about 2 to 3 tablespoons of cornstarch with water, thin enough to look like milk (4 to 5 tablespoons?). Add to pot and stir until thickened....put on saute if needed, mine was hot enough that I didn't have to.
Serve over baked potatoes (cooked 20 minutes pressure cook, NPR for large ones).

I didn't put measurements on most of the ingredients, make it however you want with whatever ratios you want.  I used a 2 1/2 lb chuck roast, 3 stalks of celery diced, 2 large carrots diced, half a medium onion diced, and about 1/2 bag (8 ounces) of frozen peas.  I didn't put measurements on most of the ingredients, make it however you want with whatever ratios you want.  I used a 2 ½ lb chuck roast, 3 stalks of celery diced, 2 large carrots diced, half a medium onion diced, and about ½ bag (8 ounces) of frozen peas.
This is a great recipe for when you have to cook earlier than you want to eat.  Do the pressure cooking and then put it on slow cook or keep warm, then thicken it right before you're ready to eat.  I did my baked potatoes in a separate Instant Pot but if you only have one pot, you could do them first and then heat back up just before serving.  This is a great recipe for when you have to cook earlier than you want to eat.  Do the pressure cooking and then put it on slow cook or keep warm, then thicken it right before you're ready to eat.  I did my baked potatoes in a separate Instant Pot but if you only have one pot, you could do them first and then heat back up just before serving.