Instant Pot Mexican Beef Stew

Prepare the beef:

1. Cut the beef into cubes, place in a bowl and add flour and some salt. Mix it so it's well coated.

Sear:

1. Turn on Saute mode, add and heat the oil. Once it’s hot, sear the floured beef until browned. Remove and set aside.
2. Deglaze the pot using the red wine, and scrape with a wooden spoon the bits that stuck to the bottom.
3. Add the butter, and saute the onion for 2-3 minutes, add the garlic and saute for 30 seconds.
4. Add the bell peppers, jalapeno peppers, chipotle, and taco spice blend, tomato paste, Worcestershire, lime zest and juice, diced tomatoes, followed by the broth. Stir to combine.

Add the beef:

1. Add the carrots, celery, potatoes stir and add the beef on top.
2. Add the thyme and bay leaves.

Pressure cook:

1. Pressure Cook on High for 35 mins., then do a NPR for 15 minutes, release manually the remaining pressure.

Open the pot:

1. Discard the thyme and the bay leaves.
2. If you prefer a thicker stew, combine 2 tablespoons of cornstarch with 1/4 cup water until dissolved and add the sulyy to the IP, cook on Saute until thickened.
3. Stir, taste and adjust for salt and pepper and serve.
4. Garnish with chopped cilantro.