INSTANT POT CHINESE BEEF STEW

Heat the oil in the Instant Pot using the sauté function.

Add the onion to the pot and cook, stirring occasionally, until softened, about five minutes. Add the garlic and ginger and cook, stirring, one minute more.

Season the meat with salt and pepper, and then add it to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about five minutes.

Add the carrots, mushrooms, broth, soy sauce, brown sugar, oyster sauce, and wine. Stir to mix.

Close the lid of the pot, and turn the valve to the sealing position. Choose high pressure, and set the timer for 35 minutes.

When the cooking time is up, let the pressure release naturally for 10 minutes, and then quick release any remaining pressure.

Remove the lid, and turn the pot off by pressing the cancel/keep warm button, then press the sauté button.

When begins to bubble, add the cornstarch-and-water mixture and cook, stirring, until the sauce thickens, about two minutes.

Enjoy