Coat 24 oz beef chuck with 1 tbsp cornstarch.

Press the “sauté” button (or a similar one), pour 3 tbsp olive oil in, and add the beef chuck to sear. Give each side 5 minutes or until golden brown.

Add 1 tbsp garlic, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp fresh thyme, 1 tsp Dijon mustard, and 1 bay leaf into the pot. Stir around for 1 minute.

Add 3 tbsp red wine vinegar to deglaze the pot; scrape the bottom to release any flavorful bits that stick to it.

Add 2 cups chicken broth and 4 oz sliced onions in. Close the lid and turn the steam handle to the “sealed” position. Select “meat stew” mode, adjust the timer to 40 minutes, and allow the machine to cook.

Place a cloth over the steam handle and use a spoon to switch it from “sealed” to “venting” position. Wait for the steam to release. Open the lid and add 8 oz baby carrots and 18 oz quartered baby potatoes in. Close the lid, turn the steam handle to “sealed”, and cook the stew in the same mode for 20 minutes.

Release the pressure again similar to before, open the lid, and press the “sauté” button. Allow to cook and reduce the broth for 10 minutes.

Use a pair of tongs to take the meat out and place it into a bowl. Use two forks to pull the meat apart the way you like Then add it back into the pot.

Portion the stew into serving bowls (or dishes). Sprinkle parsley on top and serve.