On the saute setting of the Instant Pot melt the butter and brown ⅓ of the stew meat at a time. Place the browned meat in a bowl as you continue to brown the remaining stew meat.

Once all the stew meat has been browned add the onion and celery to the empty Instant Pot and saute for 2 minutes.

Next add the minced garlic, salt, and pepper. Saute for another minute or two.

Return the stew meat to the pressure cooker and add potatoes and carrots.

Add the fresh or dried thyme, the fresh or dried rosemary and the bay leaves to the Instant Pot.

Add the 6 cups of beef broth to the Instant Pot.

Secure the Instant Pot lid making sure the valve is set to the sealing position.

Once the timer has gone off allow the steam to naturally release for 10 minutes.

After 10 minutes carefully remove the lid from the Instant Pot.

With a fork check to see if the potatoes and carrots are fork tender. If the potatoes and carrots are not fork tender at this point you can replace the lid and continue to pressure cook the beef stew for 5 more minutes. (see notes).

Makes 4 to 6 servings