*Turn the Instant Pot to Sauté mode and heat the olive oil. Add the beef cubes in batches and sear until browned on all sides. Remove and set aside.
*Add the chopped onion and pearl onions to the pot. Sauté for 3-4 minutes until softened, then add garlic and cook for another minute.
*Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf. Mix well to combine.
*Return the beef to the pot and pour in the beef broth. Season with salt and black pepper to taste.
Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.
*Open the lid, stir the stifado, and taste for seasoning. Discard the bay leaf.
*Serve hot, garnished with fresh parsley, over rice, mashed potatoes, or crusty bread.
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