*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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