Instant Pot Method:
Prepare Instant Pot: After searing the beef and onions in the Instant Pot on the sauté setting, add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock.
Pressure Cook: Cover, seal, and set the Instant Pot to the ‘Meat/Stew’ setting for 35 minutes on high pressure.
Natural Release: Once cooking is complete, allow a natural pressure release for 10 minutes, then switch the valve to venting.
Thicken Gravy: Turn on the sauté mode again, stir in the cornstarch slurry, and simmer until the gravy thickens. Season with salt and pepper to taste.
Serving:
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