Cut beef into 2” cubes.

In a bowl, mix 1/4-1/2 cup of corn starch with seasonings of choice (recommend steak seasoning or everyday seasoning; or just salt & pepper for simplicity)

Coat the beef with the seasoned starch and set aside for about 10 minutes, until the coating is absorbed by the meat

Preheat pressure cooker on boil / sauté (high)

Preheat a medium sized frying pan on medium-high heat

In a large measuring cup, combine the red wine and tomato sauce. Top off to 1 cup with beef broth.

Put wine mixture into the pressure cooker, and cook on high for about 5 minutes or until liquid reduces by half.

Meanwhile once the frying pan is hot, add a high temp cooking oil (enough to fill the pan about 1/4 to 1/2 inch).

When the oil is hot, carefully brown the beef to a nice sear (no need to fully cook). Do not over fill pan, brown in batches if needed.

Set the Browned pieces on a paper towel to absorb excess fat

Once done, add the beef to the instant pot and carefully coat with the reduction mixture

Add 1 cup of beef broth, enough to just cover the meat, salt / pepper to taste

Add onions & veggies

Pressure cook on high for 50 minutes

Once done, fast-release pressure and check for thickness in the liquid

If desired, return pot to boil / sauté high and let the sauce reduce further to the desired consistency