Instant Pot Greek Beef Stifado
| 900 g | beef chuck, cut into 1-inch cubes |
| 2 tbsp | olive oil |
| 1 large | onion, chopped |
| 1 lb | pearl onions or small shallots, peeled |
| 4 cloves | garlic, minced |
| 2 tbsp | tomato paste |
| 1 can | crushed tomatoes |
| ½ cup | red wine vinegar |
| ½ tsp | ground cinnamon |
| 1 tsp | dried oregano |
| ½ tsp | allspice |
| 1 | bay leaf |
| 2 cups | beef broth |
| Salt and black pepper to taste | |
| Fresh parsley for garnish |
| 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. |