Add the olive oil to the Instant Pot and set it to sauté. 1 tablespoon extra virgin olive oil
Season the beef cubes with salt and pepper, then add to the hot pot. Cook until just browned, about 3-4 minutes.
1 pound beef, 1/2 teaspoon salt, 1/4 teaspoon pepper
Add the onion, garlic, and carrots and cook an additional 2-3 minutes.
1 small onion, 2 cloves garlic, 1 cup carrots
Add all of the remaining ingredients except for the frozen vegetables. Put the lid on the Instant Pot and set to cook on high pressure for 10 minutes.
8 ounces tomato sauce, 4 cups beef stock, 2 cups potatoes, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 2 tablespoons Worcestershire sauce
Once the Instant Pot is done cooking, let it release naturally for about 20 minutes. Then, turn the valve to do a final quick release.
Remove the lid and stir in the frozen vegetables.
2 cups frozen mixed vegetables
Taste and season with salt and pepper, if necessary.
Serve with fresh, chopped parsley, if desired.