Instant Pot Beef Stew

Photo and recipe adapted from here

I bought an instant pot and couldn't find any recipes I really liked (I think chicken from the instant pot comes out rubbery)...until this stew!  Both kids asked me to make it again tomorrow night so I think it's a keeper.

For Stew:

2 lbs beef chuck roast, fat trimmed, cut in 1-2" pieces (I used 1.5lbs cubed stew meat)
1 medium onion, thinly sliced
2 stalks celery, sliced diagonally
6 carrots, sliced diagonally (I would maybe do even more next time- my fav part)
1 - 14.5oz can petite diced tomatoes
1/2 cup water (I used slightly less than 1/2 cup)
2 tsp salt
1 tbsp sugar

For Thickening:
2 tbsp corn starch
1/4 cup water

*Preheat oven to 400 degrees.

Put all the stew ingredients in the instant pot and stir.  Select the stew/meat setting (35 mins).  Mix the corn starch and water for thickening and set aside.

After it's done, let it sit for 10 minutes before quick releasing the steam.  After quick release is complete, stir in the corn starch mixture.  Transfer the stew to a round casserole dish and place in oven for 15 minutes, uncovered.  This thickens the gravy and caramelizes some of the meat.