We tried this recipe: http://www.seriouseats.com/recipes/2016/10/pressure-cooker-beef-stew-recipe.html
It was supposed to take less than an hour, but with prep and multiple steps involved, it took over 2 hours and was quite complicated. Our modifications: first, given the diameter of a standard pressure cooker, we recommend cutting the chuck roast steaks into 6 pieces rather than 3 to ensure that they can brown on the bottom of the pot. For the same reason, for we recommend cutting the flavoring vegetables – 2 carrots and 2 celery stalks – in half rather than leaving them whole. Second, you may need 2 ½ Tbsp (not 2 Tbsp) flour to lightly coat the beef chunks. Finally, to reduce sodium, we halved the amounts of soy sauce, fish sauce, and Worcestershire sauce to ½ Tbsp each, and we used unsalted chicken broth. (July 2018)
Cooking Adventures 