We tried this recipe: https://www.wellplated.com/instant-pot-beef-stew/. Our minor modifications: first, we used brisket instead of chuck, which we cut into chunks and browned in four rounds of searing. Second, we used 4 medium carrots (about 2/3 lb) and 1 lb baby fingerling potatoes (which we left whole). Third, we did add the optional 1 Tbsp Worchestershire sauce (for umami). Finally, in lieu of cornstarch, we used 2 Tbsp potato starch mixed with 3 Tbsp water. We prefer potato starch, which we have found more resilient to heat than cornstarch (July 2020).
Cooking Adventures 