Season the meat with salt and pepper. Turn the Instant Pot to “Sauté” and add 1T butter
and 1T olive oil. Add in stew meat and sauté in batches until browned on all
sides. (This step is optional, but recommended for the most flavor). Remove
stew meat and set aside. (You can also sauté the meat in a separate pan, if
preferred).

(Note: If searing the beef in the Instant Pot, make sure to scrape up all the browned
bits on the bottom of the pan when adding the liquid to the pot to avoid the
ingredients burning on the bottom of the pan).

Add remaining 1T of butter, 1T of olive oil, Italian seasoning, celery, and onions
and sauté until onions and celery are softened, about 3-4 minutes. Stir in
garlic.

Stir in tomato paste and Better Than Bouillon (if using). Stir in red wine, scraping up
any browned bites on the bottom of the pan, and reduce slightly, about 1-2
minutes. Add in beef broth, Worcestershire sauce, and can of tomatoes with
juices, stir to combine.

Return meat to the Instant Pot and add carrots. Season with salt and pepper to taste, if
needed. Stir ingredients to combine.

Secure the lid and turn Instant Pot to “Stew/Meat” setting, pressure cook for 35 minutes. Allow the pressure cooker to do a natural release for 10 minutes.

While the pressure cooking is naturally releasing, cook the gnocchi to package
instructions.

Release the remaining pressure and carefully remove the lid. Add in the cooked gnocchi,
frozen peas and corn starch slurry and simmer using the “Sauté” setting for 5
minutes until the peas are warmed through and the sauce has thickened.

Serve with warmed crusty bread on the side.

Enjoy!