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Turn the instant pot to "saute" and add a couple tablespoons of coconut oil.
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When the pot is hot, add the stew meat and brown on all sides.
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Add 1 cup of stock, and secure the lid. Make sure the vent is closed.
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Turn the pot off, then on "manual" (high pressure) for 20 minutes.
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When the pot beeps that 20 minutes is over, do a quick release of the steam and open the pot.
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Add all of the vegetables except for the peas, the rest of the stock, and sprinkle in spices to taste. Stir to combine.
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Replace the lid and close the steam vent. Set the pot on "manual" (high pressure) for another 10 minutes.
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When the pot beeps, let it sit for another 10 minutes (the pot counts up, to help you keep track), THEN quick release the rest of the steam.
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Stir in the arrowroot slurry to thicken the broth a bit, and add however many frozen peas you like. (I like a lot.) The peas will thaw and be warmed by the hot stew without getting mushy or overcooked.