Set the Instant Pot to ‘Sauté’ mode and add olive oil. Brown the beef chunks in batches, ensuring they are seared on all sides. Remove and set aside.
In the same pot, add the onions and sauté until they begin to soften.
Add the garlic and cook for another minute before adding the tomato paste. Stir well.
Pour in the red wine and vinegar, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot, adding the bay leaves, cinnamon stick, allspice berries, and oregano.
Season with salt and pepper, then close the lid and set the Instant Pot to ‘Meat/Stew’ setting for 35 minutes.
Let the pressure release naturally before opening the lid. Serve hot.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 350 kcal | Servings: 6 servings
