Martha Stewart'S Instant Pot Beef Stew With Dijon & Tomato

• 2 tablespoons extra-virgin olive oil
• 3 pounds boneless beef chuck, cut into 11/2-inch cubes
• Coarse salt and freshly ground pepper
• 2 or 4 cups water
• 1 pound white mushrooms, trimmed and halved or quartered if large
• 2 medium onions, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, coarsely chopped
• 1 can (28 ounces) whole tomatoes
• 1/4 cup Dijon mustard

1. Heat oil in 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 11/2 teaspoons salt and 3/4 teaspoon pepper. Working in batches, cook beef until browned on all sides, 6 to 8 minutes; transfer to a plate.
2. Add 1 cup water to pressure cooker, scraping up brown bits with a wooden spoon. Add 3 cups more water for stovetop, and 1 cup more water for electric. Add mushrooms, onions, carrot, celery, garlic, tomatoes (with their juices), mustard, and 1/2 teaspoon salt. Return beef to pressure cooker along with any accumulated juices.
3. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.
4. Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
5. Skim any fat from surface. Top stew with basil, if using, and serve.

extravirgin olive oil, boneless beef chuck, salt, water, white mushrooms, onions, carrot, celery stalk, garlic, tomatoes, dijon mustard

Taken from food52.com/recipes/78027-martha-stewart-s-instant-pot-beef-stew-with-dijon-tomato (may not work)