Servings: 6 to 8 depending on bowl size and appetite :)

1.5# Bottom Round Roast, cut in 1.5" chunks 1.5# Bottom Round Roast, cut in 1.5" chunks
3 med Russets, quartered, then chunk to 1.5" 3 med Russets, quartered, then chunk to 1.5"
1# carrots, 1" pieces 1# carrots, 1" pieces
1c chunked onion 1c chunked onion
2 - 3 rib celery, 1" slices 2 to 3 rib celery, 1" slices
4 c beef broth 4 c beef broth
1.5 T Worcestershire 1.5 T Worcestershire
2 T Balsamic Vinegar 2 T Balsamic Vinegar
1 T Tomato paste (I had a tube) 1 T Tomato paste (I had a tube)
Salt, pepper, garlic powder, onion powder, paprika Salt, pepper, garlic powder, onion powder, paprika
Olive oil Olive oil
1/4 c corn starch & 1/4 c COLD water for slurry ¼ c corn starch & ¼ c COLD water for slurry

Seasoned beef with spices. Sprinkled on, I don't measure. Beef was in a bowl after cutting
Saute on High in oil, til part brown. Move to bowl.
Add onions & celery, Cook & stir a few minutes, then mix in the beef, stirring a few min more. Deglaze with a little broth. Not much was stuck
Add rest of broth, Worcestershire, Vinegar, paste & veggies. Give a little stir
Set for 35 min, high pressure. Took 15 to pressure. NR was 17 min. QR then hit cancel
Make slurry. Turn pot to saute, Add slurry. Took less than 1 min to thicken
Turn pot off. It sat in pot for about 20 min before serving.

11/22/2020  1½2/2020
Next time more carrots and celery. Hubby liked it. The bottom round was surprisingly tender. Total time: 67 min  Next time more carrots and celery. Hubby liked it. The bottom round was surprisingly tender. Total time: 67 min
10/27/21  10/27/21
1.6# btm round. Had no tomato paste, used ketchup. 18m to press, 35 cook, 19 NR, QR 3. Total Time: 72 min. EDIT: 1/28/24: How much ketchup did I use??  1.6# btm round. Had no tomato paste, used ketchup. 18m to press, 35 cook, 19 NR, QR 3. Total Time: 72 min. EDIT: ½8/24: How much ketchup did I use??
1/28/24  ½8/24
1# 11 oz cubed bottom round seasoned in bowl with same spices above, 2 huge russets 1.5# made 4 cups, 2 c onion, 1 c celery (end of the stalk). 4 c beef chix veg broth, 1 cup water. 1.5 T Wc sauce, 2 T balsamic vinegar, 1 T tom paste. Sauteed beef in olive oil about 1 min, remove. More OO, then sauteed onions & celery 2 min. Delgaze. Add the WcS & vinegar then potates. OOOPS added beef on top, quick stir then tom paste. Cook 35 min, NR 15m, 15 min to pressure. OMG, I forgot the frozen baby carrots. Nuked in bag for 5:55 min. Add at 26 min KW so 9 min after I opened the pot. Added slurry let sit prob 15 min more. Definitely needed salt. Served w/ Bisquick rolled biscuits  1# 11 oz cubed bottom round seasoned in bowl with same spices above, 2 huge russets 1.5# made 4 cups, 2 c onion, 1 c celery (end of the stalk). 4 c beef chix veg broth, 1 cup water. 1.5 T Wc sauce, 2 T balsamic vinegar, 1 T tom paste. Sauteed beef in olive oil about 1 min, remove. More OO, then sauteed onions & celery 2 min. Delgaze. Add the WcS & vinegar then potates. OOOPS added beef on top, quick stir then tom paste. Cook 35 min, NR 15m, 15 min to pressure. OMG, I forgot the frozen baby carrots. Nuked in bag for 5:55 min. Add at 26 min KW so 9 min after I opened the pot. Added slurry let sit prob 15 min more. Definitely needed salt. Served w/ Bisquick rolled biscuits
10/3/24  10/3/24
10 oz petite sirloin small cubes, 1/2 c each onion & celery, 1 c sliced baby carrots, 1 c chopped russet (all these are a guess so added a photo), 4 c beef base broth, 1 T Worcestershire, 1 T balsamic vinegar, big squirt of ketchup. I stabbed the sirloin w/ the knife and used tenderizer then sprinkled on pepper, garlic & onion powder and let sit 15? min. Saute the sirloin in olive oil a bit, removed and sauteed the onions & celery. Deglaze w/ broth. Turn off Saute. Add the rest of broth, W sauce, vinegar & ketchup, quick stir. Add sirloin, carrots & taters. Cook 30 min, 23 min NR, 9 min to pressure. 2:2 ratio slurry, 3:3 might have been better. Sirloin was tender and maybe a bit too much ketchup :)  10 oz petite sirloin small cubes, ½ c each onion & celery, 1 c sliced baby carrots, 1 c chopped russet (all these are a guess so added a photo), 4 c beef base broth, 1 T Worcestershire, 1 T balsamic vinegar, big squirt of ketchup. I stabbed the sirloin w/ the knife and used tenderizer then sprinkled on pepper, garlic & onion powder and let sit 15? min. Saute the sirloin in olive oil a bit, removed and sauteed the onions & celery. Deglaze w/ broth. Turn off Saute. Add the rest of broth, W sauce, vinegar & ketchup, quick stir. Add sirloin, carrots & taters. Cook 30 min, 23 min NR, 9 min to pressure. 2:2 ratio slurry, 3:3 might have been better. Sirloin was tender and maybe a bit too much ketchup :)