Instructions

1. Sear the beef in batches: Season the beef with 1 tablespoon salt. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Brown the beef in 2 to 3 batches, depending on the size of your pot – don’t crowd the pot, or the beef will steam instead of browning. Sear the beef for 3 minutes per side, or until well browned, then remove to a bowl and sear the next batch. Once all the beef is browned, pour off all but 1 tablespoon of the oil and fat in the cooker.
2. Saute the aromatics: Add the onion, celery, garlic, tomato paste, and thyme to the pot. Sprinkle with the baking soda and 1 teaspoon salt. Saute for five minutes, or until the onions are softened. Add the red wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits.
3. Everything into the pot: Stir in the chicken stock, then the beef and any beef juices from the bowl. Pour the tomatoes on top, but don’t stir. Put a steamer basket on top of everything in the pot and put the potatoes and carrots in the steamer basket.
4. Pressure cook the stew Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 20 minutes (25 minutes for an electric pressure cooker). Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
5. Serve: Carefully lift the steamer basket of potatoes and carrots out of the pot, cut the potatoes in half, and then stir the carrots and potatoes back into the stew. Taste for seasoning, add more salt and pepper to the stew if necessary, and serve.