Peel the carrots and onions. Roughly chop them, along with the celery, mushrooms, and potatoes into about 1” pieces. Finely chop the garlic. Place all cut veggies, except potatoes, in a bowl and set aside. If you have kitchen twine, tie three sprigs of thyme, rosemary, and sage together. If you do not have twine, you can chop them all together.

Place all meat in a bowl, and sprinkle with the flour, 2 teaspoons of salt, and 1 teaspoon of pepper. Combine well to make sure all the pieces are covered with the flour.

Turn your Instant Pot onto the Sauté setting. Once it’s hot, add in 2 tablespoons of olive oil. Working in batches, brown the meat on all sides. When one batch is done, transfer to a plate while you sear the rest.

Once all the bits are up, add your bowl of vegetables (carrot, onion, celery, garlic and mushrooms) and last tablespoon of olive oil, and sauté for about five minutes. Add in the tomato paste, combining all together for another few minutes. Season with 1 teaspoon of salt and 1 teaspoon of pepper and turn off the Sauté setting. Once everything is ready, add the rest of your ingredient: potatoes, herbs, peas, bay leaves, and beef broth.

Press the “Pressure Cook” button, and set for 30 minutes on High. It’ll take a few minutes, but a timer of 30:00 will come up on the screen. Once it’s done, let it natural release for 10 minutes (now it will count up to 10:00). Once that is done, quick release for about 5 minutes.

Ladle into bowls, and top with chopped parsley and sprinkle of Pecorino or Parmesan!