Select Saute/Browning on Instant Pot pressure cooker and allow the pot to fully heat. (Prepare the meat while the pot is heating.)
Cut chuck roast in half and remove any large chunks of fat and connective tissue.
Cut chuck roast into slightly bigger than bite-sized pieces and place into a large mixing bowl.
Sprinkle salt, black pepper and paprika over meat and rub in well.
Sprinkle potato starch over meat and massage into meat until the meat is once again transparent and not white. (This avoids having to make a starch slurry after pressure cooking.)
When pot is hot, add oil and butter to pot and then swirl to coat bottom of pot.
If there is any loose potato starch in the bowl, shake it off the meat and then add the chunks of meat to the Instant Pot or pressure cooker.
Allow meat to sear in the hot oil for about 15 seconds without touching the meat. The meat will loosen from the bottom of the pot once seared.
Once the meat becomes loose (you can tell by gently using your spatula to push the meat a bit) flip the meat over and sear the next side in the same manner as the first.
Sear each side of the beef cubes until a crust forms and meat has loosened from the bottom.
Pour in beer and deglaze the cooking pot by using a good high heat spatula and scraping the bottom of the pot to remove any bits that have stuck to the bottom of the pot.
Add garlic to the cooking pot and mix through while scraping up anything that has stuck to the bottom of the pot.
Pour in beef broth and Worcestershire sauce and mix through.
Mix in tomato paste and sugar.
Add in the onions, carrots, turnips and parsnips and mix through.
Drop in Bay Leaves and push under the liquid.
Turn off pressure cooker.
Lock on lid and close pressure valve. Cook at high (most machines default to high pressure) pressure for 5 minutes.
When Beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove lid and remove the bay leaves.
Give the stew a good stir. Taste and add more salt, pepper or paprika.
It's ready to eat, or you can let it simmer for a thicker gravy.
Beef broth or wine can be used in place of beer.If you find that the meat is not easily lifting off the bottom of the pot after searing, add in the red wine/Shaoxing wine right away and deglaze the bottom of the pot. Then continue on with the recipe.Any type of potatoes can be used. If you don't want to use the Yukon Gold, try small Russets or New (baby) potatoes.We like to buy chuck roast when it is on sale and then cut it into cubes. It is so economical and there are so many This Old Gal fantastic recipes, which cook in under 30 minutes. We divide up the meat into one and two pound packages and when we are ready to cook, whalaa, cubed beef stew meat.