Add all ingredients, except for peas and mix to combine.
Sprinkle the potato starch over the top and do not mix in.
Lock on lid and close the pressure Valve. Cook on high pressure (most machines default to high) for 6 minutes.
When beep is heard, wait 10 minutes and then release the rest of the pressure.
Remove lid (add a TLB of Butter) and give it a good stir.
Stir infrozen peas and Bob's your uncle. :)
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.