In the Instant Pot on the ‘Sauté’ setting, fry the beef in some olive oil until golden brown. Fry in batches if necessary. Set the cooked meat aside.
Sauté the onion and garlic until golden brown. Add in the veggies, the balsamic vinegar, the beef, the bone broth, parsley, and the Worcester sauce.
Turn off the Instant Pot and switch the setting to ‘manual’ high pressure. Cook on high pressure for 30 minutes, and do a ‘quick release’ of the steam.
In a bowl mix 1 tablespoon of cornstarch and 1 tablespoon of water, whisk until all the lumps are out. Add it to the pressure cooker and sauté for a couple of minutes until the sauce starts to thicken.