Wash and cut 5 sticks of celery into chunks.
After, wash 10 medley potatoes and cut them into half.
Peel an onion and cut into chunks.
Next, wash, peel and cut 4 small carrots into chunks.
Then, cut 3-4 pounds of boneless chuck beef roast into chunks.
Push the sauté button, pour 1 teaspoon of vegetable oil, add 3 cloves of garlic and 3 slices of ginger into the instant pot.
The following step, browning the beef both sides.
After browning the beef, put them into the instant pot.
Add the cut celery into the pressure cooker.
Then, add onion and carrots.
The following, add the cut medley potatoes. (Try to push down the ingredients if too full.)
Pour a can of beef broth (14.5 oz) and a can of Italian style tomato (14.5 oz) into the instant pot.
Add ¼ teaspoon of five spice powder, ¼ teaspoon of salt (add to your taste), 2 tablespoons of soy sauce, 2 tablespoons of brown sugar and 2 tablespoons of oyster sauce.
Mix it well. Close the lid and vent. Press the manual button, adjust the time for 60 minutes at high pressure and natural release pressure. (The size of my instant pot is 6 quarts.)
In a container, add 4 tablespoons of cornstarch and 5 tablespoons of water. Mix it very well.
When the beef stew is done, use a strainer to remove fat. Push the sauté button and add cornstarch mixture. Slowly and gently mix until it thickens. Or, you can take out the vegetables and beef. Then, add the cornstarch mixture. Stirring the sauce until its thicken. Then, put back the beef and vegetables. This way, you don't need to worry about the beef will break easily.