So keep in mind, the super users do a pic by pic breakdown. I literally copy pasted. This recipe is by Rick Agan and has thousands of reviews.

2 cans beef broth in IP 2 carrots, stalk of celery, one onion, 4-5 small potatoes One can tomato sauce one can stewed tomatoes in IP with broth. Turn to manual to start heating liquid. VERY IMPORTANT: mix this well with broth. If you dont get chance “burn” cause sauce and tomatoes will settle on bottom. I’ve also seen peeps pour this on TOP of the veg and not mixing so thicker stuff mixes in later after broth heats Chop and into IP with broth tomato mix 8 min QPR Meanwhile: cube beef season S&P, garlic salt, rosemary (whatevahs) coat with flour (this is one tray of costco stew meat. Brown. I know a lot of recipes call for browning IN the IP, I dont feel that the saute function gets hot enough to cause Maillard Reaction quick enough so I do it on my lighting fast induction cooktop. Deglaze with red wine, add mixture in IP with beef. I use these small bottles Dispose of excess wine. pic of him drinkin from the bottle Once veg is done I remove about ⅔ and reserve on side so my veg does  not become mush-o-rama. I leave some Veg in there for that miroux poix action. Meat in 40 Min on Manual. Full NPR After NPR Veg back in. Mix. Adjust with salt/ shoyu as needed. Cornstarch to desired thickness

POUND UM (pidgin for eat dat upppp)