Prepare the meat. Season your stew meat with a few generous pinches of salt and a few generous shakes of pepper. Set aside.

Brown the meat. Set your instant pot to saute and add 2 tablespoons of olive oil. Add the stew meat and cook until browned on all sides. Be sure not to move the meat around too much, you want to give each side time to brown. Once the meat has browned but is not cooked through, remove and set aside.

Cook the onions and garlic. Add the remaining 1 tablespoon of olive oil and then onion and cook, stirring often, until softened and translucent, about 4-5 minutes. Add the garlic and cook for 1 minute, stirring often.

Add the flour and some of the broth. Add the flour and 1/2 cup of broth, stir well and then cook for 2 minutes, stirring frequently.

Add remaining ingredients. Add the remaining broth, wine, Worcestershire sauce, sage, thyme, potato, carrots and 1 1/2 teaspoons kosher salt along with a few shakes of ground pepper. Add the cooked meat back to the pot. Stir well.

Seal and cook. Add the lid to your Instant Pot, seal it and set to cook at high pressure for 45 minutes.

Vent and adjust seasonings. When the Instant Pot timer goes off, carefully do a quick release. Taste and adjust the salt and pepper to taste.

Cool. Let the stew cool for 5 minutes. It will be very hot! This cooling time also gives it a bit to thicken up.

Serve. Spoon over a bed of creamy mashed potatoes and serve with a thick slice of crusty bread.