Prep all of your ingredients. Peel and slice your carrots, wash and chop your potatoes, chop one small onion or ½ of a medium onion and mince your garlic cloves. I also like to measure out all of my seasoning at this point and season the beef stew meat with salt and pepper.

Turn on the saute function on your instant pot. Heat olive oil in the inner pot and add beef stew meat. Sear for 2 minutes on both sides. Season the opposite side with salt and pepper to taste (Sear beef in 2 batches in order to get a nice caramelized brown color). Remove beef meat once browned on both sides and set aside on a plate. 

Add chopped onions and carrots to the instant pot. Add a little more olive oil if necessary. Saute for 2-3 minutes. Add minced garlic and saute an additional 30 seconds. Once veggies have softened a bit, add salt, italian seasoning, lemon pepper and oregano. Stir and allow seasoning to cook with veggies for a minute.

Next stir in tomato paste and diced tomatoes. Turn off saute mode. 

Now add the potatoes, browned beef stew meat and beef stock. Gently stir to combine with the rest of the ingredients. *(Do NOT add the frozen peas or corn at this point).

Place the Instant pot lid on top and secure. Turn the vent knob to sealing. Pressure cook on high pressure for 20 minutes (will take about 10 minutes for the instant pot to reach full pressure). After the 20 minute cook time allow the instant pot to do a natural pressure release for 10 minutes then quick release the remaining pressure.

Remove the lid and stir in frozen peas and frozen corn. Make a quick cornstarch slurry by mixing 1 tablespoon of cornstarch and 1 tablespoon of water. Add slurry to the soup and stir. Turn the instant pot back to saute mode and allow soup to simmer for 3-5 minutes. This will help the cornstarch slurry to activate and help warm up the frozen veggies.

Turn the instant pot off or turn on the Warm setting mode. Serve with your favorite cornbread and enjoy!