01 -
Sprinkle cubed beef with salt and set aside.
02 -
Set Instant Pot to 'saute' function. Add cooking oil. When oil is hot, add the beef and sear all sides, turning every 15-20 seconds. Brown in batches if necessary to avoid overcrowding.
03 -
Add onions to the pot and sauté for one minute. Deglaze the pot by adding beef broth and scraping any browned bits from the bottom.
04 -
Add the dry onion soup mix and Hungarian paprika to the pot. Stir thoroughly to combine.
05 -
Seal the Instant Pot lid, set the tab to 'sealing,' and use the 'meat/stew' setting (or high pressure) for 20 minutes. After cooking, allow a natural release for 8-10 minutes before moving the tab to 'venting.'
06 -
Remove the Instant Pot lid and add carrots. Reseal the lid and cook on high pressure for 2 minutes. Perform a quick release to remove pressure.
07 -
Remove the lid and set the Instant Pot to 'saute'. Combine cornstarch and water to form a slurry. Slowly add the slurry to the pot while stirring constantly until the mixture thickens to a gravy-like consistency. Stir in browning sauce if desired for added color.
08 -
Serve immediately with egg noodles or mashed potatoes.