Turn the Instant Pot on and press the Saute button. Once hot, add the olive oil, onions and celery and cook for 2-3 minutes to soften.

Add the beef and stir through, cook for 1-2 minutes to brown off slightly.

Add garlic, spices, herbs, salt and pepper and stir through. Pour in the coconut aminos and beef stock and stir through. Scrape the bottom of the pot to get any stuck bits off. Press Cancel to stop the Saute function.

Place potatoes, sweet potatoes, carrots and sun-dried tomatoes on top. Gently press down to dip the vegetables into the broth but they can stay on the top.

Pour tomato sauce over the top and spread the tomato paste. You don't need to stir the sauce into the stew as it will prevent it from getting burnt on the bottom. It will still penetrate the stew while cooking.

Pop the lid on top and secure. Select the Meat/Stew button (Normal) and it should say 35 Minutes on HIGH pressure. You can also set it manually by pressing Pressure Cook button and adjusting the time. After 3 beeps, the Instant Pot will begin building the pressure. On some models, you may have to press the Start button.

As there is a lot of liquid and food in the pot, it will take 15-20 minutes to build up the pressure. Then the countdown clock will start. Once done, release the pressure naturally for 10 minutes or all the way, this will help to 'rest and set' the stew.

While releasing the pressure, whisk the tapioca starch and water in a small bowl and set aside.

Open the lid and stir the stew. While still super hot, stir in the starch slurry to thicken the stew liquid. Finish with fresh parsley on top. You are ready to serve!