Brown the beef (about 20 minutes total): Turn the Instant Pot to SAUTÉ. Add 1 Tbsp olive oil and let it heat until shimmering (a drop of water should sizzle). Add half the beef, 1 tsp salt, and ¼ tsp pepper. Let the beef cook undisturbed for 4–5 minutes until a deep brown crust forms, then stir and cook another 4 minutes to brown all sides. Transfer browned beef to a plate. Add another 1 Tbsp oil and repeat with remaining beef, salt, and pepper. Remove to plate when done.

Sauté aromatics (about 6 minutes): Add the remaining 1 Tbsp oil and the onion to the pot. Cook, stirring occasionally, until softened and slightly browned, about 6 minutes.

Deglaze (2 minutes): Pour in 2 cups of beef broth. Use a spoon to scrape up all brown bits from the bottom of the pot (important to avoid the “burn” warning). Stir in black sauce to taste.

Pressure cook the beef (20 minutes): Return browned beef and any juices to the pot. Lock lid, set to Pressure Cook (High) for 20 minutes. When done, perform a Quick Release (QR) of the pressure.

Add veggies and tomato base (about 15 minutes total): Add the remaining beef broth, frozen mixed vegetables, lima beans, and canned potatoes. Stir gently. Pour in 2 cans tomato soup and 1 can water, but do NOT stir (to prevent burning on the bottom). Close the lid again and set to Pressure Cook (High) for 5 minutes.

Let the pressure naturally release (NR) for 10 minutes, then vent any remaining pressure.

Serve: Stir well, taste, and adjust salt and pepper if needed.

Serve hot with Ritz crackers