In a large ziplock bag, add the cubed beef stew meat, gluten free flour, sea salt, and pepper. Close the bag and shake until well coated.
In the Instant Pot, add the olive oil and turn on the saute function. Add the garlic and onion and cook until the onion is translucent. Then add the coated beef stew meat and cook until browned. Don’t flip the meat too often to ensure you get a nice crispy exterior. It’s okay if the flour sticks to the bottom of the pot a bit.
Once your stew meat is browned and crispy, but not cooked all the way through, add the beef broth and gently scrape the bottom of the pot to get the bits off. This adds a lot of delicious flavor to the stew.
Add the remaining ingredients, put the lid on and close the steam valve. Cook on high pressure for 35 minutes and then allow pressure to release naturally.
Serve hot! This stew stores in the fridge for up to a week and also freezes well. We recommend serving with a side of our corn bread.