Ingredients:

• 1.5-2 lb stew meat or steak cut into bite size pieces
• 1 can diced tomatoes 15 oz.
• 1 large onion sliced or diced
• 1 medium russet potato diced or sliced (the smaller the softer they will be)
• 11 oz tomato sauce or V8 juice
• 1/2 tsp basil
• 1/2 tsp garlic salt
• 1/2 tsp salt
• 1/2 tsp cajun seasoning
• 1 tbsp Worcestershire sauce
• 1 1/2 c beef stock or broth, depends on how thick you want it, I used 20 oz
• 1 c frozen mixed vegetables optional
• 3/4 c mushrooms quartered, optional
• 4 tbsp cornstarch if you want it thicker
• 1 pkg. refrigerated biscuits optional
• 1 can kidney beans optional, 15 oz. drained
• 1/2 tsp cumin
• 1 bell pepper diced, optional
• 2 tbsp olive oil
• 1 tbsp garlic minced

Instructions:

1. Set pot to saute. Add your beef stew meat that has been cut into bite size pcs. with olive oil. Then add your sliced onions, bell peppers, cajun seasoning, salt and garlic salt. Cook until outsides are no longer pink. Turn pot off.
2. Add drained can of kidney beans, tomato sauce or V8, diced tomatoes and potato, Worcestershire sauce, cumin, basil, minced garlic and broth. Stir so everything is combined well.
3. Close lid and steam valve and set to high pressure for 35 minutes. When done allow pot to naturally release steam for 10 minutes, then release rest of steam.
4. Open lid. Stir. Turn pot to saute and add frozen vegetables and quartered mushrooms if you choose to add them. Cook for 2-3 minutes or until vegetables begin to soften. 
5. In a small bowl whisk together 4 tbsp. cornstarch with 5-6 tbsp of hot liquid from your pot. Dump this into your pressure cooker. Stir. Allow to bubble and the sauce to thicken.
6. Continue to cook until veggies are as tender as you’d like them to be. Turn pot off. Remember that sauce will continue to thicken as it sits.
7. Cut cooked biscuits into small pieces and serve on top of your beef pot pie soup or on the side.May wish to add more salt at the end.