Prepare MEAT - Chop beef chuck into ~1” cubes. Place in a bowl and rub in olive oil, salt, and pepper.

Prepare STARCHES - Halve (or quarter) the potatoes. Put them in a bowl with carrots and hominy.

Prepare AROMATICS. Dice (a) onion; (b) celery; and (c) garlic. Place in bowl.

Turn instant pot sautee function to high heat. Once hot, melt a formidable amount of butter while mixing in olive oil to avoid burning the butter. Then brown the MEAT in the butter / oil. Should be about a fifteen minute total cook, with a flip / stir half way through. Once browned, remove the MEAT with tongs, put MEAT back in bowl, and gaze lovingly at the suc / fond at the bottom of the pot. This is the target of your desire.

Still on sautee, add the AROMATICS to the pot and sautee for ~5 minutes. As you stir, use the water released by the AROMATICS to deglaze the pot as best you can. Once they’ve expressed / opened up, add tomato paste, and enough of your preferred spices to cover the top of the AROMATICS. I recommend oregano, rosemary, and basil but you do you. Stir / mix the foregoing for ~5 more minutes.

Still on sautee, add the STARCHES and mix for another ~5 minutes.

Still on sautee, add the beef stock and mix again for ~2 minutes. Make sure that the pot’s bottom is fully deglazed (if it wasn’t already).

Turn off sautee. Seal the instant pot with its top. Set the instant pot to “pressure cook” for 45 minutes, press start, and go read a book or something.

After the instant pot beeps at you, release the pressure. Once fully released, open the pot and appraise your stew. If your stew is too thin, acknowledge your shame and add some corn starch or flour. If your stew is too thick, curse the gods for your thickness and add more stock or water.

Listo! Your stew is done. Serve with whatever garnishments, bread, or sides you like. ¡Buen Provecho!