Remove the beef from the fridge and pat dry mix salt, pepper, granulated garlic, and paprika Season the beef liberally with the spice mix Rest for 20 minutes to allow the meat to come to room temp

Set the instaport to sauté. Add oil and wait for it to shimmer

Brown the meat in the instapot, ~ 4 minutes per side, not moving between flips When browned on all sides remove meat to plate and rest

Add onions to the instapot and sauté until translucent and just starting to take color, ~4 minutes Add minced garlic and sauté until fragrant, ~ 1 minute

Add meat back to pot, cover with the veggies and mushrooms. Add stock and worcestershire.

Select cancel on the instapot, place and lock the lid, set the valve to seal. Select Meat and set time for 60 minutes.

When the cooking time expires, leave for Natural release for 10 minutes, then set the valve to release BE CAREFUL, Steam can burn you very quickly, and quite badly Once the locking pin drops, open the instatpot

Move the meat, to a plate and cover, rest 10 minutes.

One can strain out the veggies, and use a thickener to produce a thicker gravy from the cooking liquids. Via either a roux or addition of corn starch, thence cooking via the sauté function to thicken.