In a medium-sized bowl combine cubed beef, ½ teaspoon salt, pepper and 1 tablespoon soy sauce.
Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
Add 2 tablespoons olive oil, once hot add beef and brown on one side for 2 minutes, flip over and brown for another 2 minutes.
Transfer beef to a clean plate, it will not be fully cooked.
Add 1 tablespoon oil and onions, saute for 1 minute.
Add garlic and saute for 30 seconds.
Add balsamic vinegar to deglaze the bottom of the pot for 3 minutes, stir and scrape to remove any browned bits.
Add the potatoes, carrots, celery, browned beef, beef stock, 1 tablespoon soy sauce and ½ teaspoon salt, stir to combine. Press "Keep/ Warm/Cancel" on the Instant Pot.
Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons. It will take about 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
Once cook time is complete, allow the pressure to naturally release for 15 minutes.
Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful.
Remove the lid, opening the top away from you as steam will be released from the pot.
In a small bowl combine cornstarch and water to make a slurry.
Select "Saute" on the Instant Pot, once the stewing liquid begins to boil add the cornstarch slurry.
Cook, stirring until the liquid thickens, 60 to 90 seconds, turn off the heat once thickened.
Add the peas and cook, 2 to 4 minutes.
Garnish stew with cilantro and serve hot with rice, cauliflower rice, or mashed potatoes.
MAKE IT WHOLE30 and PALEO: Use coconut aminos instead of soy sauce. Use arrowroot powder/flour instead of cornstarch.
MAKE IT GLUTEN-FREE: Use coconut aminos or gluten-free tamari instead of soy sauce.