Put your stew meat in a plastic storage bag and add about two tablespoons of flour to the bag. Shake until the flour evenly coats the meat cubes.
Sauté in refined olive oil until brown
Shallots cut into large cubes. Sautee until brown
Add the meat
Wine, herbs de Provence, carrots, salt, bay leaf
30 mins for chuck stew meat, round is 35 mins, 10 minutes for sirloin
After depressurization, give it a stir, and let sit until cool enough to eat.