Pressure Cooker Beef and Vegetable Stew Recipe

Name: Pressure Cooker Beef and Vegetable Stew Recipe
Ingredients: 3 cups (720ml) homemade or store-bought low sodium chicken stock; 4 packets powdered unflavored gelatin (1 ounce; 30g); 3 tablespoons tomato paste (2.5 ounces; 75g); 1 tablespoon (15ml) soy sauce; 3 oil- or salt-packed anchovy fillets, rinsed (or 1 tablespoon/15ml Asian fish sauce); 1 tablespoon (15ml) Worcestershire sauce; 2 tablespoons (30ml) vegetable oil; 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks; Kosher salt and freshly ground black pepper; 10 ounces (280g) white button mushrooms, quartered; 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces; 8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh); 1 large yellow onion (10 ounces; 275g), unpeeled, split in half; 2 small ribs celery (3 ounces; 85g); 3 medium cloves garlic, unpeeled; 1 cup sherry, dry vermouth, or red wine (8 ounces; 235ml); 2 tablespoons flour (about 3/4 ounce; 20g); 2 bay leaves; 4 sprigs thyme; 1 pound (450g) Yukon Gold potatoes, peeled and cubed; 4 ounces (100g) frozen peas