Directions:

• 1.

  Set the Instant Pot to the Sauté setting. Add the oil to the pot.

• 2.

  Season the beef with the salt and fennel pepper. Place in the pot and allow the bottom to sear, about 7 minutes, then flip and cook until the other side is nicely browned, about 7 more minutes. Remove the beef from the pot and allow to cool.

• 3.

  To the same pot, add the shallot, onion, and garlic; sauté for 2-3 minutes, until aromatic. Place the star anise pods, cloves, and fennel seeds in a spice packet. Add the spice packet, ginger, lemongrass, and tomato paste. Cook and stir until the ginger is softened, about 3 minutes.

• 4.

  Deglaze the pot with 1 cup beef stock. Chop the beef into 2-inch cubes, then add to the pot with the remaining 4 cups stock, carrots, cinnamon stick, soy sauce, sugar, and fish sauce.

• 5.

  Secure the lid on the pot and pressure cook on high for 30 minutes, then steam release for 10 minutes.

• 6.

  Season to taste with more fish sauce and sugar. Ladle the stew into bowls and garnish with cilantro and fried garlic. Serve with toasted baguette slices.

• 7.

  Enjoy!