• Set Instant Pot to Sauté, High, for 20 minutes, and add Olive Oil.
• Once the oil has started to heat up, brown the cubed beef and remove and set the meat aside.
• Cut the bacon into bits right into the Instant Pot using kitchen shears. Cook the bacon halfway, and then add onions, carrots, Parsnip, and celery.
• Add the minced garlic and sauté the veggies until the onion turns translucent and the carrots have begun to soften a bit, about 10 minutes.
• Next, add the diced potatoes and cubed beef to the veggie and bacon mixture, followed by the dried thyme, salt, and pepper, stirring to combine thoroughly.
• Now pour in the tomato paste, Worcestershire sauce, beef stock, and Guinness giving it one more quick stir.
• Top it off with a sprig of fresh rosemary and two bay leaves.
• Seal the lid on the Instant Pot and set it to Pressure Cook, High, 30 minutes. Allow for a 10-minute natural release and manually release any remaining pressure.

Thicken

• Quickly whisk together the flour and water to ensure no clumps and stir this into the Irish Beef Stew. Let it sit for about 10 minutes until it's thickened. (See Note)