Pressure Cooker Classic Beef Stew

Pressure Cooker Classic Beef Stew
Miz Helen's Kitchen
For 4 Quart Pressure Cooker
Serves 6
1 tablespoon olive oil
3 pounds beef chuck, cut in 1 inch chunks
2 cups onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1/2 cup apple juice
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
5 to 6 small red potatoes, sliced in half
1/4 cup balsamic vinegar
fresh parsley to garnish
Heat the oil in the cooker pan, stir in the onions, celery and carrot. Cook over medium heat for about one minute. 
Stir in the apple juice and tomato paste, cook until the liquid is reduced by half.
Stir in the salt, pepper, thyme and beef broth.
Add the beef.
Add the potatoes on top of the beef mixture.
Lock the lid in place.
Over high heat bring to high pressure.
Reduce the heat enough to maintain high pressure and cook for 16 minutes.
Turn off the heat.
Allow the pressure to come down naturally, about 8 to 10 minutes.
Checking to make sure the pressure is down, carefully remove the lid.
Stir in the balsamic vinegar.
Garnish with fresh parsley.