Cut the meat and chop the sweet potatoes, onion, carrots, and celery.
Press the “Sauté” button. Wait until the screen says “Hot”. Then, add the olive oil to the inner liner pot that’s in the Instant Pot. When it starts to sizzle, add the meat and let it brown for a few minutes. Then, stir the meat, so it browns nicely all over. But, don’t cook it all the way. You simply want to brown the outside of it.
Next, add the chopped onion and additional oil, if need be. Cook the onions until very tender. Then, pour in the chicken stock and scrape the bottom of the pan to release the browning. This will help to flavor the stew and will also prevent you from getting a warning on your Instant Pot that says “Burn”.
Finally, add the sweet potatoes, carrots, and celery, along with the Tomato-Free Ketchup. Season with sea salt and pepper, to taste, and pressure cook the stew on “high pressure” for approximately 35 minutes. Release the steam for about 15-20 minutes (time will vary, so just watch it). If the sauce part is too thin for your liking, add 2 Tablespoons of arrowroot starch mixed with 1/4 cup of water and stir this mixture into the stew while it’s still hot. This will help to thicken it up.
Serve with chopped parsley.