Turn the instant pot to Saute, and wait until it comes to heat.

Add in 1 tbsp of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.

 Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.

Stir in the onions, butternut squash, green beans, and turnips.

Pour in the beef broth.

 Mix in the Worcestershire sauce and balsamic vinegar, stirring to combine.

Add in the diced tomatoes.

 Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.

You can choose to do a quick release, or allow for an additional few minutes for a natural release.

Sprinkle the xanthan gum on the surface of the beef stew ¼ tsp at a time until the whole teaspoon has been added. Stir, and allow a minute or two for the stew to thicken slightly. Serve immediately.