Start by heating 1 tablespoon of vegetable oil in the pressure cooker over medium high heat. Then, add 1 diced onion and 2 pounds of cubed beef. Cook until browned.
Stir in the water, 2 beef bouillon cubes, and carrots along with your browned beef cubes and onions. Close the lid and secure it in place. Heat the stew until you begin to hear sizzling then reduce the heat from medium high to medium and cook for 20 minutes.
While the stew cooks, place the potatoes into a saucepan with enough water to cover them. Bring them to a boil and cook them until they are fork tender. Then, drain the potatoes.
Now, release the pressure, remove the lid and place the cooker over medium heat. Bring the stew to boil. Stir 2 teaspoons of cornstarch into a little cold water to make it thick, add it into the stew and cook for a few minutes.
You can either add the potatoes directly into the stew or place the potatoes into serving dishes and ladle the stew over them. Serve while they are hot.
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