A hearty soup with loads of flavor, tender chunks of beef and large bites of carrots, celery and potato.
A 6-quart or larger Instant Pot should be used.
The pot may get smoky when the beef is browning, so have a fan or vent hood handy.
To make it gluten-free: use sorghum flour instead of whole-wheat flour.
To make it dairy free: use vegan butter or grapeseed oil to brown the beef. Swap out the sour cream for vegan yogurt.
The Dutch oven version is more stew-like than the Instant-pot version and is absolutely phenomenal. If you want it to be more soupy, add some water or broth at the end to thin it out.