• Combine all beef seasoning into a medium sized bowl and add the cubed chuck beef and cover all pieces well. Allow to sit at room temperature for 10 minutes. 
• Peel and slice vegetables as you like. Would suggest not cutting them too small or they will become very soft from the pressure cooker and just fall apart.
• Add cream of mushroom soup and the beef stock to the instant pot and mix together well. The add the vegetables and stir. 
• Add the seasoned beef and stir. 
• Place the instant pot lid and secure it. Set the instant pot to stew/meat, timer 40 minutes on normal pressure. 
• Once the timer goes off allow the instant pot to natural release for 10 minutes. Then you can do a full release. The cream of mushroom soup would just spray everywhere if you do not give it a few minutes to natural release. (Natural release = doing nothing at all once the timer goes off) The steam will force its way out on its own. 

Cooking Suggestion

• If the chuck beef has already been cut and cubed from the grocery store and the pieces are small, reduce the cook time on the Instant pot from 40 minutes to 35 or 30 minutes depending on the size of the cubed beef.