Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and saute for 4 minutes. Add in a pinch of kosher salt and pepper.
2. Pour in the beef consomme and vinegar. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the meat, mushrooms, carrots, garlic powder, parsley and a pinch pinch of kosher salt and pepper. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. 
5. Turn Instant Pot to saute setting. Stir cornstarch together with 2 Tbsp of cold water until smooth. Stir the slurry into the pot to thicken the sauce. Turn off Instant Pot. Add salt and pepper to taste.
6. Serve the beef, gravy and vegetables plain, over noodles or potatoes. 

Slow Cooker Instructions:

1. Add onions, beef consomme, vinegar, mushrooms, carrots, garlic powder, parsley and a big pinch of kosher salt and pepper into the slow cooker. 
2. Coat the beef in the cornstarch by shaking together in a container with a lid. Stir the meat into the slow cooker.
3. Cover and cook on low for 6 hours. 
4. Serve the beef, gravy and vegetables plain, over noodles or potatoes.