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1
Combine the wine, thyme, bay tomato paste, and mashed anchovies (if using) in a large nonaluminum bowl or storage container. Add the beef, cover, and refrigerate for a few hours or overnight.
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2
Heat the oil in the cooker. Add the onion and cook over medium-high heat until lightly browned, about 4 minutes. Holding the beef cubes to one side, pour the wine marinade into the cooker and boil it over high heat until it reduces somewhat, about 5 minutes.
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3
Add the beef and stir in the olives (if using) plus salt (you are likely to need more if you haven't used the olives and anchovies) and pepper to taste. Set the carrots on top.
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4
Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 16 minutes. Let the pressure drop naturally, about 10 minutes.
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5
Remove the lid, tilting it away from you to allow steam to release.
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6
Test the beef for doneness. If it is not sufficiently tender, lock the lid back into place and return to high pressure for a few more minutes. Again, let the pressure drop naturally.
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7
Slash the carrots into chunks, Stir in the parsley. To thicken the sauce, dissolve the cornstarch in 1 tablespoon of water and stir it in. Boil gently, stirring occasionally, until the mixture thickens, 1 to 2 minutes. Remove the bay leaves and adjust the seasoning before serving.
