Heat vegetable oil on sauté function on your pressure cooker.
Meanwhile, toss garlic powder, Kosher salt, and black pepper with cubed beef.Add to pressure cooker, cooking for 2-3 minutes on each side until browned—approximately 10 minutes.
Add cut vegetables, Campbell’s® Condensed Tomato Soup, beef broth, red wine vinegar, and Italian seasoning, giving it a quick stir to combine.
Cover and close vent, set to Manual high pressure for 30 minutes. Allow for 10 minutes natural release, open vent.
Remove meat and vegetables using a slotted spoon.Shred beef into large pieces using 2 forks.If desired, whisk together 2 tablespoons cornstarch and 2 tablespoons water and combine to remaining liquid to form a gravy.
Serve hot and enjoy!
If you’ve tried this recipe, come back and let us know how it was!