Instant Pot Beef Stew

2 T butter
2 lbs beef roast, cut into 1-inch cubes (large areas of fat removed)
6 medium russet potatoes, cut into 2-inch pieces
1 lg onion, diced
1 lb carrots, cut diagonally into 2-inch pieces (or whole baby carrots)
2 t minced garlic
6 C beef broth
2 T Worcestershire sauce
8 oz can tomato sauce
2 t salt
½ t black pepper
1 t dried rosemary

Saute meat cubes in melted butter until browned on all sides. Remove meat from pan and saute onions until tender; add garlic and saute 1 minute more. Add all ingredients to instant pot, including any juice from pan (deglaze pan with a little broth if necessary to get cooked bits out). Close and lock lid; cook for 35 minutes on high pressure and use natural release (at least 20 min before releasing pressure). Unlock and remove lid, then make a slurry of ½ C broth and about 3 T cornstarch. Gently stir into simmering broth and allow to cook 1 minute more. Serve with rolls or biscuits.