Sounds like delicious additions. Be sure and get a good sear on the beef and deglaze the pot for lots of flavor.

Fyi, for convenience, Swanson’s makes a salt free broth in a 32 oz carton.

Hi Rod – thanks for following! One of the easiest ways to reduce sodium in my pressure cooker recipes is to use Reduced Sodium Better Than Boullion https://www.betterthanbouillon.com/our-products/ instead of chicken broth. You can use as much or as little of it as you’d like to taste. You may want to increase some of the spices to offset the missing flavor from the chicken broth. Also, if you have the time, homemade broths are tasty and can be made with no salt and extra spices https://www.pressurecookingtoday.com/chicken-stock-in-the-pressure-cooker/ It freezes very well, you can freeze it in 1 cup servings for ease of use. There were more great tips in this article https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium/how-to-reduce-sodium

Hi Kaye – nope, you shouldn’t have to make any additional changes. Just check the meat after 15 minutes to see if it’s as tender as you’d like.

I brown all my frozen beef all time in my instant pot before cooking. 😉😊

Hi Liz – no, since your meat is frozen, you won’t be able to brown it, so I would just add a few minutes to the cook time.