I don’t care for it really but this I liked!!

I love beef stew. This is a great recipe!

I beg to differ that the Instant Pot is not a “true” pressure cooker. The operative word is “pressure” and there is no difference in the pressure abilities of the 2 cookers. The PPXL is set to operate at 7.2 psi on all of its cooking buttons and its canning button uses a max 12 psi. The IP offers options for pressure cooking with settings of low pressure which is 5.5 to 7 and high pressure which is 10 to 12. So they cook using the same psi pressure. (One note as to the PPXL canning button. The USDA warns against using electric pressure cookers for canning foods under pressure. Only a stove top canner/cooker should be used for canning foods. The reason being that electric pressure cookers varies its pressure whereas stove top cookers maintain pressure. Electric pressure cookers can be used for foods which are safe to water bath can.)

If interested this is a link to a comparason of the features of the two cookers.
https://thrivecuisine.com/kitchen-appliances/cookers/power-pressure-cooker-xl-vs-instant-pot/

I had an “instant pot” for ages only it was called a Wolfgang Puck 7-in-1 pressure cooker LOL. Like they say, everything old is new again. For the Better Than Bouillon–start out with what you said, but then taste the mixture. That’s what I do. With the pressure cooker, the gravy will be more flavorful than stovetop cooking, but if the flavor seems a bit “thin” to you after cooking, you can add more to taste. I like the green beans since I’m not much of a lover of peas (take ’em or leave ’em) but love green beans.