Slice meat into inch wide strips. Slice strips in half. Set aside.

Turn the Instant Pot to “Sauté” and add the coconut oil. Swirl to coat. Once melted, place the beef strips evenly around to sear each side.

After about 3 minutes, add the sliced onions and stir until meat is brown.

Add the celery, garlic, salt, black pepper and beef broth.

Lock the lid on and press the “Keep Warm/Cancel” button to reset. Then press “Manual” and adjust settings to cook on HIGH for 3 minutes. Allow the pressure to release naturally.

Meanwhile, whisk the arrowroot with the water in a small bowl. Set aside.

Adjust the setting back to “Sauté” and remove the lid.

Add the bell peppers and simmer the mixture for 5 minutes. Stir in the whisked arrowroot and coconut aminos.

Simmer until mixture thickens, about 3 minutes.

Serve.