Heat the olive oil in an instant pot turned to saute mode.

Add cubed beef and saute, turning, until lightly browned.

Add garlic and continue sauteeing, stirring occasionally.

Pour dry red wine and vinegar over the meat, then add the tomatoes, bay leaves, rosemary sprig, cinnamon, salt, and black pepper.

Pour in 1 cup (250 ml) water to cover everything. Stir well.

Cover the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 20 minutes.

Meanwhile, in a large frying pan, heat the sunflower oil over medium-high heat. Working in batches, add the pearl onions and fry until lightly browned.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Remove fried onions from the pan and place them on top of the meat. Shake the cooker to mix onions with meat and spices.

Switch the instant pot to saute mode. Bring the mixture to a boil. There should be just a small amount of thick sauce left at the bottom.

Discard bay leaves. Transfer beef stew to a large bowl. Serve hot.