whisk together flour, salt, pepper and organo.

chop the roast into cubes, one or two inches.

put beef in a plastic bag along with flour mixture.

shake up the bag to coat the meat well.

place instant pot in saute mode and add olive oil to grease the pot.

saute onions, garlic, shallots and meat together until lightly browned (about 4 or 5 minutes). don't burn it.

mix in broth, wine, balsamic vinegar and dates.

cancel saute mode, put lid on and seal valve. use manual mode to cook for 40 minutes.

when done, allow depressurize using 'natural release' method.

serve over rice, mashed potatoes, or calliflower.