To your instant pot/electric pressure cooker, add avocado oil and turn on the saute function. Allow pot to heat (will indicate "hot" when ready).
Season beef with salt and pepper. Once hot, add beef (may need to do this in batches) and saute until all sides are browned.
Add beef broth to deglaze the bottom of the pot for 3 minutes; stir and scrape the bottom to remove any browned beef bits.
Add the potatoes, carrots, celery, tomato juice, garlic and spices - stir to combine. Make sure that the release valve is in the sealing position. Place the lid on the Instant Pot, turn and lock the lid.
Using the stew/meat setting, set timer for 30 minutes. then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together tapioca starch and cold water in a small bowl to create slurry. With the sauté function on and while stirring, slowly pour the slurry into the beef stew, stirring, until the sauce has thickened, about 2 minutes. Serve and enjoy.