Stir together salt, garlic powder, pepper and paprika.
Season beef with half of the seasoning mixture.
Add oil and a single layer of beef cubes (you may have to do this in two parts). Cook on each side until browned, about 2-3 minutes.
Turn off the Instant Pot, and add broth to the pot while it is still hot, scraping the bottom well with a wooden spoon to prevent any bits from sticking.
Add potatoes, carrots, onion and celery to the bottom and sprinkle with the rest of the seasoning. Stir.
Put the lid on, turn the valve to sealing, and select manual or pressure cook for 20 minutes. It will take 10-15 minutes to reach pressure and begin counting down.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10-15 minutes before opening the valve and removing the lid.
Turn the Instant Pot to saute.
Whisk together balsamic vinegar, honey, corn starch, tomato paste and Worcestershire sauce and add to the pot, cooking and stirring for 2-3 minutes until thickened. Serve.
*I prefer to cut my own beef stew chunks from a less expensive roast. You'll pay a premium for stewing meat just because it's a convenience item, so you can usually get twice as much roast for half as much money if you're willing to cut it yourself.