Insert the stainless steel inner pot into the InstantPot, press SAUTE, Normal/Medium and add a littl.e olive oil

Season the meat with salt, pepper, garlic powder, and tomato paste.

Sear and brown the meat in batches. Do not overcrowd the pot.  Set aside the meat when finished.

Add a bit of water and deglaze the pot with wooden spoon scraping down brown bits from the bottom.

Return all the meat to the pot and add the chopped vegetablers: leek (only white part), garlic, celery, rutabaga, and carrot.

Add the rest of the water (maximum capacity allowed in Instant Pot), salt, pepper, herbs, beef, seasongs, Maggis, and Worcestershire sauce.

Close and lock the instant pot lid.  Close the lid, pressure cook on Low for 5 hours.  When the time is up, carefully quick release the pressure.

Open the pot and let cool. The fat will rise; remove all excess fat with a spoon.

Remove the bones, meat, vegetables and herbs, used to flavor the beef tea.

Grind the cooked meat as much as possible and add it to the broth in the Instant Pot.  This will give the broth the texture of the beef tea at the renowned Taqueria El Califa.

Stir, taste, and rectify flavor if needed.

Serve with chopped onion and cilantro, lemons, and sherry or olive oil.