Thanks for bringing this issue to my attention. I have a field for “inactive cooking time” in my recipe card, where I use it to fill out time such as adding / release pressure for IP. But I just realized that the recipe card does not show this information on my blog.
I have updated the recipe card to at least show the proper 40 mins IP cooking time. I cannot see an option to show the field “inactive cooking time” and I will look into it.
So sorry about the confusion!

If you have another type of alcohol such as Japanese sake or beer, that would be the best replacement. If you don’t have it or prefer not to use any alcohol at all, I would just skip it.

This recipe can be made in the instant pot, but the water ration will be different (I would try with 1/2 cup of water), since you will use shorter cooking time and the liquid doesn’t reduce much in the IP. I will also add the carrot and potato later, after the high pressure cooking, to prevent from overcooking. When you cook the potato and carrot, you can also use the opportunity to reduce the liquid, so the broth will thicken a bit more.
For an intant pot recipe, perhaps you’d like to try out this one: https://omnivorescookbook.com/instant-pot-braised-beef/
This one is great as well: https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/

Made the recipe and came out great. Short on sauce though. How much sauce should be left over at end of the cooking process?

It’s an ingredient I like to use a lot (usually pour a bit more when deglazing the pan etc). But if you think the taste is too strong, you can reduce it to 2 tablespoons next time.