Heat up your Instant pot by pressing Sauté button and click the adjust button to go to Sauté More function.Wait until the indicator says “hot”.
Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add olive oil into the pot. Ensure to coat the oil over whole bottom of the pot.
Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 – 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
While the chuck steak is browning in pressure cooker, mix 1 tablespoon Worcestershire sauce, 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 3 tablespoons tomato paste with 1 1/2 cup chicken stock.
Add sliced mushrooms into the Instant Pot. Sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Taste and season with kosher salt and freshly ground black pepper if necessary. Remove and set aside.
Add olive oil into Instant Pot if necessary. Add thinly sliced small onions and sauté until softened and slightly browned. Add minced garlic cloves and stir for roughly 30 seconds until fragrant.
Add all celery chunks, carrots chunks and sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.
Pour in 1/4 cup sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
Add 2 bay leaves, dried thyme, quartered potatoes, and chicken stock mixture in the pot. Mix well. Close lid and pressure cook on Manual at High Pressure for 4 minutes, When time is up, Quick Release. Open the lid.
While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board.
Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon flour in mixing bowl and mix well with the stew meat.
Remove half of the carrots, celery, potatoes from pressure cooker and set aside. Place beef stew meat and all its juice in the pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point.
Close lid and pressure cook on Manual at High Pressure for 32 minutes. When time is up, turn off the Instant Pot and Quick Release any remaining pressure.
On medium heat by pressing the Sauté button, breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew.
Add frozen peas, sautéed mushrooms, and the set aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.
Serve with mashed potatoes, pasta or your favorite starch. Enjoy!