Set Instant Pot to sauté. Once hot, add olive oil. Add meat and season with pepper and Italian seasoning.
Cook meat until browned. Remove and set aside.
Add broth and scrape up any brown bits.
Add Worcestershire sauce, onion, garlic, carrots, celery, potato, parsnip and tomato paste.
Add in beef and bay leaves.
Top Instant Pot with lid and set to seal. Cook manual for 35 minutes. Let it naturally release for 10 minutes and then quick release.
Add in green peas and stir.
Mix cornstarch and water into a slurry.
Set Instant Pot to sauté and pour in the cornstarch slurry. Stir mixture until thickened.
