Prepare the Beef
Pat the beef chuck dry with paper towels and cut into 1½-inch cubes. Season lightly with some of the salt and black pepper.

Brown the Beef
Set the Instant Pot to Sauté. Add the olive oil and brown the beef in batches, about 2–3 minutes per side. Transfer the browned beef to a plate while you finish the remaining batches.

Sauté the Onion and Garlic
Add the butter and diced onion to the pot. Cook for 2–3 minutes, until the onion begins to soften. Add the minced garlic and cook for about 30 seconds.

Deglaze the Pot
Pour in about ½ cup of the beef broth. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits and prevent a burn warning.

Build the Stew Base
Stir in the remaining beef broth, Worcestershire sauce, tomato paste, Better Than Bouillon, Kitchen Bouquet, salt, black pepper, garlic powder, onion powder, thyme, parsley, and rosemary.

Pressure Cook the Beef
Return the beef and any accumulated juices to the Instant Pot. Add the bay leaves. Lock the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. Allow a 10-minute natural release, then carefully release the remaining pressure.

Add the Vegetables
Open the lid and add the potatoes, carrots, and celery. Stir gently, keeping the vegetables in large pieces.

Pressure Cook the Vegetables
Replace the lid and cook on High Pressure for 4 minutes. When the cooking time ends, carefully perform a quick release so the vegetables don't become mushy.

Thicken the Stew
Remove the bay leaves. Set the Instant Pot back to Sauté. Mix the cornstarch and cold water until completely smooth, then slowly stir the slurry into the simmering stew. Cook for 2–3 minutes, stirring gently, until the broth thickens into a rich gravy.

Taste and Serve
Taste and adjust the salt and pepper if needed. Turn off the Instant Pot and let the stew rest for about 5 minutes before serving. Garnish with fresh chopped parsley.