Trim excess fat off the beef. Cut into large chunks. Turn the Instant Pot to the sauté function and add oil. When hot, add beef and sear until browned.

Add onion, garlic, mushrooms, potatoes, tomato paste, red wine, broth, herbs, salt, and Worcestershire sauce. Cook on high pressure for 40 minutes.

After cooking, release pressure. Add carrots and celery. Return to pressure and cook for 10 minutes. Allow natural release for 15 minutes.

Remove beef and vegetables. Add cornstarch slurry to remaining liquid, switch to sauté, and cook until thickened.

Serve sliced beef with gravy spooned over, with salt, pepper, and bread if desired.