Season stew meat with salt and pepper. Set instant pot to sauté, spray pot with non-stick spray. Add 1 tablespoon of olive oil and half of the stew meat to instant pot.

Let meat sear for about 3 minutes before flipping. Transfer seared meat to a plate. Add remaining oil to pot and repeat with remaining meat. Once seared remove and set aside.

Add the onion to the instant pot and sauté for 3-4 minutes, until translucent. Add garlic and sauté for 1 minute. To deglaze the pot, add broth and stir until all of the onion and garlic are not sticking to the bottom of the pot. (This will help you to not get the burn warning.)

Stir in the Italian seasoning, thyme, tomato paste, bouillon and Worcestershire sauce. Next add carrots, potatoes and meat, stirring until combined.

Place the lid on instant pot and cook on manual, high pressure for 35 minutes. Allow pressure to release naturally for at least 15 minutes and the carefully vent to release any remaining pressure.

Time to make a slurry. Using a ladle, scoop out 1 cup of the broth into a small bowl. Add the beef gravy packets and whisk until blended. Pour the gravy mixture back into to instant pot and gently stir until broth begins to thicken. Add the peas and stir until blended.

Serve warm with a hot fresh buttered roll to soak up all that rich gravy!