Steak and Potato Soup (Instant Pot)

Set the Instant Pot to Sauté and heat the olive oil. Season the beef with salt and pepper, then add it to the pot. Sear for 4-5 minutes until browned on all sides.
1 tablespoon olive oil
1 ½ pound beef steak
Add the onion, carrots, and celery directly to the pot with the beef. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften. Stir in the garlic, thyme and bay leaves, and cook for another 30 seconds until fragrant.
1 medium onion
2 medium carrots
3 celery stalks
4 garlic cloves
1 tablespoon fresh thyme
2-3 bay leaves
Pour in the red wine, Worcestershire sauce, and steak sauce. Stir well, scraping up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes to cook off the alcohol.
1 tablespoon Worcestershire sauce
⅓ cup dry red wine
2 tablespoons steak sauce
Add the potatoes, peas and beef stock. Lock the lid, set the valve to Sealing, and pressure cook on High for 15 minutes. Once the time is up, perform a Quick Release.
3 medium potatoes
1 cup frozen peas
6 cups beef stock
Set the pot back to Sauté. Whisk the cornstarch with a few tablespoons of cold water, then stir it into the soup. Simmer for 2-3 minutes until slightly thickened.
2 tablespoons cornstarch
Stir in the parsley, then taste and adjust seasoning as needed. Ladle into bowls and serve hot, with extra fresh parsley on top if you like.
A handful fresh parsley
Salt and freshly ground black pepper to taste