Turn your pressure cooker to saute and add in your beef tips and stir them around get them a nice crust. When the meat is all seared remove from the pressure cooker.

Now add in your beef broth and use a wooden spoon to stir it around to remove any stuck on food on the bottom of your pot. This is a must to help prevent the burn notice.

To the Instant Pot pot, add the seared meat, vegetables (all but peas), wine (if using), Worcestershire sauce, thyme, and bay leaf.

Stir to combine. Place lid on that is sealed. Cook on manual or “pressure cook” for 15 minutes. Allow pressure to release naturally for 5 minutes before quick release

Return the electric pressure cooker to the saute function. Add the peas.

Carefully remove about 1 cup of the liquid from the pot and mix it with the cornstarch. Pour the slurry back into the pot.

Cook for about 5 minutes, stirring occasionally, or until the sauce begins to thicken.

Preheat the oven to 400 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray. Carefully transfer the beef stew to the baking dish.

Now you want to cover the beef stew with puff pastry, cutting the pastry if needed to fit. The puff pastry will shrink slightly as it cooks so do not fret if the pastry does not fit perfectly.

With your egg wash, brush the puff pastry with a pastry brush.

Bake the pot pie for 30 to 35 minutes or until golden brown.

Let the pot pie to rest for 5 to 10 minutes before serving for the sauce to thicken.