Season the beef generously with salt and pepper.

Select the Sauté function on your pressure cooker, then add the vegetable oil and butter.

Once the butter has melted and the mixture is shimmering, brown the meat in batches for about 5 minutes each, avoiding overcrowding.

Transfer browned meat to a plate and set aside.

Add the diced onion to the pot and sauté for about 3 minutes until softened.

Pour in the beef broth to deglaze the pot, scraping up any browned bits at the bottom.

Stir in the crushed tomatoes, dried parsley, bay leaves, and browned beef with any collected juices.

Lock the lid in place, select High Pressure, and cook for 10 minutes.

Allow the pressure to release naturally for 5 minutes, then perform a quick pressure release.

Remove the lid and stir in the quartered potatoes, carrots, and celery.

Replace the lid and set the cooker back to High Pressure for an additional 2 minutes.

Allow the pressure to release naturally for another 5 minutes, then perform a quick release and discard the bay leaves.

Whisk together the flour and cold water in a small bowl until smooth.

Gradually add 1 cup of hot broth to the flour mixture while stirring to avoid lumps.

Pour the slurry back into the pressure cooker and select Sauté to bring to a boil, stirring constantly until thickened.

Stir in the frozen corn and peas, and adjust seasoning with additional salt and pepper to taste.