In a large skillet, heat olive oil over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to a large bowl.
In the same skillet, add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
In a large freezer-safe bag or container, combine browned beef, cooked onion and garlic, carrots, potatoes, celery, frozen peas, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, salt, and black pepper.
Seal the bag or container tightly, removing as much air as possible, and freeze for up to 3 months.
When ready to cook, thaw the freezer meal overnight in the refrigerator.
Set the Instant Pot to ‘Sauté’ mode and heat for 2 minutes.
Add the entire thawed contents to the Instant Pot.
Close the lid, set the valve to sealing, and cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 35 minutes.
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
Remove bay leaves from the stew.
In a small bowl, whisk together all-purpose flour and cold water until smooth to make a slurry.
Set Instant Pot to ‘Sauté’ mode and stir in the slurry. Cook for 3-5 minutes until the stew thickens.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.