Place pork chunks into a large bowl, sprinkle with flour, salt, and black pepper. Toss to coat evenly.

Turn on the Instant Pot, select Saute and adjust to High, once Hot add the oil and once the oil is simmering, add the meat into one layer, work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once browned set aside.

Add onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the pot, using a wooden spoon scrape the bits that stuck to it.

Cancel Saute function.

Add back the meat and add tomato paste.

Add carrots, celery, potatoes, and frozen peas.

Pour the remaining beef broth on top.

Add bay leaves and season with salt and pepper.

Cover and lock the lid, point the valve to seal.

Select manual Pressure cook for 20 minutes on High. Followed by a 10 minutes Natural Pressure Release, after which release manually the remaining pressure.

Carefully remove the lid and taste and adjust for salt and pepper.

If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.

To add the cornstarch slurry, mix cornstarch and water in a small bowl until fully combined.

Select Saute on Medium, add the mixture to the pot, stir and simmer for 3-5 minutes or until thickened.

Cancel Saute function and turn off the Instant Pot.

Garnish with chopped parsley and serve.