Generously sprinkle salt and freshly ground black pepper over the chuck roast chunks.

Select the Sauté function on your pressure cooker. Add vegetable oil and butter to the pot. Once melted, brown the meat in batches, approximately 5 minutes per batch. Transfer the browned meat to a plate.

Add the diced frozen onion to the pot. Sauté for about 3 minutes until softened.

Pour in the reduced-sodium beef broth, scraping up any brown bits from the bottom.

Stir in the crushed tomatoes, dried parsley, and bay leaves. Return the browned beef with any juices back to the pot.

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

Allow the pressure to release naturally for 5 minutes before performing a quick release.

Add the quartered new potatoes, chopped carrots, and celery. Close the lid and cook on High Pressure for an additional 2 minutes.

Release pressure naturally for another 5 minutes before a quick release. Discard the bay leaves.

In a small bowl, whisk together the flour and cold water until smooth. Slowly add 1 cup of hot broth to the flour mixture, stirring continuously.

Add the slurry back into the pot. Select Sauté and bring the sauce to a boil, stirring until it thickens. Stir in the frozen corn and peas.