Beef & Red Wine Stew – Pressure Cooker

Beef stock
3 tablespoons tomato paste (2.5 ounces; 75g)
1 tablespoon (15ml) soy sauce
1 tablespoon/15ml Asian fish sauce
1 tablespoon (15ml) Worcestershire sauce
2 tablespoons (30ml) vegetable oil
3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
10 ounces (280g) white button mushrooms, quartered
4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces
8 ounces (225g) frozen or fresh pearl onions (thawed if frozen, peeled if fresh)
1 large yellow onion (10 ounces; 275g), unpeeled, split in half
3 medium cloves garlic, unpeeled
Red wine (8 ounces; 235ml)
2 tablespoons flour (about 3/4 ounce; 20g)
2 bay leaves
4 sprigs thyme
1 pound (450g) Yukon Gold potatoes, peeled and cubed
4 ounces (100g) frozen peas