Press the saute function on your instant pot and add some oil.
Season the beef on both sides with salt and pepper.
Lightly coat the beef with all purpose flour.
Place the beef in the instant pot and cook for 3-4 minutes on each side.
Remove the beef from the pot and set aside.
Add the shallots, minced garlic, red crushed pepper, and saute for 30 seconds.
Stir in the tomato paste.
Add the wine and reduce by half.
Place the beef back in the pot along with the carrots, potatoes, garlic cloves, rosemary, and chicken stock.
Close the lid, seal the valve, and press the meat stew function.
Release the steam before opening the lid.
To make the cornstarch slurry combine the water and cornstarch.
Stir in the cornstarch slurry and press the saute function.
Cook for an additional 10-15 minutes uncovered.
Season with salt and pepper.
Add the green peas, garnish with parsley, and enjoy!