Thoroughly season beef with salt, pepper, and Italian seasoning or Creole Seasoning.
Turn the Instant Pot on to “SAUTE” mode.
Add 1 tablespoon of oil and heat up until it is simmering.
Add beef and brown well, turning once, about 3-4 minutes per side or until beef browns up. Do not overcrowd the pan. Cook in batches, if necessary.
Take the beef out and set it aside.
Add 1 tablespoon of oil to the instant pot and add onions, ginger, garlic, thyme, smoked paprika, green onions, and bay leaves. Stir for about 2-3 minutes or until onions are translucent.
Add tomato paste and beef broth. Stir well thoroughly scraping the brown bits from the bottom of the pan. Make sure you remove every bit of stuck-on food so that you don’t receive a “burn” warning.
Throw in browned beef, potatoes, carrots, and beef bouillon into the instant pot and salt according to preference.
Close and seal the Instant Pot. Cook on "High Pressure" for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
Set Instant Pot to Sauté mode.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through.
Remove, garnish with parsley and serve with bread.