Add the meat to a gallon sized ziploc bag (or a bowl) and add the flour, salt and pepper and shake to coat.
Press the saute button on the Instant Pot and wait for it to read HOT, then add the olive oil to the pot.
Pour the meat in with the olive oil in the pot and brown the meat. Flip the meat several times but try not to stir too much.
Once the meat is brown remove it from the pot to a bowl with a slotted spoon and set aside.
Add the beef broth and onions to the pot while still on saute. There will be lots of brown bits stuck to the bottom of the pot so make sure to de-glaze it well by scraping the bottom as the onion cooks.
Add the garlic to the pot and continue to cook a couple more minutes until the onions are translucent.
When the onions are tender, press the cancel button and add the carrots, celery, and potatoes to the pot.
Pour the can of tomato sauce in.
Add the Worcestershire sauce and seasonings.
Return the meat to the pot and add the brown sugar. Stir everything together.
Top with bay leaves and secure the lid, ensuring the valve is set to sealing.
Press the meat/stew button or set to High Pressure for 35 minutes.
When the time is up, allow the pot to natural release. Remove the lid once the pin has dropped.
Remove the bay leaves and serve!