Set the instant pot to the sauté mode and add 1 tbsp oil. Toss the beef with salt and pepper and add to the pot once the oil is hot. Once the beef has browned remove from the pot. Add 1 tbsp oil to the pot, chop up the onion and celery, then sauté in the hot oil until the onion has become translucent.
While the beef then onions and celery are frying, chop the carrots, potatoes and press the garlic. Scrape the onions out, then deglaze the pot by pouring in 1/2 cup beef broth and scraping all of the blackened bits off the bottom with a wooden spoon. Shut off the Instant Pot.
Toss the seared beef with the onions, celery, rosemary, thyme and garlic, then dump back into the pot with the 1/2 cup juices. Without stirring, add the carrots, potatoes, diced tomatoes, red wine, then remaining beef stock.
Attach the lid securely then turn the steam valve to the sealed position. Using the Pressure Cook setting or Manual (depending on your model), cook for 25 minutes at high pressure. Allow the Instant Pot to naturally release for 15 minutes, then very carefully, quick release the remaining steam. Once all of the steam has been released it's safe to open the lid, stir the stew and serve!