Set your Instant Pot to the sauté setting. Add the olive oil, beef, salt and pepper to the pot. Sear each side of the beef, then remove and set aside.
Add in the onion and sauté for about 2 minutes, then add in the garlic and continue sautéing for another 20 seconds. Add in the white wine to deglaze the pot and scrape up the brown bits of flavor.
Add in the beef bone broth, tomatoes and herbs. Then add the beef back in and lock the lid in place, set the valve to sealing. Turn the pressure cook/manual setting to high pressure for 30 minutes, then quick release the steam and carefully remove the lid (away from you).
Turn the setting to sauté and add in the green beans, carrots, celery and mushrooms and continue cooking with the lid ajar, for 12-15 minutes or until the carrots are fork tender.
The juices reduce nicely when you cook the veggies, and give you the consistency somewhere between a broth and a gravy. If you’d like more of a gravy or sauce, you can add ¼-1/2 teaspoon of Xanthan Gum and mix while the sauce is still cooking.