Chop all your vegetables and meat and set aside
In a large ziplock bag, combine the flour, salt, black pepper, onion powder, 1 tsp Italian seasoning, and meat.
Shake to combine
Set the IP to SAUTE mode
Add olive oil
Add meat and brown on all sides
Remove meat from IP and add onions, and garlic and saute for 1-2 minutes
Mix in the vinaigrette and tomato paste until hot enough to deglaze the pot.
Add beef into the IP with the potatoes, carrots, Worcestershire sauce, 2 tsp Italian seasoning, bay leafs, and beef broth, stir to combine
Add in enough water to cover the vegetables
Cover the lid and set the vent to sealing
Set IP manually on to high pressure for 20 minutes
Once time is up, allow to naturally release for 15 minutes
Serve with fresh parsley