Season the chuck roast (or roasts) with sea salt and black pepper. Turn your Instant Pot to "Sauté" and add your oil or ghee. You will be sautéing without the lid on. Once hot (the indicator will say "hot"), carefully lower the seasoned whole beef roast on one side and let it sear. Brown for about 5-7 minutes per side, give or take. Once all sides are seared and brown. Remove from the instant pot and set aside in a large bowl.While the meat is browning in the pressure cooker, in a medium bowl mix together the broth, tomato paste, balsamic vinegar, coconut mains, fish sauce and Worcestershire sauce. Set aside.Once you have removed the meat, with the Instant Pot still set to Sauté, add in the white wine (or stock) and deglaze the bottom of the Instant Pot, stirring and getting all the brown bits up. Let the liquid evaporate a bit.Add more oil if necessary, and add the onions, celery and carrots. Sauté a few minutes, then add the garlic and mushrooms. Continue to sauté for about 6-8 minutes, until everything is slightly browned and softened.On a large cutting board, cut the seared chuck roast into 1.5 inch – 2 inch cubes on a large chopping board. Add the meat and all it's juices back in the large mixing bowl. Evenly sprinkle 2 tablespoons cassava flour or gluten-free AP flour into mixing bowl and mix well with the stew meat.Add the potatoes, the floured stew meat cubes and any juices and the sauce mixture to the Instant Pot. Add the bay leaves and dried thyme. Season with a little sea salt and black pepper.Give everything a good stir.Place the lid on the Instant Pot and make sure it is locked and the steam valve is closed. Set it to “Stew/Meat”. This should automatically be set for 35 minutes on high pressure (in the event you have to set yours manually)Once cooking is completed, your Instant Pot will automatically switch over to warm – leave it as is to release the pressure slowly, or if you'd like or quick release the pressure.Once the pressure has released, remove the lid and set the Instant Pot to "Sauté" again, medium, to bring the stew to a simmer to allow it to reduce down slightly and it will thicken. Cook as long as you'd like. 10-15 minutes should be more than enough. Mashing some of the carrots and potatoes with a spoon helps it to thicken.Add the frozen peas right near the end of simmering.The stew will also thicken up a bit as it cools down slightly.In a cast iron skillet, heat 1 teaspoon olive oil or ghee over a medium high heat. Once melted and the pan is hot, add the pearl onions and baby carrots. Cool for 5-8 minutes until browned and slightly tender but still with a bit of a bite.Serve the beef stew with a small serving of the fresh veggies and a little fresh thyme.