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In a large bowl, combine stew meat with flour, salt and pepper.
Heat vegetable oil in Instant Pot using Saute function adjusted to high and sear beef in batches.
Remove stew meat from Instant Pot and wine.
Let wine reduce by half.
Return beef to Instant Pot and add onions, garlic, carrots, celery, potatoes, tomato paste and beef stock.
Season with salt and pepper.
Add lid to Instant Pot, turn Pressure Release Valve to Sealing and set Instant Pot to High Pressure for 20 minutes using Manual mode.
Once 20 minutes countdown is completed, let Instant Pot Natural Pressure Release for about 10 minutes.
Then turn Pressure Release Valve to let any remaining pressure escape.
Carefully open lid, angling Instant Pot lid away from you as your twist it off to avoid the hot steam.
Stir in flat leaf parsley and additional salt and paper as needed.