Place the Instant Pot on the “sauté mode”  to preheat. While it is preheating, add the beef to a large bowl.

Add the Worcestershire sauce, seasoned salt, black pepper, garlic powder, and dried oregano into the bowl. Mix the seasoning into the meat until it is fully incorporated. 

Pour the olive oil into the Instant Pot, gently add the meat directly into the oil. Use a spoon to move the meat around, and sear it for 7 minutes. 

While the meat is searing, chop all of the vegetables. Add the vegetables directly into the pot, and sauté for another 5 minutes. 

Combine the water and the flour into a small bowl, and whisk until the flour is completely dissolved in the water. 

Pour the beef broth directly into the pot, followed by the flour slurry, the seasoned salt, garlic powder, black pepper, browning seasoning, and bay leaves. Stir it to combine. 

Place the lid on the pressure cooker and set it to “meat mode” for 45 minutes.

Spray a 9x13 baking dish with non-stick cooking spray. Gently ladle the pot pie filling into the dish. 

Preheat the oven to 450 degrees. Lay the puff pastry sheets directly over the dish in one single layer. It may touch the filling, and that is okay. Trim off any excess puff pastry. 

Bake in the preheated oven for 20 minutes. Keep an eye on the puff pastry so that it does not burn. 

Remove it from the oven after it is golden brown and puffed-up. Allow it to set for at least 5 minutes before serving.