In instantpot on saute, heat a couple tbsp olive oil.
Meanwhile mix dry seasonings and flour in a baggie.
Add meat and coat well.
Start browning meat once oil is hot, don't overcrowd - do in a couple batches, removing to a plate as it browns...do not cook through.
Once all meat is browned add 2 tbsp butter, then add onion, cooking a few minutes then add garlic toss a few seconds.
Now, add broth, scraping all brown bits from bottom of pot. Add french onion soup, boullion and Worcestershire sauce. Stirring well. Add meat back to pot.
Place lid on pot and seal.
Place on highest pressure setting, cook 25 minutes. Let pressure release naturally for 15 min, then release remaining pressure.