Heat oil in a medium hot 10in skillet and sauté the fresh mushrooms until browned. Deglaze with a dash of fish sauce, and sauté until any liquid has been absorbed. Transfer to a plate covered in a paper towel, and pat off excess oil. Set aside.

Put the dried mushrooms in a measuring cup with 1 cup of water and microwave on high for 2 minutes. Remove from the microwave, stir and allow to cool. Once cooled, pour the liquid through a strainer and reserve. Roughly chop the reconstituted mushrooms.

Put the flour in a medium metal bowl. Season heavily with salt and pepper. Add the cubed meat and toss to coat.

Put the Instant Pot on sauté, add oil and bring up to temperature. Brown the meat in two batches, removing with a slotted spoon and setting aside. You should get a thick fond to develop in the pan.

Add the onions with a little more oil and cook until translucent, approx 5 minutes. Add the garlic and cook for a further 1 minute. Deglaze with the beef broth, scraping all the fond from the base of the pan.

Add the reserved mushroom liquid, the Worcestershire sauce and the Guinness. Stir in the Dijon mustard, rosemary and thyme and add bay leaves.

Add the vegetables and meat to the Instant Pot, along with any juices. Stir to distribute evenly.

Seal the Instant Pot and set to Pressure Cook for 30 minutes with Quick Release.

Once the pressure has been released, taste the broth and adjust with salt, pepper and Worcestershire to your taste. If required, add a thickening agent at this point. I use approximately ¼ tsp Xanthan Gum, but cornstarch or gelatin would also work well.