Turn on the electric pressure cooker setting to saute and heat until hot. Add the olive oil and begin browning the meat in small batches. Brown on all sides and then remove until all meat is seared. (Optional: In a hurry, you can skip this step but it does add a richer flavor to the finished beef pot pie.)
Add the beef broth to the electric pressure cooker and scrape the bottom with a wooden spoon to remove any cooked on pieces.
To the pot, add the meat, vegetables, wine (if using), Worcestershire sauce, thyme, and bay leaf. Stir to combine. Cover and cook on manual or “pressure cook” for 15 minutes. Allow pressure to release naturally for 5 minutes before quick release.
Return the electric pressure cooker to the saute function. Add the peas.
Carefully remove about 1 cup of the liquid from the pot and mix it with the cornstarch. Pour the slurry back into the pot. Cook for about 5 minutes, stirring occasionally, or until the sauce begins to thicken.
Preheat the oven to 400 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray. Carefully transfer the beef stew to the baking dish.
Cover the beef stew with puff pastry, cutting the pastry if needed to fit. Keep in mind that the puff pastry will shrink slightly as it cooks so do not fret if the pastry does not fit perfectly.
Brush the puff pastry with the egg wash (egg whisked with water).
Bake the pot pie for 30 to 35 minutes or until golden brown.
Allow the pot pie to rest for 5 to 10 minutes before serving for the sauce to thicken.