Cut steak into small bite size pieces, the smaller the more tender they will be.
Add olive oil to pot and set to saute. Put beef into pot and sear outsides, then take out and put into a bowl if you do not have a non stick pot so you can deglaze your pot with your 1/3 c broth (with non stick pots this isn't necessary).
Pour 1/3 c broth into pot if you didn't already in last step. Put beef back into pot if you removed it with onions on top, followed by halved mushrooms and worcestershire sauce.
Close lid and steam valve and set to high pressure for 15 minutes. Allow to naturally release steam for 5 minutes when done, then release rest of steam.
Lift lid and set to saute again. In a bowl whisk together remaining 1/3 c broth and packet of dry gravy mix until smooth.
When contents are bubbling add this gravy into your pot and allow to bubble for 1-2 minutes stirring intermittently so it thickens. Turn pot off.