Soak the soy curls in 2 cups of broth and 1 Tbsp browning sauce and set aside while preparing the other ingredients.
Add the soy curls and liquid to the Instant Pot and turn on saute to heat up.
Add the potatoes, carrots, onion, and 2 cups of vegan beef broth.
Add 3 Tbsp vegan butter, 1 Tbsp vegan Worcestershire sauce, 1 tsp minced garlic, and 1 tsp black pepper.
Set the Instant Pot on high pressure for 10 minutes.
When the 10-minute pressure cycle is complete, release the pressure.
Mix 2 Tbsp cornstarch with 2 Tbsp water until combined and add to the stew.
Stir until thickened.
Add 1/2 cup of frozen peas. (Or, if you're like my family, add frozen peas as desired to individual bowls since not everyone wants them. 😄)