Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the stew meat and brown for about 3-5 minutes on each side. 
2. Add in the onions and saute for about 4 minutes, until soft and translucent. 
3. Pour in the water and scrape the bottom of the pot so that nothing is sticking. Pour in the soy sauce, Worcestershire sauce, garlic powder and pepper. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting and remove the lid. 
5. Turn Instant Pot to saute setting. Whisk in the gravy mix. Make a cornstarch slurry by stirring together 2-3 Tbsp of cornstarch with 3 Tbsp of cold water until smooth. Stir the mixture into the pot. Once gravy has thickened turn off Instant Pot.
6. Serve the beef and gravy over egg noodles or mashed potatoes. 

Slow Cooker Instructions:

1. In a large skillet heat oil over medium high heat. Add in the stew meat and brown for about 3-5 minutes on each side. 
2. Add in the onions and saute for about 4 minutes, until soft and translucent. Transfer mixture into the slow cooker.
3. Pour in the water, soy sauce, Worcestershire sauce, garlic powder, pepper and gravy mix. 
4. Cover and cook on low for 6-8 hours, or until beef is fork tender. 
5. Make a cornstarch slurry by stirring together 2-3 Tbsp of cornstarch with 3 Tbsp of cold water until smooth. Stir the mixture into the crockpot. Cook without the lid for 20 minutes, or until gravy has thickened.
6. Serve the beef and gravy over egg noodles or mashed potatoes.