Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and black pepper.

Place flour into a shallow bowl. Dredge steak in flour, shaking off excess.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil in the pot. Working in batches, cook steak in hot oil until browned, about 2 minutes per side. Transfer browned steak to a warm plate and set aside.

Add remaining 1 tablespoon avocado oil to the pot. Cook and stir bell pepper, onion, carrot, and celery in hot oil until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine to deglaze the pot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into tomato mixture.

Close and lock the lid. Select manual pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Allow pressure to release naturally according to manufacturer's instructions, about 5 minutes. Carefully open the valve to release remaining pressure, about 5 minutes more. Unlock and remove the lid.