If using a pressure cooker with a sauté function, set the function on now to heat. Otherwise, heat a large, low sided pot to heat over medium high heat.
Season the meat generously with salt on both sides. Add oil to the pot and sear meat for about 5 minutes on each side or until a golden crust forms. Remove from pot and set aside.
Add the celery, onions and carrots to the pot. Sauté for 5 minutes to soften. Add the garlic and sauté for 30 seconds. Push the vegetables aside to create a hot spot and add the tomato paste there. Cook for 30 seconds, then stir everything together.
Add the wine and simmer rapidly until reduced by about half, about 1-2 minutes. Add the spices, bay leaf and the herbs (tie the herbs together with kitchen twine to make removal easier).
Put meat back into pot, along with any juices. Add enough beef stock to cover everything at least half way up. Add the soy sauce and season everything with salt and pepper, to taste.
Place the lid on and set function to Medium/Pressure Cook for 45 minutes. After the timer goes off, release the steam and carefully open the lid. Remove the meat, bay leaf and tied herbs.
Set the cooker's function back to sauté and simmer it rapidly for about 10-15 minutes to reduce it so it's slightly thickened. At this point, the sauce can be strained through a sieve or blend the sauce to incorporate all the cooked vegetables. Doing this will thicken it a bit more. Re-season if needed.
The meat can be shredded or it will naturally fall apart into smaller chunks. Place the meat back into the sauce to warm. Serve immediately.