Heat the butter in the Instant Pot on the saute setting. Place 1/4 cup of cornstarch in a plate. Season the meat with garlic powder, salt and pepper then dredge it in the cornstarch.
Brown the meat on each side. Remove to a plate.
Add the onions and mushrooms. Sauté for about 5 minutes. Add the garlic and cook for 1 minute more.
Pour in the wine and scrape up brown bits as the wine comes to a simmer. Simmer until the wine reduces by about half. Stir in the tomatoes, Worcestershire, salt, pepper and oregano. Return the meat to the cooker.
Pressure on high for 30 minutes. Let the pressure come down naturally for 10 minutes and release the remaining pressure.
Remove the meat to a serving dish. Set to saute and stir in the cream. Bring it up to a simmer, stirring occasionally. Simmer for a couple of minutes. Ladle the sauce over the steaks.
If you want a smooth sauce, use an immersion blender to blend up the tomatoes. If you want a thicker sauce, simmer and reduce until you like the looks of it.
I like to serve this over rice or noodles or mashed potatoes.