Whisk together the beef broth, pepperoncini juice, dried chives, dried onion flakes, garlic powder, onion powder, crushed red pepper flakes, dried dill, black pepper, soy sauce, and Worcestershire sauce in a bowl. Set aside for now.
Turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and beef and cook until browned, about 3 to 5 minutes per side, flipping once. (Note that you may need to cook the beef in batches so the pot isn’t overcrowded.)
Pour the beef broth mixture on top, and place the butter on top of the seared beef. Turn the pot on Manual, High Pressure for 60 minutes and then let the pressure naturally release for 20 minutes before doing a quick release. Use thongs to transfer the beef to a platter and cover with foil to keep warm.
Strain the liquid into a medium saucepan and whisk in the beef gelatin. Bring to a boil on the stovetop, and cook until it’s thickened slightly into gravy, about 20 minutes, whisking occasionally.
Serve the beef garnished with the pepperoncini slices, along with the gravy.