Step 1

Sear the beef: Turn your Instant Pot to the sauté setting and heat the oil. Add the beef and cook until it's seared on both sides. This should take about 2-3 minutes per side. Once done, remove the beef and set it aside.

Step 2

Sauté the vegetables: Add a tablespoon of olive oil to the pot. Then, add chopped onions and chopped garlic. Sauté these ingredients until they turn golden brown.

Step 3

Prepare the broth: Add water, beef bouillon, salt, freshly cracked black pepper, tomato paste, Mrs. Dash seasoning, steak seasoning, and bay leaves to the pot. Bring this mixture to a boil. As it heats, scrape the bottom of the instant pot with a wooden spatula to lift all the browned bits.

Step 4

Return the beef and add vegetables: Place the seared beef back into the pot. Add well-rinsed baby potatoes and carrots.

Step 5

Seal and cook: Secure the lid on the pot and turn it to the LOCK position. Select the pressure cook function and set it to high pressure for 45 minutes.

Step 6

Release pressure and shred the beef: Once the cooking time is up, release the pressure from the pot. Shred the beef into your desired size pieces.

Step 7

Serve: Sprinkle the dish with some fresh dill or chopped parsley and serve. Enjoy your delicious Instant Pot chuck roast!