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Start by mixing salt, pepper, paprika and thyme in a small bowl. Season the beef on all sides. Cut into 4 large chunks. Prepare carrots and potatoes, by cutting them into large chunks. Dice onion and slice mushrooms. Peel garlic cloves.
Press "saute" setting on your Instant Pot. Wait 2 minutes, then add olive oil. Place meat in the Instant Pot. Let it sear on each side for 2 to 3 minutes. Remove onto a plate.
Add butter to Instant Pot. Add whole garlic cloves, diced onion and sliced mushrooms. Stir, trying to scrape the bits from searing the meat from the bottom of the pot. Saute veggies until the onions are almost translucent.
Add beef stock, water, vinegar, Worcestershire sauce. Place meat back in the IP, in the liquid.
Arrange carrots and potatoes on top of the meat. Close the lid, set the valve to "sealing" position. Make sure the IP is set to cook on HIGH pressure. Press "manual" setting, set timer to 44 minutes (see note below for cooking times). The IP will take 12 to 14 minutes to come to pressure. Once the timer is done, press "cancel/off" button and do not touch the valve. Let the IP release the pressure naturally. If you quickly release it, the meat will be tough.
Carefully open the lid away from your face. Remove vegetables and meat onto a plate. Press "soup" or "saute" setting, mix cornstarch and water and add to liquids in the IP. Simmer until it thickens. Shredd the meat and serve with vegetables and a generous serving of the sauce.