Set pressure cooker to the saute setting and add about 1 tablespoon of olive oil.Lay chuck roast out and season both sides with salt, pepper and garlic powder.Place chuck roast in the hot oil and sear both sides. Sear each side for about 3-4 minutes.Then remove the roast to a plate.
Add 1/2 cup of red cooking wine to Instant Pot and scrape any brown bits off the bottom of the pot. Make sure to get the bottom of the insert completely scraped clean.
Add your chuck roast back in. Next add red potatoes, carrots and 2 medium onions that are cut in quarters.
In a medium bowl, mix beef broth, Worcestershire sauce, dried Thyme and dried bay leaves. Pour it over everything in the Instant Pot.
Set your timer for 1 hour and 10 minutes.Once your time is up, do a quick release pressure. Remove all the potatoes, carrots and beef to a cutting board and shred the beef with two forks.
Add cornstarch to cold water. Set the Instant Pot to saute with all of the liquid still in the pot. Add the cornstarch water and bring to a boil. Stir for a few minutes until the gravy thickens.Pour over all your beef and veggies and enjoy!
You can use russet potatoes in place of the red potatoes, and whole carrots cut in chunks in place of the baby carrots.If you are using a frozen chuck roast, add about 20-30 minutes to your cooking time.