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Turn the Instant Pot to Sauté Mode on High. Meanwhile, take a few paper towels and pat both sides of the meat dry. Season the meat on both sides with salt and pepper.
Add the oil to the inner pot, then carefully set the meat in the inner pot. Allow the meat to brown on each side for about 3-4 minutes, then set it aside on a plate.
Keeping the Instant Pot set to Sauté mode, add the carrots, onion, celery, and garlic. Saute the vegetables for 4-5 minutes, just until softened slightly.
Add the wine. Use a wooden spoon to scrape all the brown bits from the bottom of the pot.
Stir in the tomatoes, stock, herbs, and seasonings.
Return the browned meat to the Instant Pot. Note: The meat does not need to be completely covered by liquid. The pieces of meat can overlap, if necessary.
Close the lid and turn to High Pressure for 45 minutes. Allow for a NPR (natural pressure release), which means simply waiting for the pressure to naturally dissipate over time. It usually takes 15-20 minutes.
Carefully open the lid and remove the meat and rich broth for serving!
Optional: Osso Buco is traditionally served with a bit of gremolata on top. Make a simple gremolata by combining 1 tablespoon lemon zest, 2 tablespoons minced parsley, 1 clove minced garlic, and 1 teaspoon oil together. Sprinkle each bowl with a bit of gremolata.