Season beef with salt (I use 2 to 3 teaspoons). Then, let it rest at room temperature for 1 hour.

Meanwhile, stir the onion powder, garlic powder, and black pepper together.

Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick, long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.

Pat the beef dry the beef with paper towels, then rub all over with the spice mixture.

Heat the oil in your Instant Pot with the Sauté setting on high heat. Brown the beef on all sides, about 4 minutes per side. Remove beef to a plate.

Add the onion, carrots, celery, and garlic cloves to the pot. Cook until softened and lightly browned in spots, about 6 minutes. Remove to a plate.

Add the beef broth, bouillon, and cider vinegar, and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. (This adds flavor and prevents an error from the Instant Pot while cooking at pressure).

Turn the Sauté function off. Return the beef and vegetables to the pot. Add rosemary, thyme, bay leaf, and potatoes (optional). It’s okay if the liquid does not cover all of the beef and vegetables.

Cook at High Pressure for 60 minutes (adjust time for your meat’s weight, assuming 20 minutes for every pound).

Let the pressure naturally release for 10 minutes, then quick-release the rest (be careful to keep your hands and face away from the venting steam).

Remove the beef and shred it to your desired size on a cutting board. Then serve with the potatoes (whole or mashed). I find the carrots and celery too soft, but you can serve them if you’d like.

Remove vegetables and herbs from the cooking liquid. Turn the Instant Pot to Sauté (high heat). Boil until the liquid reduces by about a quarter.

Whisk the cornstarch and ¼ cup of water in a small bowl. Slowly whisk this into the reduced liquid, simmering until thickened.

Turn off the heat. Season to taste with salt, pepper, or other spices. If desired, add a splash of cream for extra richness.