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Place the chuck roast pieces in the Instant Pot inner pot.
Sprinkle the steak seasoning and salt over the meat.
Pour in 1 and ¼ cups of the beef broth.
Add the garlic on top of the meat.
Place the sliced onions on top of the garlic.
Add the Better Than Beef Bouillon and the bay leaf.
Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 60 minutes.
When the cooking time has finished, let the pressure release naturally for 25 minutes.
Unlock and remove the lid.
Remove the meat and shred it.
Remove the bay leaf.
Mix together the remaining ¼ cup beef broth and 2 tablespoons cornstarch.
Press sauté.
Stir in the cornstarch mixture, and cook, stirring regularly, for about 2 minutes, or until thickened.
Serve the gravy over the shredded meat.