Brown Chuck Roast: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (~8 mins).Pat dry chuck roast with paper towel. Then, season one side of chuck roast with salt and ground black pepper.Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot.Place seasoned side of chuck roast in Instant Pot, then season the other side of chuck roast with more kosher salt and ground black pepper.Let chuck roast brown for 8 minutes per side.

Optional - Sauté Mushrooms: Add 1 to 2 tbsp (14g - 28g) unsalted butter in Instant Pot. Add in sliced cremini mushrooms. Stir to evenly coat the mushrooms with butter.Mushrooms will begin to release their moisture. Let the moisture evaporate, then stir occasionally until the mushrooms are slightly crisped and browned.Amy + Jacky's Notes: This optional flavor-enhancing step will take roughly 7 to 12 minutes. It’ll greatly enhance the gravy’s flavors!

Sauté Onions & Garlic: Add in sliced onions, then saute for 3 minutes until softened. Add in minced garlic, herbs de provence, and 2 bay leaves, then saute for another minute.

Deglaze Instant Pot: Pour in 2 tbsp (30ml) red wine (Cabernet Sauvignon) or balsamic vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast: Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Place browned chuck roast in Instant Pot. Don’t forget to add in all the meat juice! Make sure the chuck roast is at least partially submerged in the cooking liquid.*Note: If you haven't add the mushrooms in Instant Pot, add them now.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 50 minutes, then natural release for 10, Remove pot roast and cut into small chunks; it should almost shred and fall apart easily.

While pot roast is cooking, submerge carrots and potatoes in a pot on the stovetop and bring to boil. After 7 minutes check for done-ness; they should stab easily with a fork.

Make Gravy & Serve: Taste the sauce in the pot roast, then adjust the seasoning if necessary.Mix 2 tbsp (18g) cornstarch with 3 tbsp (45ml) cold water, then mix it into the sauce one third at a time until desired thickness.