Cut beef into 2-inch cubes.

Place the meat on a plate, sprinkle evenly with spices, and set aside.

Turn the Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.

Thinly slice the onions and add to the melted butter.

Saute for 4-5 minutes until tender and slightly browned.

Deglaze the pan with the red wine, if using.

Add the roast pieces in a single layer on top of the onions.

Pour the broth over the roast.

Put the lid on the Instant pot, lock, and seal.

Press cancel to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes, making sure the valve is set to seal.

While the roast is cooking, chop the carrots into 1-inch pieces.

When the roast is finished, release the pressure by pushing the "cancel" button and then carefully turning the valve to "venting" until the pressure is released.

When pressure releases, remove lid and quickly add the chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.

When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.

To create a gravy for this roast, remove the meat and vegetables from the pressure cooker and set aside in a covered container.

Turn on the "Saute" setting, add the chopped mushrooms, extra wine, butter and thyme and let the liquid reduce for about ten minutes while meat rests.

When cooking is finished, you can also whisk in ½ cup sour cream if desired for a creamy gravy.

Serve immediately.