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Set your Instant Pot to "Sauté" mode. Add olive oil. Once hot, season the roast with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.
In the same pot, add the sliced onions. Cook, stirring occasionally, until they are caramelized and golden brown (about 10-15 minutes). Add minced garlic and cook for another minute until fragrant.
Pour in the wine (or extra broth), scraping up any browned bits from the bottom of the pot. This adds depth to the flavor.
Return the seared roast to the pot. Add beef broth, thyme, Worcestershire sauce, and bay leaves. Secure the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high for 60 minutes.
Once the cooking time is up, allow for a natural pressure release for about 15 minutes, then carefully release any remaining pressure.
Remove the bay leaves and shred the roast with two forks. Serve hot, topped with shredded Gruyère cheese and fresh parsley, if desired.