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Turn the Instant pot on to sauté and brown the roast on all sides. I usually use strong tongs to do this. I pour just enough water to cover the bottom slightly so it doesn’t burn. You can cut the roast into sections if you prefer to maneuver it a bit easier.
Pour all the packets on top of the roast. You can smooth them out over the roast if you like.
Add the beef broth around the sides and then the middle.
Pressure cook for 90 minutes with a 15 minute NPR (natural pressure release).
Remove the roast to a plate.
Press the sauté button. Make a slurry of the cornstarch and water to thicken the gravy. Add it to the pot and stir until it thickens.
With two forks or shredding claws, begin to shred the beef roast.
Serve the roast over potatoes or rice and drizzle the gravy over the top. Enjoy!