Step 5

You can avoid getting a burn notice by scraping any brown particles from the bottom of the pot with a wooden spoon before adding them to your Instant Pot. Then, add the broth followed by vinegar, tomato paste, and Worcestershire sauce, and mix everything together with a spoon.

Step 6

Return the cooked meat to the pot. Turn on the valve to seal the lid, then select pressure or Manual. The cooking will take 65 minutes if done under pressure).

Step 7

When the cooking time is done, turn off the Instant Pot and let the pressure naturally come down for about 10-15 minutes. Then turn the valve to vent and open the lid.

Step 8

Remove the roast from the pan, cover it with foil, and let it rest for 10 minutes. When you put the lid back on, make sure the valve is closed and choose Manual or Pressure Cooking. Then add the potatoes and carrots and turn the valve back on and cook for 3 minutes. During this time, shred the beef and keep it warm.

Step 9

When the cooking time is done, let the pressure naturally come out for about 5 minutes before moving the valve to vent, slowly releasing the rest of the pressure, and opening the lid.

Step 10

Remove the potatoes and carrots from the Instant Pot and put them on a platter next to the beef.

Step 11

 You can skip this step but it adds some brightness and contrast to the beef’s savory taste. Then, mix corn starch with water. Add it to the gravy.

Step 12

Turn the Instant Pot on saute mode and cook, stirring often, until the gravy has become thick, then serve the dish immediately and enjoy it warm.