First, place the Instant Pot on the saute function. Once it is hot, add the olive oil and then add the roast. I like to sear all of the sides for a few minutes to help seal in the juices and to also give it that pretty coloring.
Next, pour in the beef broth and seasoning sauce along with the chopped onion. Place the pressure cooker on manual and set for 30 minutes.
After the first 30 minutes, do a quick release and then add the quartered potatoes and the carrots. Place on manual and then cook again for 15 minutes.
Once finished do another quick release and carefully remove the roast to a serving dish. Shred the roast. Take a large slotted spoon and remove the potatoes and carrots, and then save the flavored broth to serve over your dish.
Notes
Be sure to not overcook the meat. 45 minutes is the perfect amount of time.
Save any leftovers in an airtight container in the refrigerator for up to 3 days.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.