Step 1: Prepare the Instant Pot

Set the Instant Pot to the sauté function and add the olive oil. Pat the chuck roast dry with paper towels, then season generously with salt and pepper.

Step 2: Sear the Roast

Once the oil is hot, add the chuck roast. Sear on each side for 4–5 minutes until browned. This step locks in flavor. Remove the roast and set aside.

Step 3: Sauté Aromatics

Add the diced onion and minced garlic to the Instant Pot. Sauté for 2–3 minutes until fragrant and softened. Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Step 4: Deglaze the Pot

Pour in the beef broth, Worcestershire sauce, and soy sauce (if using). Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Step 5: Add the Roast and Seasonings

Return the seared roast to the Instant Pot. Add the thyme, rosemary, and bay leaves. Secure the lid and set the valve to “sealing.” Pressure cook on high for 60 minutes.

Step 6: Add the Vegetables

Once the timer is up, allow a 10-minute natural release, then manually release the remaining pressure. Open the lid, add the carrots and quartered potatoes, and cook on high pressure for an additional 10 minutes.

Step 7: Prepare the Mashed Potatoes

While the roast and vegetables cook, boil the mashed potato chunks in a separate pot of salted water until tender (about 15 minutes). Drain and mash with butter, cream, garlic powder, salt, and pepper.

Step 8: Thicken the Gravy (Optional)

Remove the roast and vegetables from the Instant Pot. Turn the sauté function back on and bring the liquid to a simmer. Mix the cornstarch and water into a slurry, then whisk it into the liquid to thicken.

Step 9: Serve

Slice the roast into portions and serve with the carrots, potatoes, and mashed potatoes. Drizzle with gravy, if desired, and garnish with fresh parsley.