Pressure Cooker Chuck Roast with Veggies and Gravy

1. Combine soup and stew seasoning in a small bowl until a creamy paste formed.

2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close and lock the lid. Return cooker to High pressure according to manufacturer's instructions; set time for 15 minutes. Allow 10 to 15 minutes for pressure to build.

4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well blended and emulsified, about 1 minute.

5. Serve shredded roast on top of vegetables; pour gravy over top.

Cook's Notes:

You can substitute white button mushrooms for the Baby Bella if desired.

Skip the searing step if desired. Feel free to slice the roast instead of shredding it. Let it rest on a cutting board for 10 minutes before slicing.