Pick a 3-lb boneless beef chuck roast — fat and connective tissue make it shreddable under pressure. Pat dry, season all sides with kosher salt and black pepper. If large, cut into 3–4 equal pieces for even browning. Dice one large onion, mince several garlic cloves. Measure at least 1 cup beef broth (minimum for safe pressure). Optional: Worcestershire sauce, dried oregano, cumin, or red wine. Stage everything before starting — the sauté step moves fast.

Set Instant Pot to SAUTÉ on medium-high. Add oil, heat 1 minute. Sear beef in batches, 3–5 minutes per side, until deep brown crust forms. Remove to plate. Add diced onion, cook 2 minutes. Add garlic and dried spices, stir 1 minute. Turn off SAUTÉ. Pour in beef broth and scrape all browned bits from the bottom. Return beef and juices to pot. Seal lid; set valve to SEALING. Select PRESSURE COOK or MANUAL on HIGH. Cook 60 minutes for a 3-lb roast cut into pieces; 75–90 minutes for a whole or 4-lb roast. Allow 10–15 minutes for pot to reach full pressure before timer starts. When cycle ends, natural release for at least 10 minutes — do not disturb the pot. Then carefully turn valve to VENTING to release remaining steam. Never open lid while pressure remains. When float valve drops, it is safe to open.

Remove beef from the pot and press with a fork — it should pull apart easily. Target internal temp is 91°C. If still firm, reseal and pressure cook on HIGH for 10–15 more minutes. Rest meat 5–10 minutes before shredding. Skim fat from cooking liquid. For thicker gravy, simmer on SAUTÉ for 8–10 minutes to reduce by half, or whisk in a slurry (1 tbsp cornstarch + 2 tbsp cold water). Serve over mashed potatoes, rice, or with crusty bread and spoon gravy over the top. Don't skip the natural pressure release — it keeps the meat tender.