Chop the beef and make 1 1/2 to 2-inch cube size chunks if your chuck roast is not already chopped.

Get one tablespoon of olive oil and heat it in the Instant Pot by using saute mode. Pour half of the beef and make a single layer when the pot gets hot lightly. Drizzle up salt and pepper upon the meat.

On the first side, brown the beef and don’t move it; brown it until it is browned well or for 4 minutes. The browned beef should be quickly released from the pot. Turn around the beef chunks and brown the beef on another side for four minutes. Take out the beef and clean up the bowl.

Pour leftover one tablespoon olive oil into the pot. Now brown another side of beef, season the beef with pepper and salt, brown the beef for 4 minutes per side. Take out the browned beef into the bowl with the first half of the beef.

After that, pour the onions into the Instant Pot and saute the onions for 2-3 minutes, to the point onions become tender and soft. Mix garlic into the pot, tap the cancel button to turn down the heat, and cook; stir for about 30 seconds.

Deglaze the pot by adding 1 cup of the beef broth while the instant pot is still warm, and gently scrub off the browned bits stuck at the bottom of the pan. After that, add in leftover 2 cups of broth.

Add the Worcestershire sauce, thyme, tomato paste, Italian seasoning, and bay leaf. Stir it for some time to combine well. Keep the beef into the pot again; also add up any juices from the bowl. Drizzle up potato chunks and the carrots pieces on the top of the beef. Make sure you don’t stir it.

Turn the steam release valve after closing the instant pot lid into the sealing position. Use the manual cook setting button on the pot and set 35 minutes of cooking time on high pressure. It will take 10 to 15 minutes for the Instant Pot to reach suitable pressure; after that, cooking time will start to count down. Let the pot naturally release when cooking time runs out, and leave the instant pot alone for 10 minutes. Afterward, you can quickly remove the excess pressure, turn up the steam release valve to the venting position very gently and carefully; you can use the handle of the long spoon for this.

Take out the bay leaf after opening the instant pot lid.

Take a small-sized bowl and stir two tablespoons cornstarch and two tablespoons water together and thicken the stew. Add up this mixture to the Instant pot and use the saute mode. For some time, let your beef stew simmer, and stir it at regular intervals until stew becomes a little thick. As you stir the stew, make sure you don’t break the vegetables.