When hot, add the oil and then add half the roast pieces to the inner pot.
Sear the outside and remove from the pot.
Add the other half and repeat.
Pour in the wine and scrape up any browned bits.
Press cancel.
Add the browned beef pieces back to the pot.
Pour in the beef broth.
Add the marinara on top of the beef.
Layer the garlic, Italian seasoning, and tomato paste on top. Do not stir.
lose and lock the lid. Press manual high pressure and adjust the cooking time to 45 minutes. Make sure that the pressure release valve is set to sealing.
When the cooking time has finished, let the pressure release naturally.
Open the lid and give everything a good stir.
Season to taste with salt and pepper.
Notes
Olive oil: Olive oil works well for searing meat in the Instant Pot.
Chuck roast: Chuck roast works well in this recipe because the fat in the meat helps to make it tender as it cooks.
Dry red wine: The red wine adds flavor to the sauce.
Beef broth: I like to use reduced-sodium beef broth.
Marinara: Choose a good-quality sauce that you like the flavor of.
Garlic: You can add more garlic for a stronger, more garlic-forward sauce.