Turn your Instant Pot onto saute mode and add olive oil. Heat until hot, and then add in the chuck roast.

Brown on each side, and then turn the saute mode off. Remove the roast from the Instant Pot and add in ½ cup of water and scrape the bottom of the pot.

Put the roast back in the Instant Pot and then add in onions, garlic and seasonings.

Next pour the beef broth over the meat. 

Place the lid on the pressure cooker and turn the pressure valve to sealed. Set manual high-pressure time for 100 minutes, doing a natural pressure release for 20 minutes before letting the remaining pressure out.  

Remove the beef from the Instant Pot and run the liquid in the pot through a strainer before returning it to the pot.  

Add potatoes, mushrooms and carrots to the pot. Put the lid on the Instant Pot and set for a manual high-pressure time of 6 minutes, allowing for a quick release after the cooking time. Remove vegetables from pot. 

If desired, you can make a gravy out of the liquid by turning on the saute mode and then mixing a couple tablespoons of cornstarch with ⅓ cup of water and then stirring it into the liquid until it thickens.