Cut beef into 2-inch or smaller cubes. Place on a plate and sprinkle evenly with spices and set aside.
Turn Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
Thinly slice the onions and add. Saute for 4-5 minutes until tender and slightly browned. Deglaze the pan with the red wine, if using.
Add roast pieces in a single layer on top of the onions.
Pour the broth over the roast.
Put the lid on the Instant pot, lock and seal.
Press cancel or unplug the Instant Pot to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes.
When finished, carefully release the pressure by pushing the "cancel" button and then turning the lock to "venting" until the pressure is released. While the roast is cooking, chop the carrots into 1-inch pieces.
When pressure releases, remove lid and quickly add chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.
When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.
Let cool slightly and serve.
Optional: To create a gravy for this roast, remove the meat and vegetables from the pressure cooker and set aside in a covered container. Turn on the "Saute" setting, add the chopped mushrooms, extra wine, butter and thyme and let the liquid reduce for about ten minutes while meat cools. When cooking is finished, you can also whisk in 1/2 cup sour cream if desired for a creamy gravy.
You can also add 1 pound of chopped potatoes or sweet potatoes at the same cooking stage as the carrots, if desired. We prefer to serve this over white rice.
Recipe by Wellness Mama® at https://wellnessmama.com/77044/garlic-herb-pot-roast/