• Cut beef into 2-inch cubes. 
• Place the meat on a plate, sprinkle evenly with spices, and set aside.
• Turn the Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
• Thinly slice the onions and add to the melted butter.  
• Saute for 4-5 minutes until tender and slightly browned. Add the garlic during the last 1-2 minutes.
• Deglaze the pan with the red wine, if using.
• Add the 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 to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes, making sure the valve is set to seal.
• While the roast is cooking, chop the carrots into 1-inch pieces.
• When the roast is finished, release the pressure by pushing the "cancel" button and then carefully turning the valve to "venting" until the pressure is released. 
• When pressure releases, remove lid and quickly add the 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.

Optional Gravy:

• 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 rests.
•  When cooking is finished, you can also whisk in ½ cup sour cream if desired for a creamy gravy.
• Serve immediately.