Cut the chuck roast into 5-6 equally sized pieces on a cutting board with a sharp knife.

Sprinkle the seasoning packet evenly over the meat and rub each piece well with the seasoning. Set the meat to the side.

Place the oil in the instant pot and set it for 10 minutes on the saute function.

Once the oil has heated, sear the meat in it on all sides, about 1-2 minutes per side.

Once the meat has been browned, it will not be cooked through, take it out and set it to the side on the board that you used to cut the meat.

Add the garlic to the hot oil and allow it to cook for about 1 minute or until fragrant before canceling the saute on the instant pot and immediately adding in the beef broth.

Stir the broth well and use a non-scratch spoon to get all the bits off the bottom of the pot.

Once the broth, garlic and seared pieces have been well mixed, add the meat pieces back into the pot and scrape any juices from the board into the instant pot.

Seal the instant pot with the lid and then set it to pressure cook on high for 40 minutes.

When the instant pot finishes the first cook, quick release the steam and open the instant pot.

Layer on the potatoes and then carrots on top of the meat. Do not stir.

Reseal the instant pot and start it on the high pressure setting for an additional 8 minutes.

Allow the instant pot to finish cooking the meat and vegetables and then quick vent the hot steam.

Remove the meat and vegetables from the instant pot, place on a large serving platter and shred the meat.

Cover the platter with aluminum foil to keep the food hot and then set the instant pot for 5 minutes on the saute function.

To make gravy, whisk together the cornstarch and cold water in a small bowl and then pour gradually into the hot broth, stirring continuously.

Allow the liquid to come to a boil, mixing frequently, and cook for 1 minute before turning off the instant pot completely.

Serve the meat, potatoes and carrots with your hot gravy and garnished with fresh parsley, optional.