Prepare your ingredients: slice 3 lbs. chuck roast beef into cubes, chop 1 large onion, peel and cut 1 lb. carrots, and mince 2 cloves garlic.
Set Instant Pot to saute mode. Heat 2 Tbsp. vegetable oil. While the pot heats, season cubed chuck roast beef with 1 tsp. sea salt.
Add ⅓ of the beef to the Instant Pot in a single layer and sear until browned on one side, about 3 minutes. Then flip to the opposite side and brown. Repeat in batches until all beef is browned.
Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with 1 tsp. dried thyme and ½ tsp. sea salt.
Stir in 15 oz. canned tomato sauce. Saute until the onion softens, about 5 minutes. Scrape the bottom of the pot to loosen up any browned bits and stir them in.
Pour in ½ cup red wine and bring to a simmer. Simmer for 1 minute. Then, add the beef back to the mixture along with any juices in the bowl. Stir well.
Add 1 cup beef broth and your carrots. Stir, then add the lid back to the pressure cooker and cook on high pressure for 15 minutes.
Once 15 minutes is up, allow the pressure to naturally release for 20 minutes.
Carefully remove the lid. Tilt it away from you to avoid hot steam. Whisk ¼ cup water and 1 Tbsp. cornstarch together to create a slurry, then stir the slurry into the stew to thicken it.
Finally, add ½ tsp. black pepper and salt to taste. Serve, and enjoy!