• Season & sear: Generously season the chuck roast with salt and pepper. Using the Sauté (High) function, sear the roast on both sides until deeply browned. Remove and set aside.
• Build the base: Add the tomato paste to the pot and cook, stirring constantly, until it darkens to a deep brick-red color.
• Cook the onions: Add the sliced onions and stir to coat them in the tomato paste.
• Deglaze: Pour in the white wine, scraping up all the browned bits from the bottom of the pot. Let the wine simmer until reduced by about half.
• Layer the flavor: Stir in the mushroom powder, thyme, garlic, and Worcestershire sauce until well combined.
• Pressure cook: Return the roast to the pot. Add the beef broth and bay leaves. Secure the lid and cook on High Pressure for 60 minutes for a 3–4 lb chuck roast. If your roast is larger, add additional time as needed until fork-tender.
• Release & shred: Carefully release the pressure (quick or natural release both work). Remove the roast and shred before serving with the onion gravy.

Cheesy Gruyère Toasts

• Arrange baguette slices on a baking sheet, top with shredded Gruyère, and broil until the cheese is melted and bubbly. Serve immediately.