Instant Pot Beef Pot Roast

Heat 2 teaspoons oil in the pot of a multicooker on sauté mode. Add meat and brown on both sides, about 3 minutes per side. Transfer the meat to a bowl.

Add the remaining 1 teaspoon oil to the pot. Add tomato paste, bay leaves, garlic, paprika, pepper, salt and cayenne to the pot and cook, stirring, until fragrant, about 1 minute. Stir in broth and Worcestershire, scraping up any brown bits. Add potatoes and carrots. Nestle the meat on top, then scatter onions over the top.

Close and lock lid. Cook on high pressure for 45 minutes. Release the pressure manually and remove lid.

Transfer the meat and vegetables to a platter and gently shred the meat into large pieces. Skim the fat off the top of the liquid in the pot. Transfer 1/4 cup of the liquid to a small bowl and set aside. Return the pot to sauté mode and bring the remaining liquid to a simmer. Whisk together cornstarch and the reserved 1/4 cup liquid, then add it the pot. Simmer until the sauce has thickened, 5 to 8 minutes. Stir in vinegar. Serve the sauce over the meat and vegetables.