Cut the boneless beef chuck roast into 1 1/2-inch thick chunks. Slice the yellow onions into thick chunks. Cut the carrots diagonally into 1-inch pieces.

Rinse and scrub the Yukon gold potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch pieces.

Place the beef chunks into a large bowl. Season with kosher salt and ground pepper. Turn the Instant Pot on. Add 1 tablespoon of the olive oil into the pot and heat until shimmering hot.

Working in batches, carefully add the seasoned beef chunks to the hot oil and sear each side until nicely golden brown, about 4 to 5 minutes. Do not crowd the pot at once; the meat will only steam cook, and you won get all those lovely colors and flavors.

Add in the remaining listed ingredients (beef stock, tomato paste, and garlic). Give it a gentle stir.

Secure the lid and lock it, setting the valve to the sealing position. Cook on manual mode for about 35 minutes at high pressure.

Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.