Start by salting the chuck roast on both sides and let sit for 1 hour.

Chop up the onions and the mushrooms while you let the meat sit.

Put the Instant Pot on Saute, spray the pan with olive oil. Once the Instant Pot is hot, add the meat in to sear for about 4 minutes on each side.

Once the meat is done searing, set the instant pot on the meat setting and increase the time to 60 minutes. You want the Instant to be on high.

Pour in 1 cup of the red wine, 1 cup chicken broth, and the chopped up onions and mushrooms.

Cover the instant pot and shut the vent so that the pressure can build up.

Once the 60 minutes has ended, let the instant pot vent naturally rather than doing the quick release of the steam.

Use a colander to separate the meat from the liquid. Save the liquid to make gravy if you want (instructions above).

Serve hot.