Chop onion and 6-8 cloves of garlic and add them to the instant pot
Let the onions and garlic sit in the hot pot for 1 minute
Add ¼ cup of the beef broth to the instant pot and use a flat wooden spatula to scrape the pot bottom clean
Add salt and pepper, thyme, parsley, granulated onion, and bay leaves
Add 2 Cups of beef broth, 2 Tbsp of Worcestershire sauce and stir ingredients together
Set the Roast into the instant pot, put the lid on, seal the pressure release valve, and pressure cook for 40 minutes plus 15 minute natural pressure release (15 minutes per pound of roast + natural release)
Chop the potatoes, carrots, and celery into bite size chunks
Release what pressure is left after 15 minutes of natural pressure release (I usually set a timer), remove the lid after the pin has dropped, and use tongs and a spatula to move the roast to a plate
Tent the roast with aluminum foil and drop a steamer basket to the Instant Pot (optional but it makes it easier to remove the vegetables)