Set a 6 qt instant pot to the high saute setting. Add the olive oil to the bottom of the instant pot and allow to heat for 1-2 minutes. While it’s heating, sprinkle both sides of the chuck roast with salt, pepper, garlic powder and onion powder.
Use tongs to place the chuck roast in the instant pot with the olive oil and allow to cook for 3-4 minutes on each side without moving it so it creates a browned crust.
Switch instant pot to pressure cook (manual) setting. Add the onion, garlic, potatoes, carrots, beef broth, worcestershire sauce (or coconut aminos), thyme, rosemary and bay leaves to the pot with the beef. Cover the lid and set the timer for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef if your roast is larger or smaller than 3 pounds. The instant pot will take about 10 minutes to come to pressure then start counting down.
When the cooking time is up, do a natural release for 10 minutes (don’t touch anything, just let it release pressure on its own) then use a wooden spoon or towel to turn the valve to “venting” to quick release the rest of the pressure. Transfer the roast to a platter and shred. Add the vegetables to the roast to serve.
Turn the instant pot to sauce setting and mix cornstarch or tapioca starch with 2 tablespoons of water in a small bowl. Add the mixture to the instant pot with the leftover cooking liquid. Bring mixture to a boil and allow to thicken for 3-5 minutes. Serve thickened gravy over the roast and vegetables.
Garnish with additional salt and pepper to taste as well as chopped fresh rosemary and thyme.