Salt the beef. Rest it at room temp for 1 hour. (3pm - 4:05)

Meanwhile, combine onion powder, garlic powder, and black pepper. Prep the vegetables. (3 - 4:05)

After the hour, dry the beef thoroughly with paper towels (dry meat sautés best), then rub with the spice mixture. (4:05 - 4:15)

Heat oil in Instant Pot with the Sauté setting on high. Brown the beef on all sides (~4 minutes per side). Remove beef to a plate. (4:15 - 4:35)

Add the onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until softened and browned (~6 minutes). Remove to a bowl. (4:35 - 4:45)

Add beef broth, bouillon cubes, Worcestershire, and apple cider vinegar, and scrape up browned bits in the pot (not doing this may result in an error). (4:45 - 4:50)

Turn the Sauté function off. Return the beef and veggies to the pot. Add rosemary, thyme, bay leaf, and potatoes. The liquid may not cover it all. (4:50 - 4:55)

Select Pressure Cook (or Manual) on high pressure, and adjust cook time for your meat’s weight – assume 22 minutes for every pound. It’ll take about ~30 minutes to get to pressure. (4:55 - 5 start cook)

Let pressure release naturally for 10 minutes, then quick-release the rest (might take another 5 min).

Remove the meat to a cutting board, shred the beef and remove the fat. Serve in a bowl with plenty of juice to keep everything nice and hot!