First mix flour with salt and pepper in a large bowl. Pat the beef dry with paper towels and coat on all sides in all-purpose flour. You can place it in the bowl or place the beef and flour mixture in a large zip top baggie and shake it until it is coated. Shake off any excess flour.

Set the Instant Pot on sauté and heat 2 tbsp olive oil. Add the beef and brown for 3-4 minutes on each side until the outside of the beef is a golden brown. Remove the beef from the Instant Pot. (If you prefer not to use your Instant Pot’s saute feature or if your Instant Pot doesn’t have that function you can place the roast in a skillet over high heat to brown it)

Add the remining olive to a skillet and sauté the onion and garlic, stirring, for 5 minutes.

Add mushroom soup, beef broth, and sautéed onion and garlic to the Instant pot and stir with a wooden spoon to deglaze the pot and release any of the beef juice on the bottom of the pot. Add in bay leaf.

Place the beef roast back into the pot. Close the pressure cooker with a lid and set to high pressure for 60 minutes. When the timer beeps, gently release the pressure and remove the beef.

Place in a large dish or bowl and shred with two forks.

Whisk the corn starch in two tablespoons of water and pour into the pot. Set the Instant pot to saute and simmer stirring frequently for 5 minutes until the sauce thickens.

To serve you can place the meat back into the pot and stir it into the gravy or you can pour gravy over the roast beef as you’d like.