Prepare the Beef:

o In a small bowl, combine seasoning salt, garlic powder, dried parsley, onion powder, and black pepper. Rub this seasoning mixture all over the chunks of beef chuck roast.

Sear the Beef:

o Set the Instant Pot to the 'Sauté' mode and add 2 tablespoons of canola oil.

o Once hot, sear the beef chunks in batches until browned on all sides.

Sauté the Aromatics:

o Add the chopped onion to the Instant Pot and sauté for 2-3 minutes, until softened.

Deglaze the Pot:

o Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step is crucial for adding flavor to the dish and preventing burning.

Add Remaining Ingredients:

o Stir in the balsamic vinegar, tomato paste, and Worcestershire sauce until well combined. Return the seared beef to the pot, making sure it is mostly submerged in the liquid.

Pressure Cook:

o Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high for 45 minutes. After the cooking time is complete, allow the pressure to release naturally for 15 minutes before manually releasing any remaining pressure.

Add Vegetables:

o Carefully open the lid and add the whole baby potatoes and thick-cut carrot slices to the pot.

o Once done, quickly release the pressure.

Make the Gravy:

o Remove the beef and vegetables from the pot and set aside. Switch the Instant Pot back to 'Sauté' mode.

o In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.

o Add the ketchup (or honey) and simmer, stirring constantly, until the gravy thickens to your desired consistency.

Serve:

o Slice or shred the beef and serve it with the cooked potatoes and carrots. Pour the rich, flavorful gravy over the top.

o Enjoy your tender Instant Pot pot roast with a side of crusty bread or a fresh salad.