Step 4: Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
Step 5: Turn the “saute” function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef.
Step 6: Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
Step 7: Select the “Pressure Cook” or “Manual” function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
Step 8: When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
