Instant Pot report from The Backwoods:

We made a pot roast:
About 5 minutes to saute a Vidalia onion and some minced garlic in olive oil, then another 5 minutes to brown a 3-pound chuck roast. Added a can of beef broth and a bottle of Guinness Extra Stout.
An hour in the Instant Pot.
Meanwhile, chopped up some red potatoes, parsnips, carrots, turnips and Brussels sprouts. Added them to the Instant Pot and let the whole shebang do its thing for another 10 minutes.

YUM!

Then, MrBWS cut up the leftover roast, chopped up some more veg, added another bottle of Guinness, and turned to slow cook mode for a couple of hours for stew leftovers.

nom nom nom!