Heat 2 T butter in your InstantPot on the sauté setting and cook the onions until they are softened, about 7 min. 

Add the beef chuck and sear until crispy, about 5 min, then flip and do the same on the other side. 

Sprinkle the beef chuck with rosemary, thyme, garlic, and salt and pepper. Add the red wine vinegar, bay leaves, and bone broth to the side.

Put on the lid of the InstantPot and hit beef/ stew, and change the time to 1 hour. 

I like to shred my meat in my Kitchenaid mixer with my whisk attachment- it makes it SO easy. 

Serve beside roasted vegetables or my favorite way- over my Mashed Potatoes! Enjoy!