In a small bowl combine the spices and rub them all over the beef chuck to coat all sides.
Turn on Instant Pot to SAUTE mode and adjust to MORE (High) heat.
Add oil into the Instant Pot, wait about 30 seconds, then add in the beef chuck and sear each side until well-browned (about 3 minutes each side).
Add potatoes, onions, and carrots around the beef chuck. Pour beef broth over everything.
Lock the lid into place and set the valve to seal. Select MANUAL or PRESSURE COOK mode on HIGH for 60 minutes.
After 60 minutes, keep the valve sealed and let it naturally release the steam for 10 minutes.
After 10 minutes, turn the valve from seal to vent position and wait for all the steam to escape before unlocking lid and opening.
Remove the chuck from the Instant Pot.
Using two forks, shred the beef chuck.
Add the shredded beef back to the pot.
Serve stew in bowls and garnish with shredded fresh basil.
If your beef is frozen, add 20-30 minutes of cooking time. Skip the searing stage and just rub in the spices.
334 calories per serving
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