This grown up Instant Pot Beefaroni is so comforting and hearty!
Turn on the SAUTE function on the Instant Pot. Add in oil and add in chuck roast in batches. Brown for 2 minutes on each side. Set aside on a plate. Repeat with the remaining beef.
Add celery, onion and carrots to the Instant Pot. Saute for 4 minutes. Add in garlic and cook for an additional minute.
Add the red wine and scrap the brown bites (fond) off the bottom of the pot. Select CANCEL on the Instant Pot to turn off the SAUTE option.
Add in tomato sauce, beef broth, Worcestershire sauce, bay leaves, Italian seasoning and the beef back to the Instant Pot. Stir then cover the Instant Pot.
Remove bay leaves. Stir in macaroni and cover the lid again. Set to pressure cook on HIGH for 3 minutes then allow the steam to naturally release on it's own.
Remove the lid and stir. Season with salt and pepper to taste.
Serve with fresh basil or parsley and grated parmesan for serving!