Cut chuck roast into 1 - 1.5 inch cubes.
Turn Instant Pot on saute and add a small amount of canola oil to coast the bottom.
Combine onion powder, garlic powder, salt, and pepper in a small bowl. Rub mixture on both sides of chuck roast.
Sear chuck roast on both sides in pot.
Once browned, add balsamic vinegar, beef stock, tomato paste, minced garlic cloves, and Worcestershire sauce. Stir.
Put lid on the instant pot and select Pressure Cook for 65 minutes.
While cooking, chop up your vegetables -- potatoes, carrots, onion, celery -- to the desired size.
Let pressure valve release naturally for about 10 minutes.
Vent and open lid.
Add vegetables and replace lid. Pressure cook for 3 minutes and allow the vent naturally before serving.
