Instant Pot Pot Roast

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One 4-pound chuck roast

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1/4 cup tomato paste

4 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups dry red wine

1 1/2 cups mushroom or beef broth

16 small redskin potatoes (about 1 1/2 pounds)

4 large carrots, cut into 2-inch-long diagonal pieces

3 large celery stalks, diced

1 large sprig fresh rosemary

1 large sprig fresh thyme

2 large yellow onions, trimmed and halved