Press Saute and add the olive oil to the insert and heat it up. Season the beef roast with salt and pepper, then brown all sides of the beef roast. Turn off.
Then pour the red wine and beef broth around the beef roast. Sprinkle the minced garlic and chives right onto the beef roast. Do NOT add the potatoes at this time.
Set to Sealing.
Manual, High, Adjust to 55 Minutes. (Cooking time may vary depending on thickness of the roast.)
Quick release and open the lid. Add the baby potatoes and set to Sealing again.
Manual, High, Adjust to 8 Minutes. (This is to cook the potatoes.)
Remove the potatoes, pull out the beef roast and sliced it. If desired, strain the liquid and return it to the Instant Pot insert. Turn on Saute and whisk in 1 Tbsp cornstarch or flour at a time and thicken to your liking.
Prepare the salad.
Serve Instant Red Wine Beef Roast and potatoes with gravy and a side salad.