Instant Pot Eye of Round Roast

Press saute on the Instant pot, add 1-2 tbs oil
Meanwhile, dry the entire roast with a paper towel.
Generously add kosher salt and pepper to the whole roast. Pat it on.
When Instant Pot reaches HOT Add the roast. Sear 3-4 minutes on 4 sides, ends do not need to be seared. Remove the meat and set on a plate.
Add more oil if needed, saute onion and garlic (1 minute).
Add the beef broth, salt, Worcestershire sauce and bay leaf. Use a wooden spoon to scrape up the meat seasoning and pieces to incorporate in the au jus. Allow the broth to reach a simmer.
Place the trivet on the bottom of the instant pot, place the roast on the trivet.
Cook on 3 minutes high pressure, let it natural release for 30 minutes (making sure the setting stays at keep warm mode).
After 30 minutes release the valve and check the temperature. Aim for 120-122F for medium rare. If the temperature is lower than desired, simply close the lid and allow the residual heat to cook the roast for an additional 1–2 minutes until the desired temp is reached. Make sure the warm mode is on.
Remove the roast. Press the saute mode and add the red wine into the broth, let it simmer for 1-2 minutes.
Carve the meat into thin slices. Serve with the au jus.