A few flavor additions to please our palette were made but you can follow the original recipe and add your own flourishes.
Season the roast with the salt and pepper as well as thyme or Italian seasonings. Select Saute on your Instant Pot and adjust to Normal. When hot add oil to the pot. Add the roast to the pot and brown on all sides. I added the onions and garlic towards the end of the browning being sure to stir a bit as they browned. When done, press Cancel. Add the broth, herbs and wine to the pot. Close the pressure release valve.
Select Manual and cook at high pressure for 50 minutes. When the cooking time is complete, use quick release to depressurize. Add the potatoes, carrots and celery. Secure the lid on the pot. Close the pressure release valve. Select Manual and cook at high pressure for 10 minutes. When cooking time is complete, use quick release to depressurize.
Remove vegetables and meat to a serving platter. *Optional: If you are using the baby kale this is the time you would want to stir into the hot juices for 1 to 2 minutes to allow it to wilt. Remove kale with a slotted spoon and place on platter. Spoon juices over meat and vegetables. Serve.