Set pressure cooker to “sear.”
Prepare roast. Season with salt and pepper on all sides.
When the pressure cooker is heated, pour the oil and brown the roast on all sides, about 2 to 3 minutes per side.
Set aside.
Set pressure cooker to “sauté”.
Chop the onion and peppers in slices.
Put them all in the cooker and sauté until they are soft.
Add the minced garlic and brown slightly.
Add the wine and let sizzle to deglaze the bottom.
Add broth, Bagna Basil, tomato paste, salt, pepper, herbs, spices and bay leaves.
Mix well and add back the roast.
Close the lid, set the pressure cooker to high for 40 minutes.
After 40 minutes, let the machine relieve pressure naturally so that the meat stays moist.
Once the pressure has been let out, take the roast out and shred it with shredding claws or 2 forks.
Remove the bay leaves from the sauce, set the cooker to “reduce” and put in the olives, roasted peppers, pimentos, capers and cilantro.
Simmer with the lid open for 7 to 15 minutes (less time for a looser sauce, more time for a thicker sauce).
Add the shredded chuck and you are ready to serve!