Pat dry the roast with a paper towel. Sprinkle both sides with salt, pepper, and ground garlic. Cut into 4 pieces.
Using the "Saute" mode on the Instant Pot, add olive oil. When the oil is very hot, sear the beef until it is very brown on both sides. Remove from heat and let rest on a plate.
Saute the chopped onion, minced garlic, carrots and celery in the Instant Pot until they are soft.
Add the rest of the ingredients (diced tomatoes, tomato paste, salt and black pepper, water, beef bouillon cubes, dry red wine, Italian seasoning and bay leaves). Cook until the bouillon cube has fully dissolved.
Put on the lid. Pressure cook (Manual, High) for 45 minutes.
Manually release the pressure. Remove the lid.
Remove the beef pieces and shred the meat with a fork. Then, return the shredded meat to the Instant Pot.
On "Saute" mode, cook the sauce until it has reduced and thickened. This may take up to 20 minutes, depending on how thick you want your sauce to be.
Taste the sauce, and add more salt and pepper if desired. If you prefer your beef ragu to be on the sweeter side, add 1/2 teaspoon to 1 teaspoon of sugar.
Serve with cooked Pappardelle pasta (or your favorite type of pasta). Sprinkle fresh grated Parmesan cheese on top.