To make meat amazing, you must marinate it. Coat meat with pepper, oregano, and anise on all sides. Put in a bowl, add a little salt and sprinkle with balsamic vinegar. Cover with a lid or cling film and leave in the refrigerator for at least 1 hour (it is better if meat stays there all night).
Now you can start cooking. Wipe meat with a dry towel to remove excess moisture. Set the "Sauté" mode and wait until the bowl heats up. Pour some olive oil and put the meat. Fry until golden brown on all sides (not just the top and bottom).
Remove meat, put it on a wire rack to remove excess oil. Chop onions into rings, potatoes, and carrots in large pieces. Add the onion in Instant Pot, fry 2-3 minutes, then add carrots and potatoes, fill with water, put the meat and a few sprigs of fresh rosemary on top. Set "Meat / Stew" mode, close lid and cook for 30 minutes.
Press the “Keep Warm / Cancel” mode, add salt to the finished dish, remove meat and leave it on a plate for 8-10 minutes. During this time, juice in meat is redistributed, fibers will soften and become more elastic.