Turn your pressure cooker or Instant Pot to "sauté" setting and adjust the temperature to "more." Heat 1 tablespoon vegetable oil. Once hot, brown the beef on all sides, working in batches if needed, for 2 minutes per side. Transfer meat to a plate.

Add the remaining tablespoon of vegetable oil and adjust temperature to "normal." Add the onion, carrot, and garlic, and cook, stirring, until soft and beginning to turn translucent, about 3-4 minutes. Add the red wine and scrape up any brown bits from the bottom of the pot.

Add the tomato sauce, bay leaves, salt, and pepper. Clean the jar of the sauce out with ¼ cup of water and add that to the pot as well. Give it a good stir then nestle the beef back into the pot so it's fully submerged in the sauce.

Place the lid on the pressure cooker and set the pressure release valve to the steaming position. Set the pressure to "high" pressure for 50 minutes.

With a kitchen towel to avoid splatter, carefully move the pressure release valve to venting position for a manual pressure release. Once the float valve has gone down, open the lid. Set the Instant Pot to "sauté" on "normal" temperature while you shred the beef and let cook for about 10 minutes to thicken up, as desired. Taste and adjust seasoning as desired.

Spoon over cooked pasta and serve with parmesan cheese, burrata, and or fresh oregano.