Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.*
Add the onions, celery and carrots, and cook another 3 to 4 minutes.
Turn off the pot, and add all other ingredients.**
Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).
After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.
Remove bay leaf, and serve.
*If you are using leftover pot roast, just sauté only the onions, carrots and celery to begin with. Plus, omit the garlic powder.
**Add diced up leftover pot roast when you add the broth.
Cooking time includes both come to pressure time (22 minutes for me) and NPR time (25 minutes for me).
Nutritional information is approximate and was calculated using a recipe nutrition label generator.