Turn on the sauté function on the Instant Pot. When it’s hot, add the sausage and diced onions.
Break up the sausage with a spatula and cook until it’s no longer pink and the onions are softened. Stir in the smashed garlic and cancel the sauté function.
Add in the cubed chuck roast and sprinkle on 1 teaspoon of Magic Mushroom Powder or Diamond Crystal kosher salt. Stir well to combine.
Pour the marinara sauce on top and add the diced tomatoes. No need to stir at this point or add extra liquid!
Lock the lid on the Instant Pot and program it to cook under high pressure for 35 minutes. When the meat sauce is finished cooking, let the pressure drop naturally or release it manually after waiting 15 minutes.
At this point, stir the sauce. Then, turn on the Sauté function and bring the sauce to a rolling boil. Cook, reducing the sauce for about 15 minutes or until you cook off 0.5 liter or about 2 cups. (You can skip the reduction part if you don’t mind a thinner sauce.)
While the sauce is simmering, use a silicone spatula or wooden spoon to smush and shred the chuck roast against the side of the pot.
When the sauce has reduced and thickened, taste it and adjust the seasoning with Magic Mushroom Powder or salt if needed.
Serve over cooked spiralized sweet potato noodles (swoodles!), spiralized zucchini noodles (zoodles!), or cooked spaghetti squash! Sprinkle on minced Italian parsley if you’re feeling fancy!