Instant Pot Pot Roast with Potatoes and Carrots

Step 1
Heat 2 tablespoons oil in a multi-functional pressure cooker (such as Instant Pot) set to the Saut? function. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Pour in broth.

Step 2
Combine potatoes, carrots, onion, soup mix, and remaining 2 tablespoons oil in a resealable plastic bag. Seal the bag and shake until vegetables are evenly coated. Pour mixture into the pressure cooker and spread out evenly.

Step 3
Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for the pressure to build.

Step 4
Release the pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast and vegetables to a serving platter.

Step 5
Select the Saut? function and bring drippings to a boil. Combine water and cornstarch in a bowl; pour into the drippings. Cook, stirring frequently, until gravy is slightly thickened, 2 to 3 minutes. Season with garlic salt and pepper.

Step 6
Slice roast and serve with vegetables and gravy.