In a small bowl, combine the garlic powder, onion powder, salt, pepper, rosemary, and thyme. Apply the seasonings to the all sides of the roast, and message in like a dry rub. Allow the roast to rest for at least 30 minutes before proceeding.

After the roast has rested, turn the Instant Pot on using the saute function. After the liner gets hot, add the cooking oil. Place the roast into the Instant Pot, and sear on each side for 3 to 5 minutes. Remove the roast, and set aside.

Place the onions into the hot Instant Pot. Saute for 3 to 5 minutes until the onions begin to soften. Add the garlic, and saute an additional 30 seconds.

Pour in the wine, and deglaze the pan. Make sure to scrape any bits of foods that may be stuck to the bottom of pot. The bottom of the pan needs to be as clean as possible prior to pressure cooking. Pour in the beef broth, then place a trivet into the pot. It’s helpful to have a trivet with handles like the one that comes with Instant Pot.

Place the roast onto the trivet. Wrap the carrots and potatoes separately in aluminum foil, and set them on top of the roast. Make sure the vegetables are wrapped tightly so no juices get into the packets

Close the lid, and set the valve to sealing. Use the manual (pressure cook) button to adjust the time to 50 minutes. After the time is up, allow a 20 minute natural release.

Meanwhile, make the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.

After a 20 minute natural release, open the valve to release any remaining pressure. Carefully open the lid, and remove the vegetable packets and pot roast. The pot roast needs time to rest before it’s cut or shredded to ensure the juices are retained. While it rests, make the sauce.

Remove the trivet from the Instant Pot, leaving only the liquid. Turn the Instant Pot on, using the saute function. Pour in the cornstarch slurry and whisk to combine. The sauce will thicken as the sauce heats. Make sure to continue to whisk, so the sauce won’t stick to the bottom.

Once the pot roast rests for several minutes either cut it into chunks or shred it with forks. The roast and vegetables can be added back to the sauce, or the sauce can be ladled over the meat and veggies. Serve hot. Store any leftovers in a sealed container for up to 3 days in the refrigerator.