Add 1-2 TBSP olive oil to the bottom of the Instant Pot. Sear the roast on both sides. About 4-5 minutes on each side. The roast should come up easily. If the roast sticks it probably needs a little longer for a good sear. Once the browning is finished turn the Instant Pot off.
Place the side with the most fat facing up. This allows all of the juices to flow down and baste the meat while it cooks. Salt and pepper the top side generously. Sprinkle with thyme and add about 3 crushed garlic cloves to the top of the meat.
Add 1 Cup beef broth to the pot with a 1/4 cup Worcestershire sauce. Now add any cleaned, chopped veggies if you want to add them. I make it with veggies and without. As can be seen in the pictures, I had carrots on hand. That is all I added, but you can do whatever works best for your family.
Turn the Instant Pot to manual and press the + button to 60 minutes for a 3 lb roast and 70 for a 4 lb roast. Once Instant Pot beeps that it is done allow it to release the pressure naturally for 15-20 minutes. When the 15-20 minutes are up turn the pressure valve to release any leftover pressure. Be careful because the steam will be very hot.