Press the sauté button on your Instant Pot. Allow it to get really hot. This will take a few minutes. Meanwhile, peel your onions and cut them in half, and chop the carrots into large chunks.

Add two tablespoons of butter into the Instant Pot, and place the onions and carrots into the hot butter. Allow them to cook until the have a nice browned color on them. Once all the veggies have been browned a little, set them aside in a separate bowl.

Give your roast a little rinse in cold water and pat dry. Sprinkle it with 1/2 teaspoon salt, the garlic powder, and black pepper.

Sear the roast on one side. Add the remaining tablespoon of butter to the Instant Pot, and then add the meat. Give it a few minutes on all sides, to get some nice browned color on it.

Once the meat is seared, add the veggies back on top and around it. Add in two cups of filtered water. Sprinkle on the remaining half teaspoon salt.

Set the Instant Pot to high pressure, and allow it to cook for 60 minutes. Make sure that you have the little knob at the top set to sealing, as opposed to venting.

When the 60 minutes is up, fast release the pressure by flipping the nob from sealed to venting. Allow the meat to rest for a few minutes before slicing and serving. This helps keep the juices in the meat.

Sprinkle with fresh parsley before serving (optional). Enjoy!