Heavily season tour post roast with salt and pepper.

In a large measuring cup, wisk together the wine, water, soup and onion mix. Set aside.

Set your Instant Pot to saute and add 2 tablespoon of olive oil. Add the meat and brown on both sides. about 5 minutes per side.

While the meat is browning, get the carrots, potatoes, and onion ready. I like to leave things a little chunky.

Once the meat has browned, remove it from the Instant Pot and turn it off. Add the vegetables. Give them a quick stir. Add the liquid mixture. Add the roast back to the Instant Pot ( plus any collected drippings). Place it in top the veggies (you can put the meat first and veggies in top if you like.)

Seal the Instant pot and set it to manual pressure for 90 minutes. Do a natural pressure release (about 10-15 minutes).

Remove the roast to a serving dish. Pile the veggies around it and pour some of the sauce around the met and veggies.

Serve with buttered pasta.