First, brown the roast. Using the "Saute" option on the Instant Pot, pour olive oil into the bottom of the insert. Allow the pot to heat up for several minutes until it gets nice and hot.
Pat the roast dry with paper towels (this will help the roast to brown.) Season roast with salt and pepper. Place roast into the bottom of heated 6-quart Instant Pot. Brown one side then flip over and brown the other side. Then hit the cancel button on the pressure cooker.
Pour the Boomer Gold Little Potatoes and baby carrots around the browned roast.
In a bowl (or large measuring cup) whisk together water with dry mixes (ranch dressing mix, brown gravy mix, Italian dressing mix) along with the minced garlic.
Pour this gravy mixture over the roast, Little Potatoes and carrots.
Place lid on top of Instant Pot (making sure it clicks to lock.) Turn the valve to "Sealing." It won't come to pressure if you forget that step.
Press the "Pressure Cook" button, then set the timer for 1 hour. The display will say "On." It will take about 10-15 minutes for the pot to come up to pressure. Then it will begin the one hour cooking time.
Allow the pressure to release naturally. The pot will automatically go to a "Keep Warm" setting.
You'll know it has released all the pressure when the silver float valve has gone all the way back down. It's only then the Instant Pot will allow you to open the lid. This is a safety setting. Once all the pressure is released, you can release the lid.
Carefully remove the pot roast, potatoes and carrots and set them aside on a platter.
To thicken the gravy:
Turn the Instant Pot to the "Saute" setting.
In a bowl, whisk together corn starch and water.
Pour this mixture into the Instant Pot. Stir well. Allow the mixture to come up to a gentle boil, stirring occasionally. Once gravy has thickened, turn off Instant Pot and serve!