Instant Pot Cranberry Thyme Roast

Turn on your pressure cooker and switch to the Saute mode; pour a generous amount of olive oil into the pot. Season the roast with salt and pepper, then sear it in the hot oil until a nice brown crust forms, about 3-4 minutes per side. Transfer the roast to a plate.

Next, add minced garlic to the pot and cook for just 30 seconds. Pour in beef broth, scraping up any browned bits that have stuck to the bottom of the pot. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce to create a rich and flavorful sauce. Place the roast back into the pot, spooning some of the sauce over the top. Add sliced onions and sprigs of thyme around and on top of the roast.

Close the lid and secure it firmly; select high pressure according to your manufacturer's instructions, then set a timer for 60 minutes. Allow about 10-15 minutes for the pressure to build up.

Release the pressure using the natural-release method, allowing it to release on its own for at least 10 minutes. Once most of the pressure has been released, carefully release any remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.

Transfer the roast to a serving plate; carefully lift out any remaining onions and thyme sprigs from the pot. Switch to the Saute mode; mix cornstarch with water in a small bowl, then stir it into the pot. Let the mixture simmer for about 10 minutes, or until the gravy starts to thicken. Serve the roast with a rich and savory gravy.