Press Saute on your Instant Pot to preheat the pot. While the pot is heating up, pat the roast dry, and rub in the salt and garlic pepper. Once the Instant Pot reads 'HOT', swirl the olive oil into the pot, add the roast and saute each side, about 5 minutes. You want the roast to get nice and browned on each side.
Deglaze the Instant Pot with the beef stock, moving the roast around, scraping the brown bits off the bottom of the pot. Pour in the coffee and splash of wine. Sprinkle the garlic on top of the roast.
Close and lock the lid of the Instant Pot. Press 'Pressure Cook', 'Manual', or 'Meat Stew' setting, and use the + or - buttons to select 45 minutes of time. Make sure your cooker is set to 'sealing' so the pot will come to pressure.
Pour yourself a glass of merlot while the roast cooks and you prepare to chop the veggies. :) I like to chop my carrots on the diagonal into nice hearty chunks. Have the veggies all chopped and ready to go.
When time is up, carefully open the lid using the 'quick pressure release' method. You can also let the meat hang out a bit and release pressure slowly; the pot will automatically switch to 'warm' if you choose to do this. I've found that the meat turns out more tender if I let it hang out a few minutes before releasing pressure.
Working quickly, add all the chopped veggies on top of the roast. Close and lock the lid, press 'Pressure Cook', 'Manual', or 'Meat Stew' setting, and use the + or - buttons to select 10 minutes of time.
When time is up, use the 'quick pressure release' method. Remove the veggies and roast to a serving platter and tent.
Select 'saute' on the Instant Pot, bringing the juices to a boil, add the butter, and another splash of wine if you wish, reducing the liquids a bit. This creates a lovely gravy for your roast.
Slice and serve the roast with a hearty helping of vegetables and the delicious gravy.
