Plug in your electric pressure cooker and set it to “sear” or “sauté”.
While it preheats, set out your roast and trim off any bits of sinew that you can see. In a small bowl, mix together the kosher salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture onto the roast, coating all sides well.
When the pressure cooker is preheated, add the olive oil to the bottom of the pot, allow it to heat for about 20 to 30 seconds, then sear the roast until well browned, about 3 to 4 minutes per side. Set the pressure cooker to “pressure cook” on the highest setting and set the timer for 65 minutes. Add in the onions, potatoes, carrots, fresh thyme sprigs, beef broth, and Worcestershire then seal and lock the lid of your pressure cooker.
The pressure cooker should start preheating and pressurizing once you lock it – this should take around 10 to 20 minutes depending on how cold your ingredients were going into the pot.
When the cooking time is up, allow the pressure cooker to naturally release for 10 minutes. To naturally depressurize, just don’t touch the pot. It will slowly release some of that built up pressure and finish off any cooking that needs to be done. After 10 minutes, do a quick release of the pressure by turning the vent or pressing the “quick release” button. Wait until all pressure is released before removing the lid (this takes about 1 to 2 minutes on my pressure cooker).
Transfer the potatoes, carrots, and onions to a platter along with the roast and allow it to rest while you thicken the gravy. To thicken the gravy, set the pressure cooker to “soup” or “reduce”, whisk together the cold water and cornstarch, and whisk it into the cooking liquid. Bring the mixture to a simmer and allow it to thicken up for 5 to 6 minutes. Season with salt and pepper to taste.
Using two forks, shred the roast into good hunks then ladle over some of the gravy. Add a sprinkling of parsley, if desired, and serve with extra gravy.