Season the roast with salt and pepper on both sides.
Turn on the Sauté setting. When the pot is hot, add the oil. Then place the roast in the pot and brown on all sides.
Remove the roast to a plate.
Add the broth, wine, Worcestershire sauce, and soy sauce to the pot. Use a wooden spoon to scrape up all of the browned bits from the bottom of the pot (called deglazing).
Add the garlic and the thyme and rosemary leaves.
Put the trivet/rack in the pot and set the roast on it.
Cancel the sauté function. Close the lid and set the steam vent knob to the Sealing position.
Press the Pressure Cook/Manual button, then press the +/- button to select 3 minutes* (See Notes about cook time). High Pressure. Also, be sure that the Keep Warm setting is ON.
When the cook time is finished, let the pot sit undisturbed for a 20 to 45 minute Natural Release. This time is important as it will determine how rare your roast ends up** (Please see the Notes).
Take the temperature with an instant read thermometer. For a Rare roast, you want 115-120° F. For Medium Rare, you want about 125° F. Medium=140°, Medium Well=150 (add a minute to cook time).
Remove the roast to a plate and loosely cover with foil.