Sprinkle both sides of the pot roast with salt, black pepper, and paprika and set aside.
Add oil and butter to the Instant Pot and select “Sauté”.
Add the roast and sear from one side. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
Add the diced onion, cook for 3-4 minutes.
Add garlic and sear for 30 seconds.
Add the broth and stir with a wooden spatula.
Place the roast over the mixture, add the rosemary, thyme sprigs and wine on the roast.and set the Instant Pot to “Manual” on “High Pressure” and set for 60 minutes.
Release pressure quickly.
Remove the lid and remove the roast and transfer to a plate.
Blend the remaining mixture with the blender to make soup puree and “Sauté” the gravy for 3-5 minutes or until it thickens a little.
Select “Cancel” and transfer the gravy into a separate bowl.