In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic and onion and sauté for 1 minute. Add the carrots, potatoes, and salt. Mix well. Place the thawed roast on top of the vegetables and pour the vegetable broth over the roast.
Cover and bring to pressure. Cook at low pressure for 8 minutes. Use a quick release.
Remove the lid, remove the roast, and set aside.
Add the almond milk, black pepper, and vegan butter to the vegetables in the pressure cooker and mash with a potato masher. Slice the roast and serve with the mashed vegetables.
Recipe Notes
If you’re using a multifunction electric pressure cooker, you can also use the slow-cooking function for 1 hour.