Remove the lid and transfer the roast to a rimmed baking sheet and set aside. Add all of the veggies, including the greens to the Instant Pot, re-cover with the lid, and set to “Stew/Meat” on high pressure for 6 minutes. While the vegetables cook, place the roast in the oven on broil until the top of the roast is crispy and some of its fat renders, about 4 minutes. Remove the roast and transfer it to a cutting board; loosely tent with tin foil to keep warm. Once the vegetables are finished, use the quick-release valve on the lid to force-depressurize the Instant Pot. Using a slotted spoon, transfer the vegetables to the baking sheet. Press the “Sauté” button on the Instant Pot to simmer, uncovered, and reduce the liquid; as that happens, place the vegetables in the oven and broil until browned, about 5 minutes, flipping and jostling the vegetables every couple of minutes.