Add the olive oil to the pressure cooker and select sauté’ function (for electric) or heat stove top to medium high.
Once hot, add the roast and season with salt and pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from pot, transfer to a plate and set aside.
Add beef broth to the pot and gentle the bottom with a rubber spatula to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine.
Return the roast to the pot and add the lid. Lock the lid into place and set the vent to "sealing" or "closed". Cook at high pressure for 60 minutes.
Allow the pressure to release naturally for 10 minutes then quick release any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.
Cover and lock the lid into place, and switch vent back to "sealing" Cook at high pressure for 3 minutes
Allow the pressure to release naturally for 5 minutes then do a quick release of the remaining pressure.
Serve immediately with fresh parsley leaves, if desired.