Turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up.
Add the avocado oil and roast and cook until browned, about 3 to 4 minutes per side, flipping once.
Press “Cancel” to stop sautéing.
Add the broth, Worcestershire, rosemary, salt, black pepper, onion, and garlic.
Turn the pot on Manual, High Pressure for 45 minutes and let it do a natural pressure release.
Add the radishes and mushrooms to the pot with the meat and liquid still in it.
Turn the pot on Manual, High Pressure for 1 minute and let it do a natural pressure release.
Remove the vegetables and roast, arrange them on a serving platter, and sprinkle the parsley on top.
Strain the liquid and serve it alongside the roast and vegetables for drizzling on top.