In a medium-sized bowl, whisk together salsa, dry onion soup mix, Italian dressing mix, and Au Jus mix.
Place roast inside of the Instant Pot.
Pour the salsa mixture on top of the roast.
Pour in the water (don't mix it with the salsa mixture, just keep it separate).
Place the lid on top of the Instant Pot and move the valve to SEALING.
Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
Remove the lid and shred the roast with 2 forks. Mix the shredded beef in with the liquid in the Instant Pot.
Serve the roast on Hawaiian rolls with a piece of Swiss cheese and a spoonful of the homemade creamy sauce on top.