Instant Pot Pork Roast

2 1/2 pounds pork loin roast

kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
2 Tablespoons butter
1/2 medium onion , diced
4 cloves garlic , minced
1/2 cup broth
2 Tablespoons Worcestershire sauce
1 Tablespoon brown sugar
1 teaspoon coarse mustard
2 teaspoons herbs of choice- dried or fresh (rosemary, basil, oregano, thyme etc…)
1 Tablespoon corn starch
1/4 cup water

Season pork with salt and pepper. Turn Instant Pot on "Sauté”, and add butter and melt. Add the pork loin and sear the sides of the pork loin to a nice golden brown.  Add the onions and garlic and cook until soft, about 2 minutes.
Stir in the broth, Worcestershire sauce, brown sugar, mustard, and herbs.
Close the lid, set to high pressure, and after the pressure cooker reaches full pressure,  cook for 15-30 minutes *depending on size & preferred doneness. 

After the cooking time is complete, press "Cancel" and carefully release the pressure. If possible, check the internal temperature of the pork loin (it should be about 145°F).
Remove the pork loin from the Instant Pot (keep the juices the Instant Pot), cover and allow the pork loin to rest for about 10 minutes, depending on how large your loin roast is and how well done you like it.
Mix together the cornstarch and water. Add to the Instant Pot with the juices. Turn Instant Pot on "Sauté” and simmer until thickened. Taste seasoning and add additional salt and pepper if desired.

NOTES:

• Source
• I omitted the celery and carrots from the original recipe.
• I started with a Costco pork roast (4 pack, about 2.5 lbs each).  
• Be sure to sear well all around.  It holds in juices and adds lots of flavor.
• The herbs were delicious and I'll definitely do this again.  
• The only change I'd make is to cut the roast into 2 pieces so it's a uniform thickness.  Mine was thinner on one end and I ended up restarting the instant pot 3 times to get it to an internal temperature of 145 in the thickest part.