• Mix together in a bowl all the SPICE RUB ingredients.
• Next, rub the mixture all over the pork roast using your hands. Set aside.
• Turn on the Saute feature of the Instant Pot, to the High setting and once it displays Hot add two tablespoons of olive oil to the pot.
• Add pork roast and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
• Add the white wine to deglaze and using a wooden spoon scrape the bits that stuck to the bottom.
• Next, add onions and garlic. Cook for 2-3 minutes.
• Then, add the broth, fresh rosemary, bay leaves and place the metal Instant Pot trivet on top.

Pressure Cook:

• Place pork roast on top of the trivet and close the lid. Seal the valve and pressure cook for 70 minutes followed by a 15 minutes Natural Pressure Release. Release manually any remaining pressure.
• Uncover and add carrots, celery, and potatoes to the pot. Cover again and set Instant Pot to pressure cook for 3 minutes, followed by a Quick Release.
• Remove the pork roast and veggies from the Instant Pot and place them on a large serving plate. Discard the rosemary sprigs and bay leaves.
• Remove the trivet and set aside.
• Turn on the Saute feature, in a small bowl whisk together cornstarch and broth until the cornstarch has dissolved. Add the mixture to the pot and cook for 3-4 minutes or until sauce thickens, stir from time to time.
• Shred the pork and serve with veggies and gravy on the top.
• Garnish with fresh rosemary and parsley.