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.
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.