Allow your roast to sit at room temperature, preferably until the chill is off.
Make the dry rub by combining brown sugar, garlic powder, salt, pepper, and onion powder in a small bowl. Make sure there are no lumps. Rub this all over the pork roast.
Set your electric pressure cooker (8 qt Instant Pot) to saute mode and heat the oil.
Add the roast to the pot and sear (brown) it on every side (about 5 minutes per side).
Remove the roast from the pot and set it aside.
Add the broth to the pot and use a wooden spoon to deglaze the pot. (Scrape up any browned bits stuck on the bottom of the pot.)
Put your metal trivet into the pot. Then place the pork roast on the trivet.
Seal the pot and set pressure to high and cook for 20 minutes per pound. (A two pound roast will cook for 40 minutes.)
When the cooking time is finished, allow for natural release of the pressure for at least 10 minutes. (Then you can use quick release for the remaining pressure if you like.)
Remove the tender roast from the pressure cooker pot to a cutting board and allow it to rest for 5 minutes before cutting.
Next we’ll make a gravy using a cornstarch slurry. Whisk together 3 Tablespoons cornstarch and 2 Tablespoons water.
Turn on the saute function on your instant pot. Whisk the slurry into the remaining liquids in the pot. Cook, stirring often until it comes to a simmer. Allow to thicken to the consistency you like. Turn off the heat.
Serve this delicious pork roast with the gravy on the side.