1. Heat oil in cast iron pan over medium heat. Pat pork roast dry with paper towels and set aside.

2. In a small bowl, combine minced garlic with mustard, salt, pepper and chopped fresh thyme. Rub mixture over pork and sear pork in hot oil for 2 to 3 minutes per side or until browned.

3. Add browned pork to the Instant Pot bowl along with water (or low sodium chicken bone broth) and balsamic vinegar.

4. Lock lid in place and cook on HIGH pressure for the time below:

   19 minutes for a 2 pound roast

   22 minutes for a 2-1/2 pound roast

   25 minutes for a 3 pound roast

5. After time is up, let pressure release naturally for at least 10 minutes before turning the valve for a quick pressure release.

6. Remove pork to a serving dish (leaving the juices) and tent with foil. Let rest for 15 minutes while you prepare the gravy.

For the Gravy:

1. Strain the liquid left in the pressure cooker through a fine mesh strainer, discarding the solids and reserving the liquid. Return liquid to Instant Pot.

2. In a small bowl, combine 2 tablespoons cornstarch and 1/4 cup water and whisk until smooth.

3. Add cornstarch mixture to hot liquid and use sauté function on Instant Pot to heat until thickened.

For Serving:

1. Slice the pork into thin slices and serve with gravy on top. Garnish with fresh thyme sprigs, if desired.