Directions

• Remove the pork from its package and place on a cutting board. If necessary, cut the pork in half so that it will fit in the instant pot.
• In a small bowl, mix together the seasonings and rub evenly over all sides of the pork.
• Turn the Instant Pot on to saute mode. Once hot, add the olive oil. Add the pork tenderloin and sear for 2-3 minutes per side, then remove the roast to a plate.
• Pour 1/4 cup of the broth into the pot and use a wooden spoon to (deglazscrape up any browned bites on the bottom of the pot.
• Turn the pot off, and pour in the remaining broth. Add in the the sliced potatoes, and set the pork on top.
• Place the lid on the pot and set the valve to seal. Set the pot to manual or meat setting for 5 minutes.
• Once the 5 minutes is up, do a natural pressure release (allow the pot to come back to pressure on its own, do not open the valve).
• When the pressure has released naturally, open the valve, then open the lid of the instant pot.
• Transfer the roast to a large serving platter and cover loosely with foil.
• FOR THE POTATOES:
• Use a slotted spoon to remove the potatoes to a large bowl.
• Add the milk, butter, sour cream, and seasonings to taste.
• Mash to desired consistency with a potato masher or hand mixer.
• FOR THE GRAVY:
• Turn the Instant Pot on to saute (higmode.
• Once the liquid is boiling, use a small bowl to stir together the cornstarch and water until smooth.
• Whisk the cornstarch mixture into the broth, whisking constantly for 1-2 minutes until thickened.