Preparation Steps

• Stir together the brown sugar, garlic powder, onion powder, thyme, salt, cinnamon, and black pepper. Pat the pork dry and coat it all over with the spice rub; let sit while you prep the vegetables (5–10 minutes).
• Chop the onion, smash the garlic, and cut the carrots and potatoes into large, even chunks. Set the vegetables aside in separate bowls (keep carrots and potatoes together).
• Set the pressure cooker to Sauté (High). Add the olive oil. Sear the pork until deeply browned, about 3 minutes per side. Transfer the pork to a plate.
• Pour in the broth and scrape up any browned bits with a wooden spoon. Add the onion, garlic, rosemary sprigs, and bay leaf to the pot, then nestle the pork directly on top (no trivet). Cancel Sauté.
• Lock the lid and cook on High Pressure for 60 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure. Transfer the pork to a cutting board and tent with foil; discard the bay leaf and rosemary sprigs.
• Add the carrots and potatoes to the cooking liquid. Seal and cook on High Pressure for 4 minutes; quick-release immediately to keep the vegetables tender but intact. Use a slotted spoon to lift the vegetables to a platter.
• Shred or slice the pork and arrange it with the vegetables. Skim excess fat from the surface of the pot juices if desired, then set the cooker to Sauté (Low). Whisk the cornstarch with 2 tablespoons of hot pot liquid in a small bowl, then whisk in the balsamic and Dijon. Pour this mixture back into the pot and simmer, stirring, until glossy and slightly thickened, 2–3 minutes.
• Spoon the warm balsamic-Dijon sauce over the pork and vegetables. Serve right away.
• Tip: Cut potatoes and carrots into larger 1½-inch pieces so they keep their shape under pressure and don’t overcook.