Press Sauté button, then using the Sauté More function adjust to More and wait until it displays 'HOT'.

Mix the rub ingredients in a small bowl and generously season the pork shoulder on all the sides.

Add oil to the Hot Instant Pot, coating well the bottom. Brown the pork for 5 minutes on each side. Remove and set aside to rest.

Add 2 tbsp of unsalted butter to the Instant Pot. Add the chopped onions, some salt, and pepper and stir to cook until very softened. This will take 8–10 minutes.

Add the minced garlic, then sauté until fragrant. Add in carrots and bay leaves, then sauté for 2 more minutes.

Add the Balsamic vinegar and deglaze the pot with a wooden spoon.

Add chicken stock and soy sauce. Continue to scrape the sides and bottom of the inner pot with a wooden spoon.

Cut the pork shoulder into 0.5” thick pieces and add it to the pot.

Layer the potato chunks on the top.

Close the lid and place the Venting Knob in the Sealing Position. Pressure Cook at High Pressure for 5 minutes, followed by a 10 minutes Natural Release. After that, release the remaining pressure and carefully open the lid.

Transfer the meat, carrots, and potatoes onto a large serving plate.

Taste the sauce and season it if needed.

Click on Saute. In a small bowl, mix cornstarch with cold water until fully dissolved, then stir the mixture into the gravy. Stir and cook for a few minutes, until the gravy thickens.

Add back the pork slices, carrots, and potatoes into the gravy, then mix gently to coat. Serve with favorite side dishes.