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Place trivet in the Instant Pot and add chicken broth and balsamic vinegar. Add the trivet to the Instant Pot.
Trim silver skin from the side of the tenderloin. Cut in half crosswise (so that it fits).
In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle over all sides of tenderloin and place on the trivet in the Instant Pot.
Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork (10 minutes for partially frozen, or 13 minutes for frozen) -- for medium-well. If you like your tenderloin more on the rare side, 3-5 minutes is sufficient for fresh pork.
When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid.
Turn the Instant Pot to saute and add the honey and ketchup. Stir together the water and corn starch and whisk into the Instant Pot. Let simmer for 2-3 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste.
Slice tenderloin and serve with glaze as desired.