Combine all the seasoning blend ingredients in a small bowl, mixing well.

Pat the pork loin roast dry with paper towels, and rub the seasoning blend evenly all over the pork loin, making sure to cover all the surfaces.

Turn your Instant Pot to the sauté setting and heat 2 Tablespoons of olive oil. Once the oil is hot, carefully place the seasoned pork loin in the Instant Pot and brown on all sides, approximately 3-4 minutes per side. Remove the pork tenderloin from the Instant Pot and set it aside.

Add the onion wedges with another Tablespoon of olive to the Instant Pot and sauté for 3-4 minutes, or until softened. Add the garlic and sauté for about 1 minute, or until fragrant. Transfer the onions and garlic from the pot to a small bowl.

Pour the chicken broth into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.

Place the browned pork loin back into the Instant Pot on a trivet. Layer the halved baby potatoes, baby carrots, and sautéed onion and garlic on top of the trivet, around the pork tenderloin.

Secure the Instant Pot lid and set the pressure release valve to “sealing”. Cook the pork loin roast and vegetables on high pressure for 20 minutes, followed by a 15-minute natural release. Carefully release any remaining pressure by turning the valve to “venting”.

Use an instant read meat thermometer to check the internal temperature of the pork loin. It should be at least 145F. If it is not, you can cook it for an additional 2-3 minutes followed by a quick release.

Remove the cooked pork loin and vegetables from the Instant Pot and set them aside, covered with aluminum foil to keep warm.

In a small bowl, whisk together the cornstarch and cold water to make a slurry.

Set the Instant Pot back to sauté mode and bring the cooking juices to a simmer. Slowly whisk in the cornstarch slurry, stirring constantly, until the gravy has thickened to your desired consistency. Adjust the salt and pepper to taste.

Serve with the potatoes, carrots, and onions, drizzled with gravy.