Pork loin:

Cup of Yum
1. Rub the pork with the dry rub or the seasoning mix you choose.2 lbs pork loin roast / 1 kg + 2 tablespoons dry rub
2. Sauté: Press the Sauté function and add the oil. Once the oil is hot, sauté the chopped onions for about 2 minutes. Add the minced garlic and stir for another 30 seconds.1 tablespoon vegetable oil + 1 medium onion + 2 garlic cloves
3. Cook the pork loin: Add the broth, bay leaves, and then the pork loin to the pot. Secure and seal the lid. Set to high pressure for 55 minutes.1 cup chicken broth / 250 ml + 2 bay leaves
4. Release the pressure naturally for 20 minutes.
5. Check doneness: Remove the lid and check doneness using an instant-read thermometer; the internal temperature should be 140-145F/ 60-63°C.
6. Rest: Remove the pork from the pot and let it rest for about 10 minutes before slicing. The temperature will rise slightly while the meat rests.

Gravy:

1. Cornstarch slurry: Whisk cornstarch and cold water in a small bowl; the mixture should be thick yet pourable.1 ½ tablespoons cornstarch + 1 ½ - 2 tablespoons cold water
2. To thicken the gravy, turn on the sauté function and whisk the cornstarch mixture into the liquid left in the pot. Continue to thicken the sauce for 1-2 minutes.
3. Adjust the taste: Check the salt; you might not need any. Adjust the taste with a little balsamic vinegar or a tiny sprinkle of sugar to balance the flavors.1-2 teaspoons balsamic vinegar