Whisk together sugar and spices in a small bowl. Pat pork dry with paper towels and rub all over with the spice mixture. Set the Instant Pot to saute, and add olive oil. Add pork to the pot and sear until golden, about 2 minutes per side. Remove pork to a plate.
Add half of the broth and the vinegar to the pot, and bring to a simmer, scraping the browned bits from the bottom of the pot. Add potatoes and carrots to the pot and nestle the pork in the centre. Add remaining broth on top.
Seal the lid and cook on high pressure for 15 minutes. Allow steam to naturally release for 10 minutes, before manually releasing remaining pressure. Carefully remove pork and check that internal temperature has reached 145 F. (If pork has not reached temperature, re-seal lid and allow residual heat to cook the pork to temperature.)
Use tongs or a slotted spoon to remove the pork to a serving dish along with the veggies, and then tent with foil to rest. Scoop a half cup of the remaining liquid into a measuring cup. Add cornstarch to the measuring cup and whisk until smooth, then add the mixture back to the pot.
Switch the Instant Pot back to saute mode, and cook for another 8-10 minutes, stirring occasionally, until sauce has thickened slightly. Slice pork against the grain. Serve with veggies and drizzle with gravy.
Maple Bacon Breakfast Biscuits 2 cups flour1 tbsp baking powder½ tsp salt½ tsp pepper¼ cup frozen butter½ cup cooked (crumbled bacon)½ cup shredded white cheddar cheese2 tbsp maple syrup...
