Step 1

Combine thyme, oregano, dill, salt, black pepper, garlic powder, and onion soup mix in a bowl. Season the pork on all sides. Press the seasoning into the pork.

Step 2

Set the instant pot to sauté. Add olive oil to coat the bottom of the pot. Sear the pork for 4 minutes, flip, and sear the other side for 4 minutes. Searing will seal in moisture and flavor while giving the meat a delicious crust and color. In a pinch, you may skip this step, although we strongly recommend taking the extra time to do this.

Step 3

Remove pork and set aside. Add a splash of olive oil, then add the onion, shallot, and garlic. Sauté for 2 minutes

Step 4

Deglaze the pan with chicken stock. Scrape the bottom of the instant pot to be sure nothing sticks and burns.

Step 5

Place the pork back in the instant pot atop the onions. Pour in the pickle juice and butter.

Step 6

Seal and set to manual high pressure for 45 minutes. Allow natural release for 5 minutes, then quick release any remaining steam.

Step 7

Remove pork and slice it.

Step 8

Add carrots, celery, and potatoes to the instant pot and place pork on top. Add ½ cup stock and set to manual high pressure for 5 minute.