Step 1

Sprinkle the pork loin evenly with the teaspoon of salt and black pepper. Heat the vegetable oil in the Instant Pot on sauté mode adjusted to high until the oil is shimmering, about 3 minutes. (Use medium-high heat in a stovetop PC). Put the pork loin in the pot, fatty side down, and sear until well browned on that side, about 3 minutes. Remove the pork to a plate.

Step 2

Pour the chicken broth into the pot, and use a flat-edged wooden spoon to scrape loose any browned bits of pork stuck to the bottom of the pan. Put the pressure cooker rack into the pot, then set the pork loin on the rack, fatty side up. Lock the lid and pressure cook at high pressure for 15 minutes (“Manual” or “Pressure Cook” mode depending on your Instant Pot.) Let the pressure come down naturally for 15 minutes, and quick release any remaining pressure. (There probably won’t be any pressure left; my pressure valve dropped after about 10 minutes most times.)

Step 3

Unlock the pot, lift the pork roast out, and set it on a platter. Pour the juices in the pot into a fat separator and let them settle for five minutes to separate the fat. Pour the defatted juices into a gravy boat (or other serving container) and stir in the lemon juice and thyme. If you are using homemade broth or water, also stir in ½ teaspoon of salt – store bought broth does not need any more salt. Slice the roast, drizzle with a little of the sauce, and serve, passing the rest of the sauce at the table.