Whisk together dry rub ingredients until well combined, and coat pork generously on all sides. Set Instant pot to sauté, and add 2 tbsp olive oil and butter. Once butter is melted, add pork and sear on all sides, 3-4 minutes a side.
Remove pork, add 1 tbsp oil and add carrots and potatoes. Sauté for 3 minutes, then remove from pot and set aside in a large bowl. Add minced garlic and onion to the pot, and sauté 1 minute, until fragrant. Deglaze pot with wine, scraping up the brown bits, and turn off the Instant pot. Add beef broth, dijon, Worcestershire sauce, rosemary and thyme, and stir well. Place the trivet in the pot, and place pork on top. Set instant pot to high pressure for 1 hour and 10 minutes. Once finished, do a manual release. Add potatoes and carrots to the, pot around the pork, and submerge into liquid. Cook on high pressure for 20 minutes more, and do another manual release. Remove and discard thyme and rosemary sprigs. Whisk together cornstarch and water, and add to pot. Set to sauté 2-3 minutes, stirring frequently to thicken the sauce. Slice pork, removing any excess fat, and serve with potatoes, carrots and sauce.