Step 1

Season the pork on all sides with the salt, pepper, paprika and garlic powder.

Step 2

Heat the olive oil in the Instant Pot on the sauté setting. Sear the Boston butt on all sides. Set the meat aside.

Step 3

Deglaze the Instant Pot with the chicken stock, using a wooden spoon to bring up any bits.

Step 4

Place the trivet in the Instant Pot. Top with the roast and all of the aromatics.

Step 5

Seal and cook on the meat setting for 30 minutes.

Step 6

Allow the meat to sit for 10 minutes, then move the valve to the vent setting and remove the roast.

Step 7

Allow the roast to sit for 10 minutes on a cutting board. Remove the trivet and strain the juices. Discard the solids. If desired, return the strained juices to the Instant Pot on the sauté setting and reduce to the desired consistency.

Step 8

Slice the roast and serve with the cooking juices.