Add oil to the instant pot and hit the sautee function.

Mix together onion powder, garlic powder, salt and pepper and spread half on one side and half on the other side of the pork roast.

When oil is hot, add roast to the instant pot and sear both sides, about 3 minutes each.

Add broth to the pot and place the lid on the top and seal shut. Close the pressure release valve.  Set the instant pot to high pressure for 60 minutes. When cooking is complete, let the pressure naturally release for 20 minutes. Carefully open the pot and remove the roast. Let stand. Set the pot to sautee and once the liquid is boiling, add the gravy and whisk well to incorporate. Cook for 2 minutes.

If your gravy is too thin, add cornstarch dissolved in cold water and whisk until gravy is thick. Slice pork roast and serve topped with gravy and chopped fresh parsley, if using.