Prepare the Pork: Season the pork with salt, pepper, dried thyme, dried rosemary, and smoked paprika.
Sauté: Set the Instant Pot to sauté mode. Add the olive oil and let it heat up. Sear the pork on all sides until browned, about 4-5 minutes per side. Remove the pork and set it aside.
Cook the Aromatics: Add the sliced onion and garlic to the Instant Pot. Sauté for 2-3 minutes until fragrant and slightly softened.
Deglaze: Pour in the chicken or beef broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
Make the Sauce: Stir in the tomato paste, soy sauce (or Worcestershire sauce), and Dijon mustard.
Pressure Cook: Return the pork to the Instant Pot, nestling it into the sauce. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
Natural Release: Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
Rest and Serve: Remove the pork from the Instant Pot and let it rest for a few minutes before slicing. Spoon some of the sauce over the top and garnish with fresh parsley.