1¹⁄₂ tsp smoked paprika

1 tsp dried thyme

¹⁄₂ tsp garlic powder

¹⁄₂ tsp onion powder

¹⁄₂ tsp dried oregano

¹⁄₂ tsp ground black pepper

1 tsp fine grind sea salt

2 tbsp olive oil, divided

2lbs (1kg) boneless pork loin roast

¹⁄₂ medium white onion, chopped

2 garlic cloves, minced

²⁄₃ cup chicken broth

2 tbsp Worcestershire sauce

20 fresh asparagus spears, cut in half and woody ends removed

1 In a small bowl, combine the smoked paprika, thyme, garlic powder, onion powder, oregano, black pepper, and sea salt. Mix until well combined and then add 1¹⁄₂ tbsp olive oil. Stir until blended.

2 Using a pastry brush, brush all sides of the pork roast with the oil and spice mixture. Place the roast in a covered dish and transfer to the refrigerator to marinate for 20–30 minutes. When the marinating time for the roast is complete, select Saute (Normal) and brush the inner pot with remaining olive oil. Once the oil is hot, add the pork roast and sear for 4–5 minutes per side or until browned. Remove the roast from the pot and set aside.

3 Add the onions and garlic to the pot and saute for 2 minutes, or until the onions soften and garlic becomes fragrant. Add the chicken broth and Worcestershire sauce. Using a wooden spoon, stir and scrape the bottom of the pot to loosen any bits. Return the pork roast to the pot.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 15 minutes. When the cook time is complete, allow the pressure release naturally for 10 minutes and then quick release the remaining pressure.

5 Open the lid. Check the internal temperature of the roast, which should be between 145°F (63°C) and 160°F (71°C). (If the roast is underdone, replace the lid and pressure cook for 5 additional minutes.) Transfer the roast to a cutting board, cover with aluminum foil, and set aside to rest. Transfer the broth to a measuring cup. Set aside.

6 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the asparagus in an ovenproof bowl that will fit in the inner pot and place the bowl on top of the steam rack.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam and set the cook time for 2 minutes. Once the cook time is complete, quick release the pressure.

8 Open the lid and use tongs to transfer the asparagus to a large serving platter. Season with additional salt and pepper to taste. Thinly slice the roast and transfer to the serving platter with the asparagus. Drizzle the reserved broth over top. Serve warm.

tip For a bolder flavor, allow the roast to marinate for up to 2 hours.