Season 28 oz boneless pork loin with 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp chili powder, 1 tablespoon garlic, 1 tsp thyme, 1 tbsp olive oil, 2 tsp Dijon mustard, and 1 tsp Italian seasoning. Set aside.

In the meantime, start the ‘Sauté’ function on the Instant Pot and heat up 1/2 tbsp olive oil. Add 1 tbsp of chopped garlic. When the garlic is fragrant, add 8 oz crimini mushroom and stir-fry until softened (about 5 minutes). Then add 4 oz onion, 4 oz carrot, 8 oz asparagus, and 2 tbsp unsalted butter to the pot and stir-fry for another 5 minutes. Transfer the vegetables to a plate.

In the ‘Sauté’ mode, heat 1 tbsp olive oil and sear the marinated pork for 2 minutes until golden brown. Remove the meat from the pot.

Turn off the sauteé setting. Place a trivet in the Instant Pot, add 1 cup unsalted chicken broth, and arrange your pork on the trivet.

Set to ‘Meat Stew’ mode and cook for 20 minutes. Allow pressure to naturally release before opening the pot to get the pork.

In a small bowl, whisk together 1 tsp flour with 1 tbsp water until smooth. Turn the Instant Pot to the ‘Sauté’ setting, stir the mixture into the pot and let the sauce thicken.

Serve the pork with stir-fried vegetables and the sauce drizzled on top. Garnish the dish with 2 tbsp parsley.