Cut the roast into two large pieces. Rub the pork with 1 Tablespoon salt and pepper, and a teaspoon of paprika. Place in a plastic zip bag or plastic storage container. Store in the fridge overnight or a for a few hours before cooking.
When ready to cook, turn Instant Pot on "Sauté”, and add 2 Tablespoons extra virgin olive oil. Rub the pork loin with 1 Tablespoon olive oil and sear the sides of the pork loin to a nice golden brown. Press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
Add the roast onto the trivet inside the Instant Pot. Add the liquid (water, broth, wine if you are using, or more broth/water if you don’t like to cook with wine). Add the sliced onion and fresh herbs on top of the roast. Drizzle on about 1 Tablespoon extra virign olive oil.
Cover and move the valve to sealing position.Turn the instant pot to MANUAL pressure ‘HIGH’ and cook time 45 minutes *depending on size & preferred doneness. Allow for a natural release. When the top unlocks (I left mine on warm for almost 30 minutes while I made my side dishes), slice the roast or you could shred the pork with two forks (if making pulled pork sandwiches).