Sprinkle the pork with salt and pepper and hit with the heel of your hand so that it sticks.
Heat the oil in another pot; brown the potatoes over high heat until golden. Reserve on the side.
Place the roast in the cooker (add a little more oil if necessary) and brown well on all sides.
Add the crushed garlic and cook a minute, then sprinkle all the herbs over the meat. Pour the broth in around the meat. Close the lid and bring to pressure. Cook for 14 minutes on High or 26 minutes on Low. Release pressure and remove the lid.
Add the potatoes, close the lid, and bring to pressure again. Continue cooking another 5-10 minutes (5 minutes on High or 9 minutes on Low.)
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