Turn the Instant Pot on the sauté setting. Spread the olive oil out onto the bottom of the instant pot insert.
Season the pork roast with the salt and pepper and then brown the pork roast on both sides.
Remove the pork from the instant pot and use a wooden spoon to get all the brown bits off the bottom of the instant pot insert.
Add the chicken broth, browned pork roast, carrots, minced garlic and Italian seasoning to the instant pot. Seal and cook on high pressure for 35 minutes.
After the cook time, allow the pressure to release naturally from the instant pot for 10 minutes and then do a quick release to release the remaining pressure from the instant pot.
Remove the pork and carrots. Switch the instant pot to the sauté setting.
Combine the cold water and cornstarch together in a small bowl. Whisk the cornstarch mixture into the instant pot and heat for 2-3 minutes until the sauce has thickened to a gravy consistency.
Slice the pork and serve the pork and carrots topped with the gravy from the instant pot. Enjoy!