Season the pork tenderloin with salt, garlic powder, and black pepper.
Hit Saute on the Instant Pot and add your avocado oil.
Once oil is hot, add your pork tenderloin. Sear it on each side until it’s golden brown, about 1-2 minutes on each side. Remove from the Instant Pot.
Add the minced garlic to the Instant Pot and saute until fragrant. Then add in the broth, scraping the bottom to get the little burned bits.
In a small bowl add the cold water and cornstarch to make a “slurry.” Once dissolved add the cornstarch slurry to the broth mixture. Whisk to combine.
Saute for 1-2 minutes until it starts to thicken. Transfer the gravy to a small bowl.
Turn off saute mode and rinse out the inner liner. Add a cup of water to the pot.
Add a Trivet inside the instant pot and place pork on the trivet.
Cook on high pressure for 5 minutes. Do a quick pressure release. Check the internal temperature using a meat thermometer to ensure it’s at least 145°F.
Remove pork tenderloin from the instant pot and let rest for 5 minutes before cutting into it. Warm up the gravy and serve.