• In a small bowl, add garlic, salt, thyme, pepper, and allspice. Using the back of a spoon, mash mixture until you form a coarse paste. Rub mixture all over pork roast.
• Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add pork and cook, turning, for 8 minutes or until browned on all sides. Using tongs, transfer pork to a plate after it is browned.
• Press Cancel. Add Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf. Place steam rack in the bottom of the pot. Place pork on steam rack. Return any accumulated juices to the pot.
• Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 40 minutes.
• When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down. Remove the lid. An instant-read thermometer inserted in the thickest part of the roast should register 165° (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
• Transfer roast to a cutting board and tent with foil. Let stand 5 minutes. Slice roast across the grain. Serve.

Optional Gravy

• Skim fat from the liquids in the pot and discard. Set your Instant Pot to sauté on Normal. Combine the cornstarch and cold water. Slowly stir mixture into the juices in the pot. Cook, stirring, about 3 minutes or until gravy is your desired consistency. Serve gravy alongside or drizzled over roast.