Cut the pork tenderloin into 2 or 3 sections and generously season with salt and black pepper.
Select the “Sauté” function and set to the highest setting. Add two tablespoons olive oil and the pieces of pork tenderloin and sear for 2-3 minutes on each side, or until nicely browned. Transfer pork from Instant Pot to a plate and set aside.
Add the remaining olive oil, onion, and garlic. Add garlic powder, oregano, thyme, and rosemary. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the onion is soft and develops some color, approximately 3-4 minutes.
Add the balsamic vinegar and deglaze the pot by scraping the bottom with a spatula to release any browned bits. Cook for 1-2 minutes, or until the liquid is slightly reduced and the sharp acidic smell dissipates.
Add the broth and honey and stir to combine. Lock the lid into place and flip the pressure valve to “Sealing.” Set the “Manual” setting to “High” for 3 minutes.
When the cook time is complete, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Once the pin drops and no additional steam comes out, carefully remove the lid and transfer the pork to a serving platter.
Add the cornstarch and an equal amount of hot liquid from the Instant Pot® to a small bowl and stir until thoroughly combined. Slow stir the slurry into the sauce a little at a time until thickened, approximately 1-2 minutes.
To serve, slice the pork and pour some of the balsamic sauce on top. Garnish with fresh thyme leaves, if using, and offer the remaining sauce on the side. Enjoy!