In a small bowl, whisk together paprika, onion powder, garlic powder, parsley, salt, pepper, and celery seed, then rub half the spice mixture over the pork.

Hit SAUTE on 6 quart Instant Pot, then once it reads HOT add in butter and allow to melt.

Add in seasoned pork, and sear on each side until brown, about 2 minutes per side.

Remove and set aside, then add in onions and cook, stirring regularly, for 2 minutes.

Deglaze with red wine — be sure to scrape up any brown bits to avoid a BURN notice.

Hit CANCEL on Instant Pot, then stir in broth and Worcestershire sauce.

Place instant pot trivet in, place pork on top, cover and lock lid, then cook on HIGH pressure for 80 minutes — be sure the pressure valve is pointed toward SEALING.

Flip the valve to quick release the pressure, then remove the trivet and pork and set aside.

Toss the carrots and potatoes with remaining seasoning mix, then stir the seasoned veggies into the liquid in the instant pot.

Return the trivet and pork, cover again (you may need to let some steam escape before you can lock the lid back in place), and cook on HIGH pressure for 5 minutes, or until the potatoes and carrots are fork tender.

Quick release again, remove pork roast and trivet, then use a slotted spoon to remove the veggies.

Whisk vinegar and cornstarch together into a small bowl then whisk that mixture into the liquid in the instant pot.

Hit SAUTE on the instant pot, then simmer for 3-5 minutes or until sauce is thickened to your liking, whisking constantly.

Slice pork, then serve the sliced pork with the cooked veggies and gravy!

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