Trim the fat off your meat. Pat dry with paper towels and lay on a cutting board.
Mix together ingredients for dry rub and pour half on top. Rub down with hands. Allow excess to fall off when you flip meat over.
Pour remaining rub on bottom and rub down.
Set pressure cooker to saute function. Pour olive oil inside pot. Place meat inside and brown for about 2 minutes on each side. Then remove and put on a plate.
Turn pot off and pour broth inside. Use a wooden spatula to deglaze pot (scrape off stuck on bits off bottom of pot).
Place a trivet inside your pot. Put your meat on top.
Close lid and steam valve. Set to high pressure for 25 minutes followed by a quick release if you like middle pink. If you want it more medium allow for a 5 minute natural release, then quick release remaining steam.
Set on cutting board and allow to rest for 10 minutes before slicing.
While you're waiting on meat to rest, make gravy in pot.
Take out trivet and set pot to saute.
In a small bowl ladle out some of your hot liquid. Whisk in 2 tbsp cornstarch until mixture is very smooth. Pour into pot that is bubbling. Use wood spatula to consistently stir so lumps do not form. Saute for about 1-2 minutes and then turn off. Pour gravy into a bowl. Slice and serve.