Lightly oil the Pork Shoulder (1) with Olive Oil (to taste). Season one side with Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Jarred Minced Garlic (2 tablespoon).
Set the pot settings to sauté. Add some Olive Oil (to taste) to the base of the pressure cooker. Place the seasoned side of the pork shoulder down and let that side cook for 4 minutes.
While the bottom is cooking, season the top with Olive Oil (to taste), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Jarred Minced Garlic (2 tablespoon). Once the 4 minutes are over, flip the pork and cook for another 4 minutes.
Remove the roast pork before pouring the Unsalted Chicken Broth (2 cup) into the pot. Add a trivet over the liquid, and place the roast pork. Add Onion (1) over the top. Cover with the lid, and set the pressure cooker function to meat or poultry and cook for 30 minutes.
Once the 30 minutes are over, the pressure cooker should go into a warm mode. Let the pork sit inside for 10 more minutes to achieve a more tender roast.
Once done, remove from the pressure cooker and carve it up to serve.