Cooking Instructions:

1. Remove any netting or string from pork roast, if any and discard. Pat roast dry. Place on a cutting board. Hold chef’s knife lengthwise and start cutting about 1 inch (2.5 cm) from edge of roast and cut along almost all the way through to the other side (do not cut through). Repeat on the same side to “unroll” the pork roast so you end up with a rectangle that is about 1 inch (2.5 cm) thick all the way across. If necessary, using a meat mallet, pound out roast to even out; set aside.
2. In a nonstick skillet set over medium heat, wilt spinach and drain any water. Let cool slightly and squeeze dry; chop spinach coarsely. Return skillet to medium heat and add 2 tbsp (30 mL) of the oil. Add garlic and hot pepper flakes and cook for 30 seconds before returning spinach back to skillet. Cook for 1 minute. Remove from heat and stir in breadcrumbs and a pinch each of salt and pepper. Set aside to cool slightly.
3. Sprinkle another pinch of salt and pepper onto pork. Spread spinach mixture onto pork roast evenly. Sprinkle evenly with cheese. Roll up roast, jelly-roll style and tie with kitchen string at 2 inch (5 cm) intervals. Tuck rosemary sprigs under kitchen string on roast and sprinkle with remaining salt and pepper all over.
4. Turn Instant Pot on “Saute” setting and add remaining oil. Brown pork on all sides. Press Cancel and remove roast to a plate. Place trivet in bottom of the pot and add 1/4 cup (60 mL) of the broth. Lay roast on top; cover pot and lock lid. Pressure cook for 25 minutes. Allow the pressure to come down naturally, then turn valve to vent for and release. Once valve stops, remove the lid.
5. Remove roast to cutting board and tent with foil. Turn instant pot on “Saute” setting and whisk remaining broth with cornstarch. Whisk into pot and cook until thickened slightly. Slice roast and serve with sauce.