To prepare the pork tenderloin, pat the meat dry using paper towels.
In a small bowl, whisk together the olive oil, garlic, brown sugar, chili powder, cumin, onion powder, thyme, and salt. Don't be alarmed, the mixture will look thick, but it makes the best rub!
Generously rub the meat with the seasonings on both sides. Allow the tenderloin to sit on the counter for 15 minutes to marinate and come to room temperature before cooking.
Turn Instant Pot on, and select the Sauté setting. Add 1 tablespoon olive oil to the bottom of the instant pot to help with searing. Add the tenderloin and sear until browned on all sides, about 5-7 minutes.
Remove the tenderloin from the instant pot and set aside.
Select the off setting on the instant pot. Add the chicken broth. Using a wooden spoon, stir and scrape any browned bits from the bottom of the pot.
Add the trivet to the pot, and place the browned tenderloin on top of the trivet.
Place the lid on the pot, and make sure it is on seal.
Select high pressure for 1 minute. Yes, 1 minute! It will take 8-10 minutes to come up to pressure, 1 minute to cook, and about 5 minutes to release the pressure.
You can check the temperature of the meat using a probe. Pork should be at least 145ºF. If needed, you can seal the lid back on the instant pot and continue to cook in the residual heat for a couple of minutes.
Allow the meat to sit for 5 minutes before slicing!