To toast seeds. Heat a non-stick pan over medium heat. When hot add the seeds. Cook, shaking pan until seeds are fragrant. It just takes a few minutes. Be careful not to cook too long, they'll burn, ruining the flavor.
Grind the coriander seeds, cumin seeds, and caraway seeds until finely ground. You can use a grinder, or a mortar and pestle. I purchased an expensive coffee grinder that I use for grinding whole spices.
Make the spice mix by combining the ground seeds, chili powder, salt, and black pepper. Season the pork with all of the spice mixture
Sear the pork roast halves stove top. Heat a large fry pan over medium high heat. When the pan is hot, add the olive oil. When the oil starts to shimmer, add the pork roast. You may need to work in batches if your pan isn't large enough. Brown pork roast on all sides. About 10 - 12 minutes total. Remove to a plate.
Select the Saute function on the pressure cooker. When the pot is hot, add the 1 tablespoon of olive oil.
Saute the fennel, onion, and ginger in the pressure cooker. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant.
Deglaze the pot by adding the white wine. Add mustard and cook for 1 minute, scraping the bottom bits.
Add the bay leaves, thyme, rosemary, and chicken stock along with the pork shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position.
For the Instant Pot: Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid.For the Cosori Electric Pressure Cooker, select Meat/Stew, adjust the time to 1 hour and 45 minutes, and press On/Start. Natural release for 15 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
Remove pork roast to platter. Slice. Place some of the rosemary leaves around the pork. Serve with roasted potatoes and broccoli.