Stove Top Sear: Sear the pork roast halves stove top. Heat a large fry pan over medium high heat. When the pan is hot, add two tablespoon of the 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.
Deglaze the pot by adding the white wine.
Select the Saute function on the pressure cooker. When the pot is hot, add the remaining 1 tablespoon of neutral oil, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add the white wine liquid from the fry pan,
Add mustard, stir and cook for 1 minute.
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.
Set the timer to cook for 45 minutes (or 15 minutes per pound). Once the cooking time is up, turn pressure cooker off and let naturally release for 15 minutes, then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.
Place some of the rosemary leaves around the pork. Serve with roasted potatoes and broccoli.