In a small bowl combine the chili powder, paprika, brown sugar, cumin, sea salt, ground black pepper, dried basil, minced garlic and set aside. Cut the pork roast into 8 pieces and massage the spices into the meat.
Turn the instant pot on to saute, add a tbsp of oil and once hot, add half of the meat and sear on all sides. Remove the meat and repeat with the second half.
Deglaze the instant pot by pouring in 1/2 cup beef broth and removing all the little browned bits from the bottom of the pot with a wooden spoon. Return the meat to the pot along with the onion, remaining beef broth and 1 cup bbq sauce. Do not stir!
Secure the instant pot lid, turn the steam release valve to the sealed position, and turn onto the pressure cook setting for 60 minutes. After the cooking time is complete, use the necessary precautions to quick release.
Once all of the steam has been released, open the lid and remove the meat to a large bowl. Using two forks, shred the meat, mix in the remaining 1/2 c barbecue sauce then stir in just enough of the juice to make it nice and moist. Serve on brioche buns with coleslaw or try one of the other ideas in the post above!