Add the broth and BBQ sauce to your electric pressure cooker and give a quick whisk until mixed. Season the pork roast with salt and pepper and add to the pot. Seal the lid.

Cook on high for 70 minutes and allow a natural 15 minute release. Carefully release the pressure and remove the roast from the pot. Shred the roast using two forks. Place the shredded pork in a bowl and add 1 cup of the liquid from the pressure cooker pot. Mix until the liquid is all incorporated into the pork. Serve with additional BBQ sauce.

NOTE: If you are using an Instant Pot larger than 6 quart, you will need to increase the amount of liquids to meet your specific pot's minimum.