Slow cooker vs. Instant Pot, my pork roast picked a side

I had a 4 pound shoulder and one hour before work, so I gambled on the Instant Pot instead of the usual 8 hour slow cooker. It came out tender but the liquid reduced way too fast, ended up with a burnt caramel mess on the bottom. Anyone else find pressure cooking changes how you season things, or do I just need a better timer trick?

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