Instant Pot Pork Roast
Instant Pot Pork Roast
Serving size: 2 - 4
Cooking time: 1 hour
1 - 2 pounds (454g - 907g) pork shoulder (pork butt meat)
2 (700g or ~1 lb) large russet potatoes (, cut into large chunks)
8 (228g or ~lb) large cremini mushrooms (, roughly chopped)
2 (200g) carrots (, cut into large chunks)
2 tablespoons (28g) unsalted butter
2 tablespoons (30ml) regular soy sauce
1 tablespoon (15ml) grapeseed oil or olive oil
6 cloves (26g) garlic (, minced)
2 (0.4g) bay leaves
A dash balsamic vinegar
1 cup (250ml) unsalted chicken stock
Kosher salt & ground black pepper to taste
2 tablespoons (30ml) cornstarch
2 tablespoons (30ml) cold water
1. Brown Pork Butt: Heat up Instant Pot by using Saut More function. Wait until the indicator says HOT. Generously season pork butt with kosher salt and ground black pepper. Add 1 tbsp (15ml) grapeseed oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Add in seasoned pork butt, then let it brown for exactly 5 minutes on each side. You dont need to constantly flip the meat. When pork butt is nice and browned, remove and set aside to rest for 5 minutes on a chopping board.
2. Saut Mushrooms: Add 2 tbsp (28g) unsalted butter in Instant Pot. Add in chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter. Mushrooms will start releasing their moisture. Let the moisture evaporate, then stir occasionally until mushrooms are slightly crisped and browned. Amy + Jacky's Tip: This step takes roughly 7 to 12 minutes, but it'll greatly enhance the gravy's flavors.
3. Cut Pork Butt: While the mushrooms are sauting in Instant Pot, cut the pork butt into 0.5 thick slices.
4. Saut Garlic & Carrots: Add in minced garlic, then saut until fragrant (~20 seconds). Add in carrots and 2 bay leaves, then saut for another 2 minutes.
5. Deglaze Instant Pot: Pour a dash of Balsamic vinegar, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Mix in 1 cup (250ml) unsalted chicken stock and 2 tbsp (30ml) regular soy sauce.
6. Pressure Cook Pork Roast: Add in sliced pork butt with all the meat juice. Layer potato chunks on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. Open the lid carefully.
7. Make Gravy: Place sliced pork, carrots, and potatoes on a large serving plate. Taste the gravy and season with more salt if necessary. Mix 2 tbsp cornstarch with 2 tbsp cold water, then stir the mixture into the gravy one third at a time until desired thickness. Put the sliced pork, carrots, and potatoes back into the gravy, then mix gently to coat them with the gravy.
8. Serve: Serve the flavorful pork roast with your favorite side dishes or eat it as a meal. Enjoy~ :)
Pork Butt in Instant Pot Yields Great Results: Pork butt is a great cut for cooking in the Instant Pot because it has enough marbling fat and full of connective tissues.
Tasty yet Healthy: We built layers of flavors into the recipe with healthy ingredients. Plus, the pork bites will come out juicy and tender.
Quick & Easy to Make: A regular pork roast may take up to 2 to 3 hours to make, so we designed this recipe for you to enjoy in an hour!
Budget-Friendly, Accessible Pantry Ingredients: Crafted with ingredients you can find in your pantry. Plus, pork butt is a budget-friendly cut of meat.
Note: The floating valve may drop at the 7-minutes mark, but dont open the lid until the full 10 minutes of natural pressure release is done.
Amount per serving
Serving size: 1 serving
Total Fat: 20g
Saturated Fat: 8g
Total Carbohydrate: 41g
Dietary Fiber: 4g
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