Instant Pot Pork Roast
Pork shoulder cooked with potatoes, carrots and browned mushrooms in a rich, lightly tangy gravy.
Ingredients
Method
Completed steps 0
Heat the cooker on Sauté More until HOT. Season the pork well. Add 1 tbsp (15ml) oil, coating the base, and brown the meat for exactly 5 minutes per side without repeatedly turning it. Transfer to a board and rest for 5 minutes.
Melt 2 tbsp (28g) butter in the pot. Add the mushrooms, season lightly and stir to coat. Let their liquid evaporate, then stir from time to time until browned and slightly crisp, about 7 to 12 minutes.
While the mushrooms cook, cut the rested pork into 0.5-inch slices.
Stir in the garlic for about 20 seconds. Add the carrots and 2 bay leaves and sauté for another 2 minutes.
Splash in balsamic vinegar and scrape the base clean. Stir through 1 cup (250ml) chicken stock and 2 tbsp (30ml) soy sauce.
Return the sliced pork and its juices, then arrange the potatoes on top. Seal and cook on high pressure for 5 minutes, followed by a 10-minute natural release. Vent and open carefully.
Transfer the pork and vegetables to a platter. Season the gravy if needed. Combine 2 tbsp cornstarch and 2 tbsp cold water, then incorporate the slurry in three small additions, stopping when the sauce reaches the preferred thickness. Return everything to the pot and coat gently.
Serve the pork, vegetables and mushroom gravy together.
Notes
Browning the mushrooms until their released moisture evaporates gives the gravy a deeper flavour.
Calories: 477 kcal · Carbs: 41 g · Protein: 35 g · Fat: 20 g · Sodium: 674 mg · Fiber: 4 g · Sugar: 5 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.