How To Cook Pork In The Instant Pot
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
267 kcal
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Course
Main Course
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Cuisine
American
How To Cook Pork In The Instant Pot
Description
"How To Cook Pork In The Instant Pot" centers on a 2-pound pork shoulder seasoned with a brown sugar and spice rub including smoked paprika, garlic and onion powder, cinnamon, nutmeg, thyme, rosemary, salt, and pepper. The pork is seared in olive oil inside the Instant Pot for a browned exterior which adds flavor. White wine is used to deglaze the pot, then onions, garlic, chicken broth, fresh rosemary, and bay leaves are added to create an aromatic cooking liquid. The pork cooks under pressure for over an hour and a quarter to break down the meat until tender.
After the long cook, hearty vegetables — chopped carrots, celery, and large potatoes — are added to the pot and pressure cooked briefly to soften while preserving their shape. The result is a complete meal with tender pork and vegetables in a flavorful broth. The gravy, thickened with cornstarch and chicken broth, can be served over the pork and vegetables to add silky texture and richness.
This recipe suits home cooks with an Instant Pot seeking a substantial pork roast dinner with vegetables all cooked in one pot. The spice rub and fresh herbs make the pork aromatic and the pressure cooking speeds up a traditionally slow-roasted cut. It is practical for a comforting meal where leftovers can be enjoyed or used in other dishes.
Ingredients
SPICE RUB:
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1.5 teaspoons salt coarse
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1/2 teaspoon black pepper
PORK & VEGGIES
- 2 lb pork shoulder roast
- 1/4 cup olive oil divided
- 4 cloves garlic minced
- 1 yellow onion chopped
- 1/2 cup white wine
- 1 ½ cup chicken broth
- 2 rosemary sprigs, fresh
- 2 carrot chopped into 1.5-inch chunks, large
- 2 celery cut into 1.5-inch chunks, springs
- 3 potato chopped into chunks, large
- 2 bay leaf
FOR GRAVY:
- 2 tablespoons corn starch
- 1/2 cup chicken broth
Instructions
- Mix together in a bowl all the SPICE RUB ingredients.
- Next, rub the mixture all over the pork roast using your hands. Set aside.
- Turn on the Saute feature of the Instant Pot, to the High setting and once it displays Hot add two tablespoons of olive oil to the pot.
- Add pork roast and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
- Add the white wine to deglaze and using a wooden spoon scrape the bits that stuck to the bottom.
- Next, add onions and garlic. Cook for 2-3 minutes.
- Then, add the broth, fresh rosemary, bay leaves and place the metal Instant Pot trivet on top.
Pressure Cook:
- Place pork roast on top of the trivet and close the lid. Seal the valve and pressure cook for 70 minutes followed by a 15 minutes Natural Pressure Release. Release manually any remaining pressure.
- Uncover and add carrots, celery, and potatoes to the pot. Cover again and set Instant Pot to pressure cook for 3 minutes, followed by a Quick Release.
- Remove the pork roast and veggies from the Instant Pot and place them on a large serving plate. Discard the rosemary sprigs and bay leaves.
- Remove the trivet and set aside.
- Turn on the Saute feature, in a small bowl whisk together cornstarch and broth until the cornstarch has dissolved. Add the mixture to the pot and cook for 3-4 minutes or until sauce thickens, stir from time to time.
- Shred the pork and serve with veggies and gravy on the top.
- Garnish with fresh rosemary and parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 726mg | 30% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2979IU | 60% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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