Instant Pot Pork Roast
User Reviews
5
-
Prep Time
15 mins
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Cook Time
37 mins
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Total Time
52 mins
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Servings
6
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Calories
362 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Roast
Description
This recipe begins by browning a 3-pound pork roast in olive oil inside the Instant Pot on sauté mode to develop a flavorful crust. Seasoned simply with salt and pepper, the pork is removed, and the pot deglazed with chicken broth to loosen browned bits that add flavor to the sauce.
The roast is pressure cooked together with peeled carrots, onion chunks, minced garlic, and Italian seasoning for 35 minutes under high pressure. This method quickly softens the meat and vegetables, infusing them with the broth’s savory notes.
After natural and quick pressure releases, the roast and vegetables are removed while the cooking liquid is thickened by whisking in a cornstarch-water slurry over sauté heat, creating a smooth gravy. The pork is then sliced and served with the carrots topped with this gravy, providing a hearty and cohesive dish.
Ingredients
- 3 lb pork roast
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 carrot peeled and cut into large pieces
- 1/2 onion Cut into large pieces
- 4 cups chicken broth
- 1 tsp garlic minced
- 1/2 tsp Italian seasoning
- 1/4 cup water cold
- 2 Tbsp cornstarch
Instructions
- Turn the Instant Pot on the sauté setting. Spread the olive oil out onto the bottom of the instant pot insert.
- Season the pork roast with the salt and pepper and then brown the pork roast on both sides.
- Remove the pork from the instant pot and use a wooden spoon to get all the brown bits off the bottom of the instant pot insert.
- Add the chicken broth, browned pork roast, carrots, minced garlic and Italian seasoning to the instant pot. Seal and cook on high pressure for 35 minutes.
- After the cook time, allow the pressure to release naturally from the instant pot for 10 minutes and then do a quick release to release the remaining pressure from the instant pot.
- Remove the pork and carrots. Switch the instant pot to the sauté setting.
- Combine the cold water and cornstarch together in a small bowl. Whisk the cornstarch mixture into the instant pot and heat for 2-3 minutes until the sauce has thickened to a gravy consistency.
- Slice the pork and serve the pork and carrots topped with the gravy from the instant pot. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 52g | 104% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 146mg | 49% |
| Sodium | 916mg | 38% |
| Potassium | 1026mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 6801IU | 136% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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