Instant Pot Pork Roast
User Reviews
5
-
Total Time
1 hr
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Servings
2 - 4
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Calories
477 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Instant Pot Pork Roast
Description
This pork roast recipe starts by seasoning and browning pork shoulder slices in the Instant Pot to develop a flavorful crust. Cremini mushrooms and butter are sautéed next in the pot until slightly browned, adding depth to the gravy. Pork pieces are cut into half-inch slices for even and quick pressure cooking at high pressure for five minutes, accompanied by chunks of russet potatoes and carrots. The dish benefits from a splash of soy sauce and chicken stock to create a savory cooking liquid. After pressure cooking, a cornstarch and cold water slurry is stirred in to thicken the broth into a gravy with a smooth consistency.
The pork roast emerges tender and moist, absorbing the umami flavors from mushrooms and soy sauce. The vegetables become soft but hold their shape, complementing the meat. The gravy adds richness and ties the components together, making this a complete one-pot meal.
This recipe is designed for convenient Instant Pot use, significantly reducing traditional roasting time while maintaining a home-cooked feel. The pork should be cut to similar thickness to ensure even cooking. Cremini mushrooms provide more flavor than alternatives but can be swapped if needed.
Ingredients
- 1 - 2 pounds (454g - 907g) pork shoulder aka pork butt meat
- 2 (700g or ~1⅕ lb) russet potatoes cut into large chunks, large
- 8 (228g or ~½lb) cremini mushrooms roughly chopped, large
- 2 (200g) carrot cut into large chunks
- 2 tablespoons (28g) butter unsalted
- 2 tablespoons (30ml) soy sauce regular
- 1 tablespoon (15ml) grapeseed oil or olive oil
- 6 cloves (26g) garlic , minced
- 2 (0.4g) bay leaf
- A dash balsamic vinegar
- 1 cup (250ml) chicken stock unsalted
- salt Kosher, to taste
- black pepper Kosher, to taste
- Italian parsley finely chopped, optional, for garnish
Thickener
- 2 tablespoons (30ml) cornstarch
- 2 tablespoons (30ml) water cold
Instructions
- Brown Pork Butt: Heat up Instant Pot by using “Sauté 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 don’t 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.
- Sauté 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.
- Cut Pork Butt: While the mushrooms are sautéing in Instant Pot, cut the pork butt into 0.5” thick slices.
- Sauté Garlic & Carrots: Add in minced garlic, then sauté until fragrant (~20 seconds). Add in carrots and 2 bay leaves, then sauté for another 2 minutes.
- 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.
- 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.
- 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.
- Serve: Serve the flavorful pork roast with your favorite side dishes or eat it as a meal. Enjoy~ :)
Notes
- Pressure cook the pork slices for 5 minutes at high pressure; adjust time if using thicker cuts or different meat.
- Cremini mushrooms enhance the gravy's richness but can be substituted with white button mushrooms if preferred.
- Allow the meat to rest after browning before cutting into slices for even cooking.
- Feel free to rate the recipe in the comments if you've tried it to share your experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 108mg | 36% |
| Sodium | 674mg | 28% |
| Potassium | 1700mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8528IU | 171% |
| Vitamin C | 15mg | 17% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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