Ingredients: |
Ingredients: 1 - 2 pounds (454g - 907g) pork shoulder (pork butt meat)
2 (700g or ~1⅕ lb) large russet potatoes , cut into large chunks
8 (228g or ~½lb) 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
4 cloves (13g) garlic , minced
2 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
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Directions: |
Directions:Brown Pork Shoulder Meat: Heat up Instant Pot (press Sauté button, then adjust button to Sauté More function). Wait until indicator says "HOT".
Generously season pork shoulder with kosher salt & ground black pepper. Add 1 tbsp (15ml) of grapeseed oil in Instant Pot. Ensure to coat oil over the whole bottom of the pot. Add in the seasoned pork shoulder, then let it brown for exactly 5 minutes on each side (don’t need to constantly flip the meat). Remove and set aside to rest for 5 minutes on a chopping board.
Sauté Mushrooms: Pour 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 - simply let the moisture evaporate, then stir occasionally until mushrooms are slightly crisped and browned.
*Pro Tip: This step will take roughly 7 – 12 minutes, but it will greatly enhance the flavor of the gravy.
Cut Pork Shoulder Meat: While the mushrooms are sautéing in Instant Pot, cut the pork shoulder 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 the pot with a wooden spoon. Mix in 1 cup (250ml) of unsalted chicken stock and 2 tbsp (30ml) of regular soy sauce.
Pressure Cook Pork Roast: Add the sliced pork shoulder with all the meat juice in Instant Pot. Layer potato chunks on the 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 + 10 minutes Natural Release. Open the lid carefully.
Make Gravy: Place pork roast slices, carrots and potatoes on a large serving plate. Taste the sauce 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 pork roast slices, carrots and potatoes back into the gravy, then mix gently to coat them with the gravy.
Serve: Serve the juicy tender pork roast over your favorite side dishes or eat on its own. Enjoy~ :) |
This recipe for Instant Pot Pork Roast is from