Instant Pot Pork Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Spice Rub:
2 tbsp. brown sugar
½ tbsp. garlic powder
1 tsp. onion powder
1½ tsp coarse salt
1 tsp dried thyme
½ tsp ground pepper
2 lb. pork shoulder roast
¼ cup olive oil, divided
2 cloves garlic, minced
½ medium yellow onion, chopped
½ cup dry red wine
1 cup chicken broth
2 sprigs fresh rosemary
2 large carrots, chopped
2 large potatoes, chopped
¼ - ½ cup balsamic vinegar
2 tbsp. corn starch
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Directions: |
Directions:Mix together all dry rub spices in a bowl using a fork get rid of any lumps. Rub the spice mixture all over your pork roast. Set aside.
Turn on the sauté feature of your Instant Pot and add two tablespoons of olive oil to the pot. Add onions and garlic. Cook for 2-3 minutes and remove from Instant Pot.
Add the last two tablespoons of olive oil to the Instant Pot and add pork roast and sear for 2-3 minutes on each side to brown the pork.
Remove pork from Instant Pot and deglaze your Instant Pot by pouring wine and broth into the bottom of the pot. Scrape all of the brown bits from the bottom the Instant Pot with a spatula.
Add cooked onion and garlic, and fresh rosemary to the liquid and place metal Instant Pot trivet on top. Finally, place pork roast on top of the trivet and cover Instant Pot. Seal Instant Pot and set it to manual high pressure for 70 minutes.
Quick release pressure and add carrots and potatoes to Instant Pot. Cover again and set Instant Pot to manual high pressure for 3 additional minutes. Quick release again and remove pork roast and veggies from the Instant Pot and place them in a large bowl. Throw rosemary sprigs away.
Remove trivet and set aside. Add balsamic vinegar to the wine sauce. Mix well and sprinkle on corn starch to the wine sauce. Turn sauté feature on and whisk mixture until the corn starch has dissolved. Cook for 3-4 minutes or until sauce thickens.
Serve veggies and pork together and sauce on the top. |
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