Instant Pot Pork Roast Crockpot Instructions Recipes
INSTANT POT PORK ROAST (+ CROCKPOT INSTRUCTIONS)
This Instant Pot pork roast recipe gives you juicy, tender pork in just a fraction of the time it would take in the oven. Also includes slow cooker instructions!
Provided by Anne
Categories Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Place the pork shoulder in a dish or ziploc bag and season with the brown sugar, salt, pepper, and cayenne. Rub to coat evenly with the seasonings.
- Heat the instant pot on the "saute" function. Once hot, add the olive oil then the pork. Sear for about 3 minutes per side, until all sides are golden brown. Remove to a plate.
- Add the onion, garlic, rosemary, and thyme to the instant pot. Cook for 2-3 minutes, until slightly softened and fragrant.
- Add the tomato paste and cook for about 30 seconds, until evenly mixed with the veggies. Pour in the balsamic vinegar and chicken broth. Stir and scrape the bottom to lift any browned bits stuck to the bottom of the pot.
- Place a metal or silicone trivet in the bottom of the instant pot and place the pork on it so it rests on the sauce (it's okay if it touches the sauce or if you don't have a trivet; this just makes it easier to keep the pork roast whole when you remove it after cooking).
- Place the lid on the instant pot and make sure the valve is set to "sealing." Set the instant pot to the "meat/stew" setting for 70 minutes.
- After the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to "venting" to release any remaining pressure. Lift the pork roast out of the instant pot and serve.
- Optional - to make gravy: Use a ladle or gravy separator to skim as much grease as possible off the top of the sauce. Stir the cornstarch into 1 tablespoon of cool water in a small bowl, then pour into the sauce. Set the instant pot to the "saute" function and cook the sauce, stirring frequently, until slightly thickened, about 3-4 minutes. Strain through a mesh strainer and discard solids.
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