INSTANT POT PORK ROAST WITH VEGETABLES & GRAVY
A delicious and tender pork roast cooked to perfection in your Instant Pot (electric pressure cooker). This is a one pot dinner with the addition of potatoes, carrots, mushrooms, and onions. Dress the tender pork and perfectly cooked veggies with a flavorful gravy - all made in the Instant Pot!
Provided by Susie Weinrich
Categories Dinner
Time 1h15m
Number Of Ingredients 17
Steps:
- Trim the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about 1/8th of an inch thick. It is ok if you trim through to the meat in some areas. Trim up any other large areas of fat.
- Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
- Rub the roast completely with 1 tbsp of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.
- Turn the Instant Pot onto saute mode, medium, and add 2 tbsp olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).NOTE: If you are using frozen pork roast, skip this step.
- Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
- Remove the roast from the pot and set aside.
- YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
- Pour the 2 cups chicken broth into the pot, keeping the saute function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.
- Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tbsp worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!
- Add the trivet to the pot and place the pork on the trivet.
- Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
- Do a 15 minute natural pressure release, then quick release any remaining pressure.
- Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
- Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
- Do a quick release of pressure.
- Remove the veggies, plate them with the roast for serving.
- Season the veggies with salt & pepper.
- Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
- Turn the now empty pot on to saute mode. Melt the 2 tbsp butter in the pot. Sprinkle 1/4 cup all purpose flour into the melted butter and whisk together to make a roux.
- Pour 2 1/2 cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking. Taste for seasonings.
- Remove the string binding from the roast. Serve the roast cut into slices with the veggies and the gravy on the side.
Nutrition Facts : ServingSize 2 slices of pork
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.
POT ROAST WITH MASHED CAULIFLOWER RECIPE BY TASTY
Here's what you need: chuck roast, salt, pepper, oil, white onion, carrots, garlic, beef broth, flour, cauliflower, beef broth, salt, pepper, garlic, sour cream, fresh chive
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
- Put the Instant Pot on "Saute". Once it says "Hot", add the oil.
- When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
- Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
- Set the pressure knob to "Sealing" and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Select "Manual" and increase to 50 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read "L 0:10".
- Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the roast and veggies with foil.
- Set the Instant Pot to "Saute" and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
- Hit "Cancel" and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
- Place the cauliflower florets in the pot. Pour in the beef broth.
- Seal the lid and set the pressure knob to "Sealing".
- Select "Manual" and set time to 5 minutes.
- Once time is up, using a towel or mit, release the pressure knob from "Sealing" to "Venting". After steam has been released, carefully remove pot and dump out the liquid.
- Using a potato masher or fork, mash the cauliflower until smooth.
- Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
- Serve with pot roast and gravy.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 40 grams, Sugar 18 grams
INSTANT POT ROAST WITH GRAVY
The original stovetop pressure cooker recipe from November 2000 Southern Living (http://www.food.com/recipe/sl-roast-with-onion-and-mushroom-gravy-6-qt-pressure-cooker-513644) needed to be tweaked to succeed in the popular electric pressure cookers available today (2018). While I was tweaking, I did away with the can of condensed mushroom soup and replaced it with a mock "Condensed Cream of Whatever" recipe (thank you, Jill Selkowitz [aka "This Old Gal"]), and sauteed an entire 8-ounce carton of cremini mushrooms (aka baby bella mushrooms) with a splash of dry sherry to suit us mushroom lovers (we vote for 1 pound of mushrooms next time!). However, you may use a can of Condensed Cream of Mushroom Soup if you wish. By the way, Cook Time includes time for pressure cooker to come to pressure and then depressurize. It is important to allow a full natural release (pin going down without any intervention) for the texture of the meat. You will get A LOT of gravy.
Provided by KateL
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
- Sprinkle roast evenly with pepper.
- Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
- Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
- Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
- When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
- Remove roast, keep warm. Press Saute button.
- SAUTE MUSHROOMS:.
- While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
- MOCK CREAM OF WHATEVER SOUP:.
- In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
- In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
- Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
- FINISH:.
- Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
- Slice roast into large chunks or thick slices, and plate.
- Pour onion and mushroom gravy over slices, or serve in a gravy boat.
INSTANT POT® PORK CHOPS AND GRAVY
I seldom use canned soup, but I make an exception for this. So moist and tender, pure comfort food!
Provided by Bren
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.
- Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
- Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
- Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot.
- Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 7.3 g, Cholesterol 65.2 mg, Fat 14.7 g, Fiber 0.1 g, Protein 26.9 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 1 g
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