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Three Cup Chicken
Pork Roast
| By : |
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
4 servings
|
Ingredients
- 1-2 pounds pork shoulder/pork butt meat
- 2 large russet potatoes cut into large chunks
- 8 large cremini mushrooms roughly chopped
- 2 carrots cut into large chunks
- 2 tablespoons unsalted butter
- 2 tablespoons light soy sauce not low sodium soy sauce
- 1 tablespoon grapeseed oil or olive oil
- 4 cloves garlic minced
- 2 bay leaves
- a dash of balsamic vinegar
- 1 cup unsalted chicken stock
- kosher salt and black pepper to taste
Thickener
- 2 tbsp constarch
- 2 tbsp cold water
Ingredients
Thickener
|
Instructions
- Prepare the Pressure Cooker: Press Sauté button and click adjust button to go to Sauté More function. Make sure your pot is as hot as it can be wait until indicator says HOT.
- Brown the Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper.
- Add
1 tbsp of grapeseed oil in the pot. Ensure to coat the oil over the whole bottom of the pot. - Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
- Sauté the Mushrooms: Pour
2 tbsp unsalted butter in your pressure cooker. Add in the 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 and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 – 12 minutes, but it will greatly enhance the flavor of the gravy. - Cut the Pork Shoulder Meat: While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into
1/2 inch thick slices. - Sauté Garlic & Carrots: Add in the minced garlic and sauté until fragrant (about 20 seconds). Then, add in the carrots and 2 bay leaves, and sauté for another 2 minutes.
- Deglaze the Pot: Pour a dash of Balsamic vinegar and fully deglaze the pot with a wooden spoon. Mix in
1 cup of unsalted chicken stock and add2 tbsp of light soy sauce. - Pressure Cook the Pork Roast: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Layer the potato chunks on the top. Close the lid and cook at High Pressure for 5 minutes + 10 minutes Natural Release. Open the lid carefully.
- Make the 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 of cornstarch with2 tbsp of water and stir the mixture into the gravy one third at a time until desired thickness. Pour the pork roast slices, carrots and potatoes back into the gravy and mix gently to coat them with the gravy. - Serve: Serve the pork roast over your favorite side dishes or eat on its own
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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This qas extremely easy and delicious. Even the picky 7 year old scarfed it back.
Delicious!!!!
Muy sabroso…
Delicious!
I was hesitant with the soy sauce but it gave the sauce the perfect pop of flavor!
Made it twice and it is Delicious!
Makes the best gravy!!! I added little less than 1/4 cup red wine with corn starch for gravy flavor. Carrots undergo Maillard reaction for a close to roasted flavor. Really good.
Made this. Family loved it! Doubled everything. It turned out moist and delicious!!!
Great dinner
My first instant pot meal. It’s easy and delicious!
Made this tonight and it was awesome! That splash of balsamic vinegar was a delicious touch. This was so good that even my carrot hating teenager ate some carrots!
Lot of pre and post work but worth it. Followed recipe exactly. Cooked 10 minutes high pressire. Awsome flavor and tenderness
I used a $5 2 1/2 pound
Half butt.
Edits; use the saute function to heat the gravy to get it to thicken properly. I also used rice starch instead and had to use more than recommended by 2-3 times. Everything else was perfect. I roasted brocolli with olive oil and salt and pepper in the oven at 350 for half an hour and mixed it into the gravy at the end with eveything else to round out the dish. I also used way more mushrooms of teo types and only cooked them alone about 5-6 min.
Followed directions to the letter, tender and delicious!
First try with our IP. Recipe was easy to follow. Turned out great but too salty for my tastebuds.
Our roast was larger than listed in the recipe. 20 minutes under pressure was perfect. Sauce excellent!
Great dinner! Used 4 carrots instead of 2. I’ll be making this again, often.
Clean Plate Club!
Excellent! Loved it all! Follow directions and it is perfect!! Might try puttin a few onions in nexr time
I have made his recipe several times. I double the veggies and even more the mushrooms and it still works perfect. An extremely good recipe.
This is a great recipe although with potatoes, carrots and cornstarch it is in no way keto.
Great gravy and meat wasn’t overcooked. Really nice and easy.
Fantastic yet simple recipe. Easy to follow for a beginner like myself. Great flavour
Amazing! First time I made it did not have balsamic vinegar so I used the rose wine I was drinking everyone loved it. The second time I made it I did not have carrot so I used a yellow bell pepper. It’s freeken delicious!!!
Made it. Was very good
Very good!! Everyone loved it! They thought it was gravy from a packet. Lol!
Very good recipe. Thank You, I substituded Onions for Mushrooms and Worcestershire for Soy Sauce. Using what was on hand at the time. Sweet and tender.