This is the best pork roast and gravy I’ve ever had. It’s very tender and flavorful, not dry and bland like most pork roasts.
Heat the Instant Pot to saute and brown for 5 minutes on each side:
1 1/2 lbs. pork shoulder (butt)
Remove the meat from the pot and saute until browned and crispy:
1/2 lb. sliced mushrooms
Meanwhile, slice the meat into 1/2-inch slices.
Add and stir for 1 more minute:
1 T. minced garlic
Add a dash of balsamic vinegar and stir to deglaze the pot. Add all of the following:
the sliced meat
1 T. soy sauce
1 c. chicken broth
2 bay leaves
Cook at high pressure for 5 minutes and natural release for 10. Whisk together in a bowl:
2 T. cornstarch and 2 T. water