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 (White or brown will work here. I prefer brown because they have more flavor.)
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
Add to the pot and stir to thicken the sauce. Serve with mashed potatoes or another delicious side. The pork roast and gravy is shown here with colcannon.
This is the same cut of pork that’s used for pulled pork. I can’t believe that such different cooking times and seasonings can yield such different yet delicious dishes.
Instant Pot Pork Roast and Gravy
- pressure cooker
- 1 1/2 pounds pork shoulder butt
- 1/2 pound mushrooms sliced
- 1 tablespoon garlic minced
- 1 tablespoon soy sauce
- 1 cup chicken broth
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons water
- dash balsamic vinegar
- Heat the pressure cooker on "Saute" and brown the pork for 5 minutes on each side.1 1/2 pounds pork shoulder
- Remove the meat from the pressure cooker and saute the mushrooms until they're browned and crispy. Add the garlic and stir for 1 minute. Cut the pork into 1/2" slices.1/2 pound mushrooms, 1 tablespoon garlic
- Add a dash of balsamic vinegar and stir to scrape up anything stuck on the bottom. Add the sliced meat, broth, and spices.1 tablespoon soy sauce, 1 cup chicken broth, 2 bay leaves, dash balsamic vinegar
- Cook at high pressure for 5 minutes with a natural release for 10 minutes. Whisk the cornstarch and water together in a bowl.2 tablespoons cornstarch, 2 tablespoons water
- Add the slurry to the pot and stir to thicken the sauce. Serve the roast with mashed potatoes or another favorite side.
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