Instant Pot Pork Roast and Gravy

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.