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Pork Instant Pot Roast

Modified from Pressurecookrecipes.com

1 pound of pork. 
1 bag baby golden potatoes
1 bag baby carrots
Small container chopped white mushrooms
2 tablespoons butter
Salt and Pepper
2 tablespoons soy sauce
1 tablespoon olive oil
A little bit of balsamic vinegar
1 cup chicken broth

Instructions: 

Prepare the Pressure Cooker: 

Heat up your Instant Pot: press Sauté button. 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 salt &  black pepper.
Add 1 tbsp (15 ml) of olive oil in the pot. Make sure 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. 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 mushrooms. Season with a pinch of salt and  black pepper. Stir to evenly coat the mushrooms with butter.

Cut the Pork Shoulder Meat: 

While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into slices.

Sauté Carrots: 

Add the carrots 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 add 2 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. 

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 with 2 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


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