Instant Pot Pork Roast
Succulent Pork Roast from the Instant Pot
Equipment
- Instant Pot
- Large skillet
- Tongs
- Measuring cups and spoons
- Wooden spoon
- Chef knife
- Cutting board
Ingredients
- 3.5 lbs pork shoulder or pork butt
- 2 tablespoons olive oil
- 1 large onion sliced
- 4 cloves garlic minced
- 1 cup chicken or beef broth
- 1/2 cup apple cider vinegar
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Pork: Season the pork with salt, pepper, dried thyme, dried rosemary, and smoked paprika.
- Sauté: Set the Instant Pot to sauté mode. Add the olive oil and let it heat up. Sear the pork on all sides until browned, about 4-5 minutes per side. Remove the pork and set it aside.
- Cook the Aromatics: Add the sliced onion and garlic to the Instant Pot. Sauté for 2-3 minutes until fragrant and slightly softened.
- Deglaze: Pour in the chicken or beef broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
- Make the Sauce: Stir in the tomato paste, soy sauce (or Worcestershire sauce), and Dijon mustard.
- Pressure Cook: Return the pork to the Instant Pot, nestling it into the sauce. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
- Natural Release: Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
- Rest and Serve: Remove the pork from the Instant Pot and let it rest for a few minutes before slicing. Spoon some of the sauce over the top and garnish with fresh parsley.