Instant Pot Boneless Pork Roast Food

INSTANT POT PORK ROAST

Steps:

• In a small bowl, combine 1 tablespoon of the olive oil, rosemary, garlic, thyme, sage, pepper and salt.
• Pat the pork roast dry with paper towels. Leave the strings on if you want to retain the shape. Strings help with more uniform cooking as well.
• Rub the herb paste over the pork roast.
• Select the Sauté button to heat the Instant Pot.
• Once heated, add the remaining tablespoon of olive oil.
• Place the pork roast into the Instant Pot, and sear until browned nicely on all sides.
• Remove the pork roast from the Instant Pot and place on a plate.
• Pour the broth slowly into the Instant Pot, deglazing the bottom by scraping any browned bits from the bottom with a wooden spoon. Add in the onions.
• Press the cancel button on the Instant Pot.
• Place the Instant Pot trivet in the bottom of the Instant Pot.
• Place the browned roast on top of the trivet.
• Cover the Instant pot, lock on the lid according to the manufacturer's directions.
• Set the steam release valve to Sealing.
• Select high pressure and make the cook time to 60 minutes.
• Once the 60 minutes has elapsed, let the pot naturally release for another 20 minutes. This is a great time to prep your vegetable side dish etc.
• If needed, do a quick release according to the manufacturer's directions.
• Remove the roast and plate. Remove the strings, slice and serve!

INSTANT POT PORK ROAST

Steps:

• Trim the roast to remove skin and top fat. Pat dry.
• Mix the dry rub ingredients in a small bowl. Rub the seasonings all over the pork, coating well.
• Turn on saute mode on the Instant Pot . Add the cooking oil to the pot. When hot, add the pork roast and brown on both sides (if possible). Turn off the Instant Pot and remove the roast.
• Add the broth and whisk any browned bits from the bottom of the pot. Place the trivet into the pot and lay the pork roast on top of the trivet.
• Cover the pot, lock on the lid, and make sure the valve is set to sealing. Press the pressure cook button and set the cook time to 45 minutes.
• When the cooking cycle is finished, allow the pot to depressurize naturally for 10-15 minutes, then move the valve to venting to release the remaining pressure.
• To make the gravy, first skim excess oil from the top of the broth in the Instant Pot. Make a cornstarch slurry by adding the cornstarch to cold water. Turn on saute mode. When the liquid is boiling, add the cornstarch and whisk until thickened.
• Slice the roast and serve with your favorite side dish.

INSTANT POT® CLASSIC POT ROAST

Steps:

• Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
• Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

INSTANT POT PORK ROAST (+ CROCKPOT INSTRUCTIONS)

Steps:

• Place the pork shoulder in a dish or ziploc bag and season with the brown sugar, salt, pepper, and cayenne. Rub to coat evenly with the seasonings.
• Heat the instant pot on the "saute" function. Once hot, add the olive oil then the pork. Sear for about 3 minutes per side, until all sides are golden brown. Remove to a plate.
• Add the onion, garlic, rosemary, and thyme to the instant pot. Cook for 2-3 minutes, until slightly softened and fragrant.
• Add the tomato paste and cook for about 30 seconds, until evenly mixed with the veggies. Pour in the balsamic vinegar and chicken broth. Stir and scrape the bottom to lift any browned bits stuck to the bottom of the pot.
• Place a metal or silicone trivet in the bottom of the instant pot and place the pork on it so it rests on the sauce (it's okay if it touches the sauce or if you don't have a trivet; this just makes it easier to keep the pork roast whole when you remove it after cooking).
• Place the lid on the instant pot and make sure the valve is set to "sealing." Set the instant pot to the "meat/stew" setting for 70 minutes.
• After the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to "venting" to release any remaining pressure. Lift the pork roast out of the instant pot and serve.
• Optional - to make gravy: Use a ladle or gravy separator to skim as much grease as possible off the top of the sauce. Stir the cornstarch into 1 tablespoon of cool water in a small bowl, then pour into the sauce. Set the instant pot to the "saute" function and cook the sauce, stirring frequently, until slightly thickened, about 3-4 minutes. Strain through a mesh strainer and discard solids.