It is officially FALL! My favorite season of the year. It is also roast season and officially crock pot season and it goes strong until the end of spring. Why? Because nobody got time to stand over the stove when you can be looking out the window when it’s rainy and foggy and think you in one of those 90’s -early 2000’s music videos? No? Just Me? I’ll grab my coffee with some baileys in there and have a grand time.

Anyways, this Instant Pot Pork Roast came to be, when I thought I had a “normal” beef roast, but didn’t. So I threw the recipe I had in mind out the window and completely improvised. It turned out fantastic. Here’s my Instant Pot Pork Roast with veggies!

Most of these ingredients are pantry staples. The mushrooms in here, you could opt out of them, but… this has been the best roast I’ve tasted. The gravy was delicious and I will use this method next time I do a beef roast. I know some people use packet ingredients, but honestly it only added 7 mins to the whole process, who I believe that is time well spent.

Serves 4
Prep time: 20 minutes
Cook time: 50 minutes*
Remember that you would have to Factor in the time that the IP comes to pressure and for the seal release.

Ingredients!

• 3 Lbs of Pork Roast (Pork butt/boston cut)
• 4-5 Yukon gold potatoes (I leave the skin on), diced to similar pieces.
• 1 medium yellow onion, in slices
• 4 portabella mushrooms (each packet were 6 ounces), diced
• 2 carrots (I had baby carrots, so I used a bunch of them)
• 3 tablespoons of unsalted butter
• 3 tablespoons of soy sauce
• 5 cloves of garlic, minced
• 2 bay leaves
• 3 dashes of balsamic vinegar
• 1.5 cups of chicken stock
• Kosher Salt and Pepper to taste
• 3 tablespoons of cornstarch & 3 tablespoons of water (as a thickener)

How to make it!

• Mise en place! Heat up the Instant Pot (press the sauté button), it should be HOT. Cut the potatoes, slice the onions (I cut them to strips)
• Browning the meats. Season with Salt and Pepper with Salt and Pepper. Add some oil to the IP (around 1 tablespoon). Sear the meat from 3-5 minutes.

• It’s mushroom time!Once the meat is seared, take the meat on to a plate. Add all of the mushrooms. Add the butter and season with Salt and Pepper. Coat the mushrooms with the butter and let them cook for 7 minutes. If you really want a deeper flavor, you can take this step to 12 minutes. It’s completely worth it!
• Add the Carrots, Onions, and Garlic to the pan and sauté for 2-3 minutes. Add the Bay Leaves.
• Deglaze with 3 dashes of balsamic vinegar. Add the 1.5 cups of the stock and the soy sauce. Deglaze the pan throughly.
• Put the pork back to the pan and hit the CANCEL button. Add the potatoes on top of the pork.
• Pressure cook for 50 minutes on high pressure. After the meat is done, you could do a natural release, but I’m hungry so release the kraken.
• Place the veggies and meat to a plate. Make the gravy. In a bowl add the cornstarch and water. add to the pan. You can add this in stages and make the gravy to your desired consistency.

Serve! You can eat it by itself or you can serve it with some white rice!!

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