Instant Pot Pork Roast with Carrots, Potatoes, and Gravy
Ingredients
The Pork Roast
-
2
teaspoons
garlic powder
-
1 ½
teaspoons
onion powder
-
1 ½
teaspoons
salt
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
brown sugar
-
2
pounds
pork shoulder roast
The Gravy and Vegetables
-
2
tablespoons
butter
-
3
cloves
garlic, minced
-
½
medium
white onion, chopped
-
½
cup
dry white wine
-
1
cup
chicken broth
-
1
sprig
fresh rosemary
-
2
large
carrots, chopped into 1 ½" chunks
-
1
pound
small potatoes, whole
-
1 ½
teaspoons
dijon mustard
-
½
teaspoon
dried thyme
-
2
tablespoons
cornstarch
-
2
tablespoons
cold water
Instructions
- Mix garlic powder, onion powder, salt, pepper, and brown sugar in a small bowl and rub the mixture over the pork roast.
- Set the Instant Pot to Sauté mode, melt butter, and sear the pork roast on all sides until golden brown.
- Remove the pork roast and sauté onions and garlic until softened.
- Deglaze the pot with white wine, scraping any browned bits, and let it boil for 2 minutes.
- Add chicken broth, rosemary, carrots, potatoes, dijon mustard, and thyme, then return the pork roast to the pot.
- Secure the lid and cook on Manual High Pressure for 30 minutes, then allow a Natural Release for 10 minutes.
- Remove the pork, potatoes, and carrots from the pot.
- Mix cornstarch and cold water to create a slurry, then add it to the pot to thicken the gravy.
- Return the pork and vegetables to the pot, spoon gravy over the top, and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
11g
Total carbohydrates
23g
Total protein
21g
Sodium
877mg
Cholesterol
72mg
You might also like