Instant Pot Pork Roast
Ingredients
The meat
-
3
pounds
boneless pork butt
The seasoning
-
1
tsp
garlic powder
-
½
tsp
black pepper
-
½
tsp
sea salt
-
½
tsp
onion powder
-
½
tsp
oregano
The cooking fat
The vegetables
-
½
sweet onion
finely diced
-
4
cloves
garlic
-
1 ½
pounds
mini gold potatoes
-
3
large
carrots (chopped)
The broth and herbs
-
3
cups
beef broth
-
2
leaves
bay leaves
The thickener
-
1
tbsp
tapioca flour (optional)
Instructions
- Season the pork butt with garlic powder, black pepper, sea salt, onion powder, and oregano.
- Sauté olive oil in the Instant Pot, then sear the pork butt for 4 minutes on each side.
- Remove the pork and sauté the onions and garlic for 1 minute.
- Add beef broth, return the pork to the pot, and add potatoes, carrots, and bay leaves.
- Seal the lid and pressure cook on high for 60 minutes.
- Allow the pressure to naturally release for 15 minutes, then manually release the remaining pressure.
- Remove the pork and vegetables, and mix some pot juices with tapioca flour to thicken the sauce.
- Garnish with fresh herbs and serve.
Nutrition Facts (estimated)
Servings
6
Calories
468
Total fat
18g
Total carbohydrates
27g
Total protein
47g
Sodium
819mg
Cholesterol
136mg
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