Instant Pot Strawberry Pork Roast Recipes

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 ROAST PORK

Steps:

• In a small bowl, combine salt and pepper and stir to combine.
• Rub pork roast with the salt mixture on all sides.
• Select the Sauté button to heat the Instant Pot. When "Hot" is displayed, add the olive oil.
• Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
• When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
• Add the broth or water and the garlic powder to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.
• Place the trivet in the bottom of the Instant Pot. Lay the roast on top of the trivet and arrange the onions around.
• Cover pot, lock on the lid, and set the steam release valve to Sealing.
• Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.
• When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
• To crisp the crust, preheat oven to 425˚F while the roast is resting.
• Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated oven and cook for 10 minutes.
• Remove the pork to a cutting board.
• Carve the roast into 1/2" slices.

INSTANT POT PORK ROAST

Steps:

• Brown Pork Butt: Heat up Instant Pot by using "Sauté More" function. Wait until the indicator says "HOT". Generously season pork butt with kosher salt and ground black pepper. Add 1 tbsp (15ml) grapeseed oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Add in seasoned pork butt, then let it brown for exactly 5 minutes on each side. You don't need to constantly flip the meat. When pork butt is nice and browned, remove and set aside to rest for 5 minutes on a chopping board.
• Sauté Mushrooms: Add 2 tbsp (28g) unsalted butter in Instant Pot. Add in chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter. Mushrooms will start releasing their moisture. Let the moisture evaporate, then stir occasionally until mushrooms are slightly crisped and browned. Amy + Jacky's Tip: This step takes roughly 7 to 12 minutes, but it'll greatly enhance the gravy's flavors.
• Cut Pork Butt: While the mushrooms are sautéing in Instant Pot, cut the pork butt into 0.5" thick slices.
• Sauté Garlic & Carrots: Add in minced garlic, then sauté until fragrant (~20 seconds). Add in carrots and 2 bay leaves, then sauté for another 2 minutes.
• Deglaze Instant Pot: Pour a dash of Balsamic vinegar, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Mix in 1 cup (250ml) unsalted chicken stock and 2 tbsp (30ml) regular soy sauce.
• Pressure Cook Pork Roast: Add in sliced pork butt with all the meat juice. Layer potato chunks on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. Open the lid carefully.
• Make Gravy: Place sliced pork, carrots, and potatoes on a large serving plate. Taste the gravy and season with more salt if necessary. Mix 2 tbsp cornstarch with 2 tbsp cold water, then stir the mixture into the gravy one third at a time until desired thickness. Put the sliced pork, carrots, and potatoes back into the gravy, then mix gently to coat them with the gravy.
• Serve: Serve the flavorful pork roast with your favorite side dishes or eat it as a meal. Enjoy~ :)

INSTANT POT PORK ROAST

Steps:

• Trim the roast to remove skin and top fat, if necessary. Pat dry.
• Mix the salt and pepper in a small bowl. Rub the seasoning all over the pork.
• Turn on saute mode on the Instant Pot. Add the cooking oil to the pot. When hot, add the pork roast and brown on top and bottom. Turn off the Instant Pot and remove the roast.
• Add the water and whisk any browned bits from the bottom of the pot. Lay the pork roast in the water.
• Lock the lid and set the valve 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 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 slurry and whisk until thickened.
• Slice the roast and serve with gravy and your favorite side dish.

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 LOIN IN CRANBERRY-DIJON SAUCE

Steps:

• Pat pork loin dry and season on all sides with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
• Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
• Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
• While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.