Pork Roast
By :Amy Jacky
Print Recipe
Votes: 21
Rating: 4.9
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Pork, Potatoes
Prep Time 5 minutes
Cook Time 55 minutes
Servings
4 servings
Ingredients
  • 1-2 pounds pork shoulder/pork butt meat
  • 2 large russet potatoes cut into large chunks
  • 8 large cremini mushrooms roughly chopped
  • 2 carrots cut into large chunks
  • 2 tablespoons unsalted butter
  • 2 tablespoons light soy sauce not low sodium soy sauce
  • 1 tablespoon grapeseed oil or olive oil
  • 4 cloves garlic minced
  • 2 bay leaves
  • a dash of balsamic vinegar
  • 1 cup unsalted chicken stock
  • kosher salt and black pepper to taste
Thickener
  • 2 tbsp constarch
  • 2 tbsp cold water
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Carrot, Pork, Potatoes
Prep Time 5 minutes
Cook Time 55 minutes
Servings
4 servings
Ingredients
  • 1-2 pounds pork shoulder/pork butt meat
  • 2 large russet potatoes cut into large chunks
  • 8 large cremini mushrooms roughly chopped
  • 2 carrots cut into large chunks
  • 2 tablespoons unsalted butter
  • 2 tablespoons light soy sauce not low sodium soy sauce
  • 1 tablespoon grapeseed oil or olive oil
  • 4 cloves garlic minced
  • 2 bay leaves
  • a dash of balsamic vinegar
  • 1 cup unsalted chicken stock
  • kosher salt and black pepper to taste
Thickener
  • 2 tbsp constarch
  • 2 tbsp cold water
Votes: 21
Rating: 4.9
Rate this recipe!
Instructions
  1. Prepare the Pressure Cooker: Press Sauté button and click adjust button to go to Sauté More function. Make sure your pot is as hot as it can be wait until indicator says HOT.
  2. Brown the Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper.
  3. Add 1 tbsp of grapeseed oil in the pot. Ensure to coat the oil over the whole bottom of the pot.
  4. Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
  5. Sauté the Mushrooms: Pour 2 tbsp unsalted butter in your pressure cooker. Add in the 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 and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 – 12 minutes, but it will greatly enhance the flavor of the gravy.
  6. Cut the Pork Shoulder Meat: While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into 1/2 inch thick slices.
  7. Sauté Garlic & Carrots: Add in the minced garlic and sauté until fragrant (about 20 seconds). Then, add in the carrots and 2 bay leaves, and sauté for another 2 minutes.
  8. Deglaze the Pot: Pour a dash of Balsamic vinegar and fully deglaze the pot with a wooden spoon. Mix in 1 cup of unsalted chicken stock and add 2 tbsp of light soy sauce.
  9. Pressure Cook the Pork Roast: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Layer the potato chunks on the top. Close the lid and cook at High Pressure for 5 minutes + 10 minutes Natural Release. Open the lid carefully.
  10. Make the Gravy: Place pork roast slices, carrots and potatoes on a large serving plate. Taste the sauce and season with more salt if necessary. Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the gravy one third at a time until desired thickness. Pour the pork roast slices, carrots and potatoes back into the gravy and mix gently to coat them with the gravy.
  11. Serve: Serve the pork roast over your favorite side dishes or eat on its own
22 replies
  1. mmonforte
    mmonforte says:

    Delicious!
    I was hesitant with the soy sauce but it gave the sauce the perfect pop of flavor!

  2. Rayfratti
    Rayfratti says:

    Made it twice and it is Delicious!
    Makes the best gravy!!! I added little less than 1/4 cup red wine with corn starch for gravy flavor. Carrots undergo Maillard reaction for a close to roasted flavor. Really good.

  3. tburson
    tburson says:

    Made this tonight and it was awesome! That splash of balsamic vinegar was a delicious touch. This was so good that even my carrot hating teenager ate some carrots!

  4. Flakeyone
    Flakeyone says:

    Lot of pre and post work but worth it. Followed recipe exactly. Cooked 10 minutes high pressire. Awsome flavor and tenderness
    I used a $5 2 1/2 pound
    Half butt.

  5. JoshuaEQH
    JoshuaEQH says:

    Edits; use the saute function to heat the gravy to get it to thicken properly. I also used rice starch instead and had to use more than recommended by 2-3 times. Everything else was perfect. I roasted brocolli with olive oil and salt and pepper in the oven at 350 for half an hour and mixed it into the gravy at the end with eveything else to round out the dish. I also used way more mushrooms of teo types and only cooked them alone about 5-6 min.

  6. KsMemaw
    KsMemaw says:

    Our roast was larger than listed in the recipe. 20 minutes under pressure was perfect. Sauce excellent!

  7. Lisa jensen
    Lisa jensen says:

    Excellent! Loved it all! Follow directions and it is perfect!! Might try puttin a few onions in nexr time

  8. JoshuaEQH
    JoshuaEQH says:

    I have made his recipe several times. I double the veggies and even more the mushrooms and it still works perfect. An extremely good recipe.

  9. Mrs. Souther
    Mrs. Souther says:

    Amazing! First time I made it did not have balsamic vinegar so I used the rose wine I was drinking everyone loved it. The second time I made it I did not have carrot so I used a yellow bell pepper. It’s freeken delicious!!!

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