Instant Pot Pork Roast With Cauliflower Gravy Recipes

INSTANT POT PORK ROAST WITH VEGETABLES & GRAVY

Steps:

• Trim the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about 1/8th of an inch thick. It is ok if you trim through to the meat in some areas. Trim up any other large areas of fat.
• Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
• Rub the roast completely with 1 tbsp of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.
• Turn the Instant Pot onto saute mode, medium, and add 2 tbsp olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).NOTE: If you are using frozen pork roast, skip this step.
• Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
• Remove the roast from the pot and set aside.
• YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
• Pour the 2 cups chicken broth into the pot, keeping the saute function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.
• Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tbsp worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!
• Add the trivet to the pot and place the pork on the trivet.
• Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
• Do a 15 minute natural pressure release, then quick release any remaining pressure.
• Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
• Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
• Do a quick release of pressure.
• Remove the veggies, plate them with the roast for serving.
• Season the veggies with salt & pepper.
• Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
• Turn the now empty pot on to saute mode. Melt the 2 tbsp butter in the pot. Sprinkle 1/4 cup all purpose flour into the melted butter and whisk together to make a roux.
• Pour 2 1/2 cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking. Taste for seasonings.
• Remove the string binding from the roast. Serve the roast cut into slices with the veggies and the gravy on the side.