Instant Pot Strawberry Pork Roast Recipes

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 TENDERLOIN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
• Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
• Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

INSTANT POT® 'POT ROAST'

Steps:

• Pat roast dry and season liberally with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
• Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
• Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
• Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.