Best Instant Pot Pork Roast With Cauliflower Gravy Recipes

INSTANT POT PORK ROAST (+ CROCKPOT INSTRUCTIONS)

Steps:

• Place the pork shoulder in a dish or ziploc bag and season with the brown sugar, salt, pepper, and cayenne. Rub to coat evenly with the seasonings.
• Heat the instant pot on the "saute" function. Once hot, add the olive oil then the pork. Sear for about 3 minutes per side, until all sides are golden brown. Remove to a plate.
• Add the onion, garlic, rosemary, and thyme to the instant pot. Cook for 2-3 minutes, until slightly softened and fragrant.
• Add the tomato paste and cook for about 30 seconds, until evenly mixed with the veggies. Pour in the balsamic vinegar and chicken broth. Stir and scrape the bottom to lift any browned bits stuck to the bottom of the pot.
• Place a metal or silicone trivet in the bottom of the instant pot and place the pork on it so it rests on the sauce (it's okay if it touches the sauce or if you don't have a trivet; this just makes it easier to keep the pork roast whole when you remove it after cooking).
• Place the lid on the instant pot and make sure the valve is set to "sealing." Set the instant pot to the "meat/stew" setting for 70 minutes.
• After the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to "venting" to release any remaining pressure. Lift the pork roast out of the instant pot and serve.
• Optional - to make gravy: Use a ladle or gravy separator to skim as much grease as possible off the top of the sauce. Stir the cornstarch into 1 tablespoon of cool water in a small bowl, then pour into the sauce. Set the instant pot to the "saute" function and cook the sauce, stirring frequently, until slightly thickened, about 3-4 minutes. Strain through a mesh strainer and discard solids.

POT ROAST WITH MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
• Put the Instant Pot on "Saute". Once it says "Hot", add the oil.
• When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
• Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
• Set the pressure knob to "Sealing" and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Select "Manual" and increase to 50 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
• After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read "L 0:10".
• Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the roast and veggies with foil.
• Set the Instant Pot to "Saute" and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
• Hit "Cancel" and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
• Place the cauliflower florets in the pot. Pour in the beef broth.
• Seal the lid and set the pressure knob to "Sealing".
• Select "Manual" and set time to 5 minutes.
• Once time is up, using a towel or mit, release the pressure knob from "Sealing" to "Venting". After steam has been released, carefully remove pot and dump out the liquid.
• Using a potato masher or fork, mash the cauliflower until smooth.
• Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
• Serve with pot roast and gravy.
• Enjoy!