INSTANT POT® PORK ROAST WITH CAULIFLOWER GRAVY
Pork shoulder starts off in the Instant Pot® and finishes up in the oven while you prepare the tasty, cauliflower-based mushroom gravy in this low-carb, paleo meal.
Provided by Stephannie
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place cauliflower, water, onion, celery, and garlic in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place pork roast on top and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork to a baking dish and transfer cooked vegetables and broth to a blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pork in the preheated oven while you prepare the gravy, allowing the fat to render and edges to crisp up.
- Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend vegetables until smooth.
- Turn the Instant Pot® to the Saute function. Add coconut oil and mushrooms and cook until soft, 3 to 5 minutes. Pour in blended vegetables and continue to cook until gravy has thickened, 5 to 7 minutes.
- Remove pork from the oven and shred with two forks. Serve with mushroom gravy.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 12.5 g, Cholesterol 89.1 mg, Fat 28.3 g, Fiber 4.2 g, Protein 27.1 g, SaturatedFat 13.7 g, Sodium 562 mg, Sugar 4.9 g
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