Italian Instant Pot Pork Roast
This Italian Instant Pot Pork Roast recipe makes tender, juicy meat from a pork shoulder roast in the pressure cooker in less than two hours!
Servings: 6 servings
Ingredients
For the pork:
- 7- pound boneless pork shoulder
- salt and freshly ground pepper
- 1 teaspoon mild paprika
- 2 cups packed fresh flat-leaf parsley leaves
- ¼ cup fresh rosemary leaves
- 2 tablespoons fresh thyme leaves
- ¼ cup extra-virgin olive oil plus 1 Tablespoon
- Salt and freshly ground pepper
- 1 large onion , sliced
- 2 cups broth (I used my own chicken broth)
- 1 cup water
- 1 cup white wine (optional)*
For the gravy:
- 5 Tbsp butter
- 5 Tbsp all-purpose flour
- 3 cups broth , plus the juices from the Instant Pot after the pork cooks
- ½ cup mushrooms (I used porcini and regular mushrooms that were already cooked up)
- Salt and Pepper , to taste
Instructions
Cook the pork:
- Cut the roast into two large pieces. Rub the pork with 1 Tablespoon salt and pepper, and a teaspoon of paprika. Place in a plastic zip bag or plastic storage container. Store in the fridge overnight or a for a few hours before cooking.
- When ready to cook, turn Instant Pot on "Sauté”, and add 2 Tablespoons extra virgin olive oil. Rub the pork loin with 1 Tablespoon olive oil and sear the sides of the pork loin to a nice golden brown. Press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
- Add the roast onto the trivet inside the Instant Pot. Add the liquid (water, broth, wine if you are using, or more broth/water if you don’t like to cook with wine). Add the sliced onion and fresh herbs on top of the roast. Drizzle on about 1 Tablespoon extra virign olive oil.
- Cover and move the valve to sealing position.Turn the instant pot to MANUAL pressure ‘HIGH’ and cook time 45 minutes *depending on size & preferred doneness. Allow for a natural release. When the top unlocks (I left mine on warm for almost 30 minutes while I made my side dishes), slice the roast or you could shred the pork with two forks (if making pulled pork sandwiches).
Make the gravy:
- Melt the butter in a medium saucepan over low heat. Remove from heat.
- Whisk flour into butter.
- Whisk in 1/2 cup broth until smooth. Whisk in another half cup. Keep adding the broth 1/2 cup at a time stirring together so it’s smooth.
- Bring to a boil over medium-high heat. Reduce heat to low and simmer a few minutes.
- Taste and add salt and pepper (and the mushrooms if you are using them(already cooked up). Serve the pork with the gravy, mashed potatoes or polenta, your favorite green vegetable. If you like, drizzle on a little more of the extra virgin olive oil on the pork before serving.
Notes
- *A note about the wine: I used a Pinot Grigio I had on hand already opened. However, you could use more water or broth if you prefer to omit the wine altogether.
- Make this PALEO: in the gravy, sub all-purpose flour for tapioca starch or arrowroot powder.