Pork Roast (Instant Pot)

Ingredients

• 2-4 lb Boneless Pork Butt Roast
  

• 1 tbsp dijon mustard
  

• Italian dressing seasoning packet
  

• 2 tbsp olive oil
  

• 2 cups chicken broth
  

• 3 garlic cloves peeled and crushed

• 1 bay leaf
  

• 1 tsp rosemary
  

• 1 tsp thyme.
  

• 7 red potatoes quartered
  

• 1 onion cut into eigths
  

• 3 carrots cut into large chunks
  

• 5 cremini mushrooms whole
  

• 3 celery stalks cut into large chunks
  

• 2 tbsp butter
  

• ¼ cup all purpose flour
  

• reserved liquid from the bottom of the pot strained of solids
  

Instructions

• 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 ⅛th of an inch thick. It is ok if you trim through to the meat in some areas. 
  

• 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).
  

• 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.
  

• 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.
  

• 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.
  

• 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 ¼ cup all purpose flour into the melted butter and whisk together to make a roux.
  

• Pour 2 ½ 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.
  

from: https://momsdinner.net/instant-pot-pork-roast/

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