Name: Instant Pot Pork Roast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2-3 lb pork roast (pork butt); ½ tsp salt; ½ tsp pepper; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp paprika; ½ tsp oregano; ½ tsp thyme; 2 tbsp olive oil; 2 cups onions; 2 cups carrots; 3 cups mushrooms; 3 cups potatoes; 2 cups beef stock or water; ¼ cups water; 2 tbsp cornstarch

Description

Instant pot pork roast is made using a piece of meat called a butt roast. It is a fattier piece of meat with a lot of delicious flavor. It is very easy to make, and comes out perfect every time. We made it as a “one pot meal” because that way once you put it all together the meat and veggies all cook on their own. By the time you set the table, and throw together a green salad, it’s well on its way to being done.

Ingredients

Scale

2–3 lb pork roast (pork butt)
½ tsp salt
½ tsp pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp oregano
½ tsp thyme
2 tbsp olive oil
2 cups onions
2 cups carrots
3 cups mushrooms
3 cups potatoes
2 cups beef stock or water

Gravy:

¼ cups water
2 tbsp cornstarch

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Instructions

Take the roast out of the refrigerator while preparing the spices.
Mix all the spices together in a small bowl.
Now rub the mixture on all of the sides of the meat. Set aside.
Wash and cut your veggies and set aside.
Heat the instant pot on saute. While heating add the oil. When the oil is hot add the pork roast and sear on all sides to seal in the juices. Remove and set aside.
Add the broth and with a wooden spoon stir up all of the brown bits that are stuck on the bottom from the meat. When done add the meat back in the pot and pressure cook for 37 minutes. Slowly and carefully release the steam. Open the pot and take out the meat.
Now add the veggies and potatoes to the pot and once again set it on pressure to cook for 5 minutes. Slowly release the steam again for 5 minutes and then take the veggies out.
Mix the cornstarch and cold water together and add it to the boiling broth in the pot, stir until you reach desired thickness. If it is not thick enough then make up some more thickener and add to the pot. Pour it out on top of the meat and veggies and serve.

Notes

0.6 NET CARBS PER SERVING WITHOUT GRAVY (NO VEGGIES OR POTATOES)

2.4 NET CARBS PER SERVING WITH GRAVY (NO VEGGIES OR POTATOES)

14.4 NET CARBS PER SERVING WITH POTATOES, AND VEGGIES (NO GRAVY)

16.2 NET CARBS PER SERVING WITH GRAVY, POTATOES, AND VEGGIES

If you want your gravy to be a bit lighter on the carbs then replace the cornstarch with xanthan gum, a low carb thickening agent.

Make sure to sear the roast before cooking it.

Don’t forget to test your meat to make sure that it came out the right temperature.

To retain the most juicy piece of meat, allow it to rest a few minutes before slicing it.

Storing: It’s easy to store your leftover pork roast. Put the meat in an airtight container and refrigerate for 3-4 days.

Reheating: When you want to reheat your pork roast just pop it in the microwave for 1-2 min or heat it up on the stove in a nonstick fry pan with a few drops of water for 1-2 minutes on medium heat.

Freezing: The meat will hold up well in the freezer for 3-4 months if you wrap it well. Put it in an airtight container and then in a ziploc bag or put the meat in a plastic bag and then into an airtight container.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Instant Pot
Cuisine: American