1 pork roast
2 cups water OR chicken broth ( I used 1 cup of each)
1 & ½ tsp salt
1 & ½ tsp pepper
1 tsp onion powder
2 tbsp. olive oil (divided)
1 small onion, sliced into quarters
About 3 garlic cloves –sliced or minced
In a small bowl, combine salt, pepper, & onion powder.
Rub pork with 1 tablespoon of olive oil and season with the salt mixture.
Put the rest of the olive oil in the IP – then select Saute. When “Hot” is displayed – add the roast and sear on all sides. For me, it was about 5 minutes a side.
Remove and set the roast aside. Add the water/broth (scraping any bits from the side with a wooden spoon.)
Place the trivet in the bottom on the IP, and arrange the onion and garlic slices in the liquid mixture. Place the roast on the trivet.
Select the Meat/ Stew OR Pressure Cook button and set cook time for 30 minutes.
When the cooking cycle is finished, allow the pot to sit (and slow release) for 10 minutes. Then do a quick release by moving the valve to Venting.
Optional: To crisp the roast, put it in a pre-heated oven (425) for a few (5-10) minutes. Use a roasting pan.
Move the roast to a cutting board, and slice.
Next – (BEST PART!) I turned on the Saute button and added some flour to create a gravy with that broth and drippings. Keep stirring it! Just saute a few minutes until a nice gravy is formed. Then turn the IP off. You can pour the gravy over the roast – OR put the roast back in the IP to “swim” in the gravy. We thought it was SO good. It was my 1st roast in the Instant Pot!!
Powered by WPeMatico