Dinner for 2

Instant Pot Pork Roast

Name: Instant Pot Pork Roast
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 lb pork shoulder; 2 large russet potatoes; 8 large cremini mushrooms; 2 carrots; 2 tbsp unsalted butter; 2 tbsp regular soy sauce; 1 tbsp grapeseed oil or olive oil; 6 cloves garlic; 2 bay leaves; 1 dash balsamic vinegar; 1 cup unsalted chicken stock; kosher salt & ground black pepper to taste (optional); optional garnish: italian parsley; 2 tbsp cornstarch; 2 tbsp cold water

Pork shoulder pressure-cooks with potatoes, carrots, mushrooms, garlic, and soy-seasoned stock for a complete meal.

$4.70per serving $$$

60 minstart to table

2servings

American High-protein Lunches Dinners Instant Pot Back to school Cold-weather comfort Winter

Ingredients

1 1/2 lb pork shoulder
2 large russet potatoes
8 large cremini mushrooms
2 carrots
2 tbsp unsalted butter
2 tbsp regular soy sauce
1 tbsp grapeseed oil or olive oil
6 cloves garlic
2 bay leaves
1 dash balsamic vinegar
1 cup unsalted chicken stock
kosher salt & ground black pepper to taste (optional)
optional garnish: italian parsley
2 tbsp cornstarch
2 tbsp cold water

Steps

Cut the pork shoulder into large pieces and season them with salt and pepper for 10 minutes.
Set a 6-quart pressure cooker to sauté, heat the oil and butter, and brown the pork for 10 minutes.
Add the potatoes, carrots, mushrooms, garlic, bay leaves, vinegar, soy sauce, and stock.
Pressure-cook on high for 25 minutes, then let the pressure release naturally for 10 minutes.
Remove the pork and vegetables, then whisk the cornstarch with cold water and stir it into the hot liquid for 5 minutes.
Check that the pork reaches at least 145 F before serving.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.