Pressure Cooker Pork Roast

Directions

1. 1
   Heat up your pressure cooker (Instant Pot: press Saut button and click adjust button to go to Saut More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).Brown the Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper.
2. 2
   Pour 2 tbsp (28g) unsalted butter in your pressure cooker.
3. 3
   Pour a dash of Balsamic vinegar and fully deglaze the pot with a wooden spoon.
4. 4
   Add the sliced pork shoulder meat with all the meat juice in the pressure cooker.
5. 5
   Place pork roast slices, carrots and potatoes on a large serving plate. Taste the sauce and season with more salt if necessary.
6. 6
   Serve the pork roast over your favorite side dishes or eat on its own
7. 7
   Add 1 tbsp (15 ml) of grapeseed oil in the pot. Ensure to coat the oil over the whole bottom of the pot.
8. 8
   Add in the chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter. Mushrooms will start releasing their moisture.
9. 9
   Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the gravy one third at a time until desired thickness.
10. 10
    Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (dont need to keep flipping the meat).
11. 11
    Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 12 minutes, but it will greatly enhance the flavor of the gravy.
12. 12
    Pour the pork roast slices, carrots and potatoes back into the gravy and mix gently to coat them with the gravy.