Instant Pot Pork Roast

 

1 ½ tsp. garlic powder

1 tsp. onion powder

2 tsp. sea salt

½ tsp. pepper

Roast

2 – 3 lb. pork roast

4 T. butter divided

3 cloves garlic minced

½ yellow onion chopped

2 T. Worcestershire sauce

1 ½ c. broth any kind

4 large carrots chopped into 1’’ pieces

2 large potatoes chopped into 1’’ pieces

Gravy

¼ c. all-purpose flour

¼ c. butter

 

In a small bowl combine all dry rub spices. Rub the spice mixture all over your roast making sure it is entirely covered, set aside. If your pork roast has netting on it make sure to remove it. Turn your Instant Pot to sauté. Add 2 T. butter to the pot. When the butter is melted add onions. Sauté for 4-5 minutes and then add minced garlic and sauté an additional minute. Add the last 2 T. butter to pot and melt. Add the pork roast and sear each side for 2-3 minutes or until brown. Remove pork roast from Instant Pot. Add broth and Worcestershire sauce to pot and deglaze pot. You will want to leave it on sauté and scrape all the brown bits from the bottom of the pot to avoid getting the burn feature. Place the trivet on the bottom of the pot. Add the pork roast back into the pot on top of the trivet. Seal Instant pot and set to manual high pressure for 70 minutes. When time is done, quick release pressure. Add the carrots and potatoes to the Instant Pot. Place lid back on the pressure cooker and set to 5 minutes. When done cooking, quick release pressure, remove pork roast and veggies from the Instant Pot and cover with aluminum foil. Remove trivet and set aside. Turn the Instant Pot to sauté and add butter, melt. Slowly whisk in the flour to the gravy. Cook for 3-4 minutes or until sauce thickens to form gravy. Season with salt and pepper if desired.