Pork Pot Roast in Instant Pot


1½ tsp. salt

1½ tsp. pepper

1 tsp. garlic powder

2 Tbsp. olive oil, divided

A 2 lb. pork shoulder (also called pork butt)

2 cups unsalted chicken broth or water
Optional; Instead of chicken broth, substitute the following
  2 cups boiling water
  Add 2 teaspoons of Hondashi powder
  Remove water from heat and add 3 tablespoons Miso paste

1 onion cut into quarters

3 cloves garlic


In a small bowl, combine salt, pepper, and garlic powder and stir to combine.

Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.

Select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add the remaining tablespoon of olive oil.

Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side. Set the searing time for 30 minutes.
Though you will not sear for that long, the Instant Pot will turn off when it reaches whatever time is set.
By setting the time for 30 minutes, you know that you will have finished searing before the Instant Pot shuts off.
Note that the Instant Pot should not be covered.

When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.

Add the broth or water to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.

Place the trivet in the bottom of the Instant Pot. Lay the roast on top of the trivet and arrange the onions and garlic around.

Cover pot, lock on the lid, and set the steam release valve to Sealing.

Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.

When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.

Optional Step: To crisp the crust, preheat oven to 425°F while the roast is resting.

Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated oven and cook for 10 minutes.

If not using the crisping method: Remove the pork to a cutting board.

Carve the roast into 1/2” slices.

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