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Instant Pot Creamy Mushroom Pork Roast Recipe

2022-11-03
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

    334.3
  • Carbohydrates

    25 g
  • Cholesterol

    58.3 mg
  • Fat

    15.1 g
  • Fiber

    1.8 g
  • Protein

    22.5 g
  • Saturated Fat

    6.0 g
  • Serving Size

    1
  • Sodium

    1089 mg
  • Sugar

    1.4 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    2.2 g
  • Potassium

    584 mg
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Instant pot creamy mushroom pork roasts recipe. Pork loin roast cooked in an instant pot and served with delicious mushroom gravy. You may also like Pressure Cooker Pork Loin with Mustard Cream

Do you like to cook a pork roast in a pressure cooker? So, you may also like Pork Loin with Cranberries, Ginger, and Honey

Instant Pot Pork Loin with Cranberries, Ginger, and Honey

makes 4-6 servings

Ingredients: 2 tablespoons (30 ml) olive oil, 2½ pounds (1.44 kg) boneless pork loin roast, 1/2 cup (125 ml) whole fresh cranberries, 1/2 cup (125 ml) pearl onions, thawed, 2 tablespoons (30 ml) minced fresh ginger, 1 tablespoon (15 ml) clear honey, 1 tablespoon (15 ml) apple cider vinegar, 1 cup (250 ml) low-sodium, fat-free chicken broth, 1/2 teaspoon (3 ml) ground cinnamon, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1/4 teaspoon 91 ml) ground cloves

Instructions: In a 6-quart (6 L) electric pressure cooker turned to the browning mode, heat the olive oil. Add the pork roast loin and brown on all sides, turning occasionally. Remove cooked meat from the pot and transfer to a large plate. Keep warm.

Add thawed onions and cranberries to the pot. Cook, stirring occasionally, until onions begin to brown, for about 3 minutes. Stir in the ginger, honey, and vinegar. Cook for a further 1 minute, until fragrant.

Pour in chicken broth, scraping up any browned bits on the bottom of the instant pot.  Stir in ground cinnamon, salt, black pepper, and ground cloves, then return the reserved pork and all accumulated juices to the pot.

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 27 minutes.

Drop the pot’s pressure back to normal, using the Quick Release method. Unlock and open the lid. Transfer the cooked pork loin to a cutting board. Allow cooling for 5 minutes before slicing. Slice into 1/4-inch-thick slices.

Serve with plenty of pan sauce and vegetables. More Pressure Cooker Recipes

Instant Pot Creamy Mushroom Pork Roast Recipe

Ingredients

  • 3 pound (1.44 kg) pork roast
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chopped cauliflower
  • 1 medium yellow onion, peeled and chopped
  • 4 cloves garlic, peeled
  • 2 ribs celery
  • 8 oz (240 g) portobello mushrooms, sliced
  • 2 tablespoons coconut oil
  • 2 cups (500 ml) water

Method

Step 1

In an instant pot, combine the cauliflower, onion, garlic, celery, and water. Stir well. Top with pork roast, then season with salt and black pepper.

Step 2

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 60 minutes.

Step 3

Open the instant pot, using the Quick Release method. Unlock and open the lid. Remove cooked pork from the pot and transfer it to an ovenproof dish.

Step 4

Preheat the oven to 400 F (200 C). Bake the meat in preheated oven until crisp.

Step 5

Meanwhile, transfer cooked vegetables and liquid to a blender. Blend until smooth and set aside.

Step 6

Add mushrooms and coconut oil to the instant pot, turned to sauté function. Close and lock the lid. Cook until soft, for 3-5 minutes. Stir in the blended vegetables and continue cooking until the mixture is thickened.

Step 7

Serve mushroom gravy over the cooked pork. Enjoy!

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