Instant Pot Creamy Mushroom Pork Roast Recipe

2018-11-03
  • Yield : 4-6 serving plates
  • 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
  • Fat

    15.1 g
  • Cholesterol

    58.3 mg
  • Sodium

    1089 mg
  • Carbohydrate

    25 g
  • Fiber

    1.8 g
  • Protein

    22.5 g

Instant pot creamy mushroom pork roasts recipe. Pork loin roast in an instant pot and served with delicious mushroom gravy. Recipe adapted from https://www.healthstartsinthekitchen.com/recipe/low-carb-pressure-cooker-pork-roast-with-mushroom-gravy/

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 6-quart (6 L) electric pressure cooker turned to the browning mode, heat the olive oil. Add the pork roast loin and brawn 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 begins to brown, for about 3 minutes. Stir in the ginger, honey, and vinegar. Cook for further 1 minute, until fragrant.

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

Close instant pot an 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 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 the 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 cauliflower, onion, garlic, celery, and water. Stir well. Top with the 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 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 form the pot and transfer in an oven proof dish.

Step 4

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

Step 5

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

Step 6

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

Step 7

Serve mushroom gravy over cooked pork. Enjoy!

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