Instant Pot Roast

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Hard Cider-Braised Pork Pot Roast with Cream Gravy Pressure Cooker Recipe – Category: Pressure-Cooker

Hard Cider-Braised Pork Pot Roast With Cream Gravy Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 45 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 4 tablespoons (½ stick) unsalted butter
  • 1 (3½-pound) pork shoulder roast, excess fat removed and seasoned with salt and black pepper
  • 4 shallots, chopped
  • 1 large white onion, chopped
  • 3 cloves garlic, chopped
  • 8 ribs celery, finely chopped
  • 8 juniper berries
  • 2 sprigs fresh thyme
  • ¾ cup hard apple cider
  • ¾ cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour or potato starch flour

BEURRE MANIE

Method

  1. In a 6- to 8-quart pressure cooker, heat the oil and 2 tablespoons of the butter over medium-high heat until the butter is foamy
  2. Add the roast, fat side down, and brown on all sides, 3 to 4 minutes total
  3. Transfer to a plate
  4. Add the shallots and onion to the pot; cook, stirring, just until softened, about 1 minute
  5. Add the garlic and cook for 30 seconds
  6. Add the celery, juniper berries, thyme, cider, and broth
  7. Return the roast and any accumulated juices to the pot
  8. Bring to a boil
  9. Close and lock the lid
  10. Set the burner heat to high
  11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  12. Set a timer to cook for 45 minutes
  13. Remove the pot from the heat
  14. Open the cooker with the Natural Release method; let stand for 15 minutes
  15. Be careful of the steam as you remove the lid
  16. An instant-read thermometer inserted into the center of the meat should read 150° F
  17. Transfer the roast to a cutting board and cover loosely with aluminum foil while you make the gravy
  18. The temperature of the meat will rise another 5° to 10° F while sitting
  19. Remove the strings before carving if your roast is tied
  20. Skim the fat from the juices and bring to a boil
  21. Add the cream
  22. Mash the remaining 2 tablespoons butter with the flour in a small bowl with a fork
  23. Add to the pot and whisk until thickened, about 5 minutes
  24. Season to taste and transfer to a sauceboat
  25. Slice the meat at least ½ inch thick and arrange on a platter
  26. Pass the gravy boat

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