INSTANT POT 4 LB PORK ROAST RECIPES

Steps:

• Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
• When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
• Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
• Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
• When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
• Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
• Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
• When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.

Steps:

• Place the olive oil and the coconut oil in the bottom of the Instant pot and use the palm of your hand to rub it about so that the bottom is well covered.
• Place the pork shoulder into the Instant Pot on top of the oils.
• Score the top of the pork.
• Mix all of your seasonings and the chicken stock cube in a bowl and then rub into the top of your pork.
• Place the lid on your Instant Pot and cook on the slow cooker setting for four hours.
• Take the lid off and allow to rest for 10 minutes before serving.
• Serve with warm crusty bread or in wraps.