INSTANT POT BONE IN PORK ROAST RECIPES

Steps:

• In a small bowl, stir together all spice rub ingredients until well combined.
• Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.
• Pour olive oil into Instant Pot insert and turn it on saute mode. When the pot is hot, place the pork in the Instant Pot and brown on all sides. You may need to do this in two batches. Transfer the browned pork to a clean plate.
• Turn off Instant Pot. Pour about half of the chicken broth into the pot and use a rubber spatula to scrape up any browned bits off of the bottom of the pot. Add the rest of the broth, the barbecue sauce, apple cider vinegar and honey (or brown sugar). Stir to combine.
• Return the pork to the Instant Pot. Close the lid. Turn the steam release valve to the sealing position. Set the Instant Pot to pressure cook at high pressure for 60 minutes.
• The Instant Pot will take about 15 minutes to pressurize and then the cook time will begin. When the cook time is done, allow the pressure to release naturally for 20 minutes (just leave the Instant Pot alone). Then, quick release any remaining pressure by carefully turning the steam release valve to the venting position (use either the handle of a long spoon or a potholder to turn the valve).
• Transfer pork to a large bowl.
• In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring occasionally, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.
• Meanwhile, use two forks to shred the pork. Stir it back into the thickened sauce. Serve pork on burger buns topped with additional barbecue sauce, if desired.

Steps:

• Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
• Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
• Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
• After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
• Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the “Sauté” setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
• Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
• Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
• Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
• Select the “Pressure Cook” or “Manual” function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes.
• When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
• Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter. Transfer the vegetables to the serving platter, and then serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
• To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the “Sauté” setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
• Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)