Go Back
+ servings
Healthy instant pot pork roast

Instant Pot Pork Roast with Wine Sauce

Author: Heidi Boortz
Servings : 8

Ingredients

Pork Rub

  • 2 Tbsp coconut sugar
  • 1/2 Tbsp garlic powder
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 1 tsp dried thyme
  • 1/2 tsp pepper

Pork

  • 4 lb pork shoulder
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp bottled minced garlic
  • 1 cup Chicken broth or vegetable broth
  • 1/2 cup red wine or cranberry juice
  • 1/4 cup Balsamic Vinegar

Sauce

  • 2 Tbsp cornstarch

Instructions

Pork Rub

  • Mix all ingredients in a small bowl.

Pork

  • Rub spice mixture evenly onto all sides of pork.
  • Press sauté on the instant pot. Add oil. When oil is hot, add garlic. Stir well and let garlic cook 30 seconds. Add pork and brown on all sides.Press cancel.
  • Remove pork; add wine. Scrape pot to loosen brown bits. Fit instant pot with trivet. Add broth. Place pork on trivet.
  • Lock lid; set valve to sealing. Program for manual-high and 90 minutes. Allow for natural pressure release. Once pin drops, open lid and remove pork to a serving platter. Remove trivet.

Sauce

  • Press sauté. Add balsamic vinegar. Stir well. Remove 1/4 cup liquid from pot and place into a small bowl. Add cornstarch. Stir until cornstarch is dissolved. Pour cornstarch mixture into pot. Stir well and allow to thicken (about 2 minutes).
  • Serve pork with sauce.
Tried this recipe?Let us know how it was!