INSTANT POT® PORK ROAST WITH CAULIFLOWER GRAVY
Pork shoulder starts off in the Instant Pot® and finishes up in the oven while you prepare the tasty, cauliflower-based mushroom gravy in this low-carb, paleo meal.
Provided by Stephannie
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place cauliflower, water, onion, celery, and garlic in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place pork roast on top and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork to a baking dish and transfer cooked vegetables and broth to a blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pork in the preheated oven while you prepare the gravy, allowing the fat to render and edges to crisp up.
- Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend vegetables until smooth.
- Turn the Instant Pot® to the Saute function. Add coconut oil and mushrooms and cook until soft, 3 to 5 minutes. Pour in blended vegetables and continue to cook until gravy has thickened, 5 to 7 minutes.
- Remove pork from the oven and shred with two forks. Serve with mushroom gravy.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 12.5 g, Cholesterol 89.1 mg, Fat 28.3 g, Fiber 4.2 g, Protein 27.1 g, SaturatedFat 13.7 g, Sodium 562 mg, Sugar 4.9 g
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Sheryar Khan
[email protected]I love that this recipe is so versatile. You can add any vegetables you like to the pot with the pork roast. I've also tried it with different types of meat, like chicken and beef.
Md Sulaiman
[email protected]This recipe is a great way to get your kids to eat their vegetables. The cauliflower gravy is so creamy and delicious, they'll never know they're eating cauliflower.
Usman Ramzan
[email protected]I've made this recipe several times, and it's always a hit. It's the perfect dish for a special occasion or a weeknight dinner.
Temesgen Sisay
[email protected]This recipe is a must-try for any pork lover. The pork is fall-off-the-bone tender, and the gravy is rich and flavorful.
Kane D
[email protected]I'm definitely going to try this recipe again. It's a keeper!
Cabdi Casiis
[email protected]I served this dish with mashed potatoes and green beans. It was a perfect comfort food meal.
Maama Solomon
[email protected]I added some chopped carrots and celery to the pot with the pork roast. It gave the dish a nice extra boost of flavor.
Nicholai Mediate
[email protected]This recipe is a great way to use up leftover cauliflower. I had some leftover from another recipe, and it worked perfectly in this gravy.
Kelvin Kombe
[email protected]I've never made pork roast before, but this recipe made it so easy. The instructions were clear and concise, and the end result was delicious.
Kaden Golden
[email protected]I'm not a big fan of pork, but I really enjoyed this recipe. The pork was so tender and flavorful, and the gravy was amazing.
Muzaffar Baig
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved the pork and gravy, and they couldn't believe it was made with cauliflower.
Wiseboss Kreatiph
[email protected]This recipe is perfect for busy weeknights. It's quick and easy to make, and the leftovers are just as good the next day.
Zak Waad
[email protected]I was skeptical about using cauliflower in gravy, but it was surprisingly delicious. It added a nice depth of flavor to the dish.
Alina Yasmeen
[email protected]I've made this recipe a few times now, and it's always a hit. The pork is always juicy and flavorful, and the gravy is rich and creamy. My family loves it!
Margaret Akello
[email protected]This recipe is a game-changer! The pork roast came out melt-in-your-mouth tender, and the cauliflower gravy was a perfect accompaniment. I'm definitely adding this to my regular dinner rotation.