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Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy.
This is the perfect fall dinner that is ready in little more than an hour.
Why this recipe works:
Instant pot recipes are the absolute best when it comes to dinner time. I have a serious love affair with my pressure cooker. It has completely replaced my crockpot.
- Pork and apples one one of the best pairings!
- A pork shoulder (or pork butt) roast would typically take all day to cook in a slow cooker or in the oven. When using the Instant Pot, however, one hour of pressure cooking creates the most tender and moist pork that just falls apart!
- The saute mode allows you to get a nice brown sear on the meat before you pressure cooking it. This not only adds a wonderful crispy texture, but it creates amazing flavor.
- The roast is cooked with onion, apple, broth and herbs. This combination gets infused into the meat. It is also the base for the gravy.
- The gravy gets made right in the Instant Pot, so no additional pots to dirty!
Ingredients needed:
- Pork shoulder roast (also known as pork butt)
- Salt, pepper, olive oil
- One onion and two apples
- Equal parts chicken broth and apple cider
- Fresh rosemary and sage, plus a bay leaf
- Butter and flour for the gravy
How to make this recipe:
- Step one is to sear the meat until it is nicely browned.
- Then you add onion, apple, apple juice, chicken broth, and a whole bunch of fresh herbs. A little savory and a little sweet is the right flavor profile for this meal. Any time you cook in the pressure cooker, you must add liquid!
- Secure the lid and cook on high pressure for 60 minutes with a slow pressure release.
- I cooked down all those wonderful apples and onions along with the juices from the meat, then I strained out all the solids and thickened it up.
- Finally, create a roux using butter and flour. To that you add the strained liquid. The result was a beautiful savory gravy that tasted like a fall harvest. It reminded me of when I was a kid and we had pork chops with apple sauce for dinner, only much better.
Cooking tips:
- If your meat is frozen or cold, that may increase your cooking time. An additional 10-20 minutes should work. Sure beats the 6-8 hours it would take to braise this meat to tender perfection in a dutch oven or crockpot!
- Any kind of apple will work, but I prefer apple that are both tart and sweet. Pink lady or honeycrisp are what I recommend for this recipe.
- I served this dinner up with some wild rice and fresh green beans sauteed in garlic – YUM! Healthy, fast, and fall flavor for the win!!!
Related recipes:
Love the convenience of cooking a roast in the pressure cooker? You’ll have to try these recipes!
- Barbacoa Beef for the best quesadillas
- Shredded Beef for enchiladas, burritos, or tacos
- Pot Roast
- French Dip Sandwiches
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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Pressure Cooker Pork Roast with Apple Gravy
Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.
Equipment
Ingredients
- 1 pork shoulder roast 3-5 pounds, bone-in recommended
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 yellow onion sliced
- 2 apples core removed and sliced
- 1 cup chicken broth
- 1 cup apple cider
- 1 sprig fresh rosemary
- 3 fresh sage leaves
- 1 bay leaf
- 3 tablespoons butter
- 3 tablespoons flour
Instructions
- Thoroughly pat dry roast with paper towels. Any moisture will prohibit a nice crust from forming. Season both sides with salt and pepper. If the roast cannot fit into the Instant pot, cut into large chunks that are no smaller than about 4 inches wide.
- Heat pressure cooker to browning (saute mode) setting. Heat oil and once hot, add pork roast. If you cut the roast, you may need to brown the portions in batches to avoid overcrowding. Brown for 5 minutes on both sides. If browning in batches, set the seared pieces aside on a plate and once done browning all the meat, transfer them back to the Instant Pot along with any juices that have accumulated on the plate.
- Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking.
- Once you can remove the lid, carefully remove roast, set on plate, and loosely tent with aluminum foil.
- Strain out all the solids from the liquid by pressing through a fine mesh sieve. Discard solids and reserve the liquid for the gravy.
- Using your the Instant Pot on the saute setting, heat butter and flour in the empty hot pot and allow to cook until golden brown while stirring constantly, about 3-5 minutes. Whisk in the hot liquid to form the gravy and stir well until thoroughly mixed and thickened.
- To serve, shred the pork roast away from the bone in large chunks and remove any remaining fat. Smother it with the apple gravy.
Notes
- If your meat is frozen or cold, that may increase your cooking time. An additional 10-20 minutes should work. Sure beats the 6-8 hours it would take to braise this meat to tender perfection in a dutch oven or crockpot!
- Any kind of apple will work, but I prefer apple that are both tart and sweet. Pink lady or honeycrisp are what I recommend for this recipe.
- I served this dinner up with some wild rice and fresh green beans sauteed in garlic – YUM! Healthy, fast, and fall flavor for the win!!!
Nutrition
Calories: 417kcal, Carbohydrates: 17g, Protein: 37g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 138mg, Sodium: 724mg, Potassium: 793mg, Fiber: 1g, Sugar: 11g, Vitamin A: 220IU, Vitamin C: 8.7mg, Calcium: 41mg, Iron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This post was originally created in Sept 2016 and has been updated with more helpful information and cooking tips. Don’t worry – I didn’t change the recipe!
Awesome!!
When a pressure cooker is used for.a recipe, what would be a substitute for cooking on.stove or oven?
For this particular recipe, I would braise in a dutch oven on the stove or in the oven for a long time if I didn’t have a pressure cooker.
hi i am tired of pressure cooker recipes lets get over this and go back to how food should be cooked
regards tomo
ps no body answers this so why do i bother
What is your question? Happy to answer once I understand what you’re asking me.
Unfortunately, not everyone has the time or capability to be home cooking all day long. The fact that the pressure cooker recipes are decently quick and rather DELICIOUS, makes the pressure cooker a brilliant resource for the people who have a busy and/or hectic lifestyle.