Instant Pot Pork Shoulder

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 15 minutes

Ingredients

3 to 3.5 pounds bone-in pork shoulder roast

salt and freshly ground black pepper, (to taste)

1 tablespoon butter

1 tablespoon olive oil

2 yellow onions, (thinly sliced)

8 cloves garlic, (minced)

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

½ cup dry white wine

½ cup low sodium chicken broth

2 tablespoons cornstarch

3 tablespoons cold water

Directions

Press the “Saute” function on the instant Pot and add the butter and olive oil to the pot.

In the meantime, pat dry the pork shoulder with paper towels and season it well with salt and pepper. Place the pork in the Instant Pot and brown for 4 to 5 minutes on each side. Remove the browned pork from the IP and set aside.

Add the sliced onions to the Instant Pot, season them with a pinch of salt, and cook for 3 minutes, stirring frequently. Add more olive oil if needed.

Stir in the garlic and cook for 15 seconds. Stir in the dried thyme, rosemary, and bay leaves; cook for 15 seconds. Pour in the wine and cook for about 20 seconds.

Using a wooden spoon, stir in the chicken broth while scraping up all the browned bits from the bottom of the pot.

Return the pork shoulder and all its juices back to the IP. Close the lid, turn the knob to the sealing position, and pressure cook at HIGH PRESSURE for 60 minutes; then do a Natural Release for 15 minutes. Release the remaining pressure and remove the lid.

Pull out the pork shoulder and transfer it to a cutting board.

On the IP, press the “Saute” function.

In a small mixing bowl, whisk together the cornstarch and cold water. Add half of the cornstarch mixture to the IP and cook until thickened. Add the remaining mixture if you want it thicker.

Taste the onion sauce and add more salt and pepper, if needed.

Slice the pork shoulder and serve with the onion garlic sauce.

Nutrition

• Serving Size: 8 ounces
• Calories: 293 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 98 mg
• Sodium: 132 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 28 g