Pressure Cooker Pork Roast

Name: Pressure Cooker Pork Roast
Prep time: 5 min
Cook time: 55 min
Ingredients: 1 - 2 pounds (454g - 907g) pork shoulder/pork butt meat; 2 large russet potatoes (700g / ~1⅕ lb), cut into large chunks; 8 large cremini mushrooms (228g / ~1/2 lb), roughly chopped; 2 carrots (200g), cut into large chunks; 2 tablespoons (28g) unsalted butter; 2 tablespoons (30ml) light soy sauce (not low sodium soy sauce); 1 tablespoon (15ml) grapeseed oil or olive oil; 4 cloves garlic (13g), minced; 2 bay leaves; A dash of balsamic vinegar; 1 cup (250ml) unsalted chicken stock; Kosher salt & ground black pepper to taste; 2 tablespoons (30ml) cornstarch + 2 tablespoons (30ml) cold water

Pressure Cooker Pork Roast was pinched from <a href="https://www.pressurecookrecipes.com/pressure-cooker-pork-roast/" target="_blank" rel="noopener">www.pressurecookrecipes.com.</a>

INGREDIENTS

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1 - 2 pounds (454g - 907g) pork shoulder/pork butt meat

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2 large russet potatoes (700g / ~1⅕ lb), cut into large chunks

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8 large cremini mushrooms (228g / ~1/2 lb), roughly chopped

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2 carrots (200g), cut into large chunks

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2 tablespoons (28g) unsalted butter

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2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)

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1 tablespoon (15ml) grapeseed oil or olive oil

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4 cloves garlic (13g), minced

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2 bay leaves

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A dash of balsamic vinegar

•

1 cup (250ml) unsalted chicken stock

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Kosher salt & ground black pepper to taste

•

2 tablespoons (30ml) cornstarch + 2 tablespoons (30ml) cold water

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