Instapot staple
What you need
- 2 to 3 pounds boneless pork loin (trimmed of fat)
- 2 tablespoons olive oil
- 3 cloves garlic (diced)
- 1 onion (sliced)
- 4 carrots (cut large)
- Salt and fresh cracked pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 1/2 cup chicken broth
Sweet Balsamic Mushroom Sauce:
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 water
- 2 tablespoons soy sauce
Instructions
- Set Instant Pot to saute. When ready, add 2 teaspoons of olive oil to the bottom of the pot. Season with salt and pepper, oregano and thyme. Place pork loin in pot and saute a couple minutes on all sides. Turn off saute.
- Add carrots, onions, garlic and pour in chicken broth. Secure the lid and cook on high pressure for 45 minutes. Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
For the Sweet Balsamic Mushroom Sauce:
- While the pork loin is finishing up; in a saucepan, add a tablespoon of butter and brown the mushrooms a couple minutes. Whisk together all the ingredients for the sauce in the same saucepan, and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until it thickens (2-3 minutes). Season to taste with a pinch of salt and pepper, if needed. Keep warm until ready to use.
Serving
- Remove the pork from the instant pot and place in a casserole dish, pull apart using 2 forks to shred. Pour the sauce when plated so you can freeze any leftover meat or use for sandwiches later.