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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 407 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 teaspoon sea salt
• 4 cloves garlic, chopped
• 4 cups chopped cauliflower
• 1 (8 ounce) package sliced portobello mushrooms
• 2 tablespoons coconut oil
• 1 (2 pound) pork shoulder roast
• 2 cups filtered water

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake pork in the preheated oven while you prepare the gravy, allowing the fat to render and edges to crisp up.

Step 5

Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend vegetables until smooth.

Step 6

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.

Step 7

Remove pork from the oven and shred with two forks. Serve with mushroom gravy.