This is a quick pork dish that can be done entirely in an Instant Pot. The combination of garlic, ginger, soy sauce and black pepper is a classic from Chinese cooking. This recipe makes 3-4 servings and can be made in a 6qt Instant Pot.
- 2-3 pounds boneless pork shoulder / Boston Butt / similar cut of pork.
- 8 oz brown (aka Crimini, Porcini, Baby Bella) mushrooms, sliced.
- 4 oz shredded ('matchstick' ) carrots
- 1/2 medium onion, cut into ~ 1" chunks
- 1 - 1.5 pounds red potatoes, cut into ~ 1" cubes
- 2 tbsp butter
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 cup chicken broth (I use "Better than Bullion" chicken stock concentrate. 1 heaping tsp + 1 cup water)
- 5-6 cloves garlic, crushed and minced.
- ~ 1" of fresh ginger root, peeled and minced.
- 2-4 bay leaves
- 2 tbsp cornstarch
- salt & ground black pepper to taste
- few tbsp of high-heat cooking oil, such as peanut or grapeseed oil
First, you should brown the pork: Put the Instant Pot on "Sauté" and let it heat until the display reads "Hot". Season the pork with salt and pepper, then add a few tbsp of oil to the pot. Place the pork roast in the pot and let it brown for 5 minutes, then flip it over to brown other side.
Remove the pork, and cut into ~1/2" slices (this will help it cook faster in the next steps)
Make the cooking liquid: Mix chicken stock, soy sauce and balsamic vinegar.
With the Instant pot back on "Sauté", add butter and mushrooms. Sauté until mushrooms are lightly browned. Add in garlic and ginger and sauté for 10-20 seconds to release the flavor, then add in carrots, onion and bay leaf. Continue cooking, stirring well, until onions are translucent.
Add a splash of the cooking liquid and scrape the bottom of the pot with a spatula or wooden spoon to deglaze the pot. Then turn off the heat.
Place pork in bottom of pot, and add the potatoes on top. Add more black pepper (~1/2tsp) and salt to taste.
Pour in the rest of the cooking liquid, and close lid, with vent on "seal". Set pot on "Manual" high-pressure mode for 7 minutes. Once done, turn off pot and let pressure release naturally. (i.e. don't open the vent, let the pot cool off until the "button" drops on it's own, usually about 10 min. )
While the pot is cooling, mix cornstarch with equal amount of water. Once pressure is released, open lid and stir in cornstarch. This will thicken the sauce.