Sweet Balsamic Pork Roast in the Instant Pot
This Instant Pot sweet balsamic pork roast is delicious and flavorful, with balsamic vinegar, brown sugar, and soy sauce making the best glaze. Plus it cooks in under one hour!
Equipment
Ingredients
- 1 tablespoons olive oil
- 2-3 pound pork roast A tenderloin will give you a more firm, drier texture, and a pork shoulder will give you a more moist, almost stringy texture. I prefer the shoulder.
- Salt & pepper
For the sauce
- 3 cloves garlic pressed with a garlic press
- ¼ cup brown sugar You can substitute this with an equal amount of Splenda or Stevia with very little loss of flavor.
- ¼ cup balsamic vinegar
- ¼ cup water
- 1 tablespoons cornstarch
- 1 tablespoons low sodium soy sauce
- 1 tablespoons dried rosemary chopped
Instructions
- Mix all sauce ingredients in a small bowl.* (See note below about cornstarch.)
- Heat the Instant Pot to sauté. When the display reads HOT, pour in the oil. Season the pork on both sides with salt and pepper and brown on all sides, approximately 4 minutes per side.
- Turn off the sauté mode, remove the pork, and add the water to the Instant Pot. Use the water to help you scrape up all the brown bits from the bottom of the pot. If you don't do this, you will get a burn warning.
- Add the sauce to the Instant Pot and then place the pork in on top of the trivet. Program Instant Pot to the high pressure or meat setting and cook for 15 minutes per pound. Keep an eye on the Instant Pot during the cooking time as some cooks have had their IP alarm for burning. If this happens, carefully release the pressure, add another ½ cup of water, replace the lid, and repressurize to finish cooking. When the timer beeps, turn it off and let the pressure naturally release before removing the lid.
- Slice and serve with plenty of sauce.
Video
Notes
*Some commenters have suggested that adding the cornstarch and water before cooking is what causes some people's Instant Pots to give a burn warning.
There are 2 things you can do to prevent this.
First, you could just add additional liquid during cooking, between ½ and ¾ cup.
Second, you can add the cornstarch and water after cooking. Simply remove the pork from the IP and set it to sauté. Mix the cornstarch and 2 tablespoons water to make a slurry, and pour that into the juices left behind in the pot. Heat on sauté until the sauce boils, about 5-7 minutes. This will thicken the sauce while preventing the burn warning during the initial cooking.
Nutrition
Calories: 206kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 186mg | Potassium: 454mg | Fiber: 1g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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