Instant Pot Pork Roast & Sweet Potatoes
The Best Ever Instant Pot Pork Roast. Served with sweet potato roasties, sweet potato gravy and is a real budget winner.
Peel and dice the sweet potatoes into roastie sizes.
Give the pork shoulder a clean and then pat it dry.
Rub all the seasonings into the bottom, top and sides of the pork, reserving a little for the sweet potatoes.
Place the pork roast into the bottom of the Instant Pot inner pot and place the sweet potatoes around it and then add the last of the seasoning over the sweet potatoes.
Pour over the sweet potatoes your chicken stock.
Place the lid on the Instant Pot, set the valve to sealing and cook for 50 minutes on manual.
After 50 minutes manually release pressure and place the pork roast onto a chopping board to rest for a minute or two.
Place the sweet potatoes (apart from 2) onto a serving dish and keep them warm in a very cool oven.
Blend the contents of the bottom of the Instant Pot with a hand blender until it makes a nice thick sweet potato gravy.
You can always add but you can never take away. I always start with all the juices from the Instant Pot and then add an extra sweet potato if I want it thicker. In this Instant Pot Pork Roast recipe, I only used 2 sweet potato roasties.
For a quality chicken stock, I used this one. Its perfect for wholesome cooking and it tastes so, so good! This is the hand blender I used and do check out my other Instant Pot Accessories as there are some critical ones for Instant Pot cooking.
Calories: 66kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6160IU | Vitamin C: 1.2mg | Calcium: 33mg | Iron: 0.9mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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