Tomato Pork Roast
(Total Time: 50 MIN| Serves: 5)
2 lbs pork butt, sliced
2 cups cauliflower, chopped into florets
2 large tomatoes, sliced
2 large onions, sliced
4 tbsp olive oil
3 tbsp butter
4 cups beef broth
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp nutmeg
Rub the meat with olive oil and season with salt, pepper, and nutmeg. Place in the instant pot and pour in the broth.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and cook for 20 minutes on high pressure.
Meanwhile, preheat the oven to 400 degrees. Brush a baking pan with butter and set aside.
When you hear the cooker’s end signal, perform a quick pressure release and open the lid. Transfer to the prepared baking pan and add cauliflower, onions, and tomatoes.
Pour in about one cup of the broth and roast for about 15-20 minutes or until the meat is lightly charred and the vegetables fork-tender.
Per Serving (Calories 494 | Total Fats: 25.8g | Net Carbs: 8.1g | Protein: 53.5g |Fiber: 3.2g)