Craving a meal that tastes like it’s been slow-cooking all day but comes together in under an hour? Look no further! This Instant Pot Pork Butt in Garlic Gravy is the ultimate comfort food hero. We’re talking fall-apart tender pork, infused with a savory, tangy stuffing of garlic and pickles, all swimming in a ridiculously flavorful gravy built on a foundation of bacon, beef stock, and balsamic vinegar. The pressure cooker does all the heavy lifting, locking in moisture and flavor to create a dish that’s both rustic and refined. Get ready to add a new showstopper to your weeknight dinner rotation!
Ingredients
• 2 lbs / 900g pork butt, cut into 5 smaller pieces
• 4 bacon slices, chopped
• 2 large celery stalks, finely chopped
• 6 dill pickles, sliced
• 3 garlic cloves, crushed
• ¼ cup / 60ml balsamic vinegar
• 2 tbsp / 30ml soy sauce
• 4 tbsp / 60ml olive oil
• 1 ½ cups / 360ml beef stock
• Spices
• 1 tsp / 5g salt
• ½ tsp / 2.5g black pepper, freshly ground
• ½ tsp / 2.5g chili powder
• ½ tsp / 2.5g dried basil
• ½ tsp / 2.5g dried marjoram
• 1 tsp / 5g garlic powder
Instructions
1. Directions
2. Prep the Pork: Rinse the pork and pat it completely dry with paper towels. On a cutting board, make 7-8 deep incisions into each piece of pork. Stuff the incisions with a mix of the chopped celery, crushed garlic, and sliced pickles. Season all sides of the pork generously with salt, black pepper, and chili powder.
3. Sauté Aromatics: Set your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat up. Add the remaining chopped celery and cook for 2-3 minutes until slightly softened. Add the chopped bacon and continue to cook for another 5 minutes, stirring occasionally, until the bacon is crispy.
4. Sear the Pork: Carefully place the seasoned pork pieces into the pot. Sear for 2-3 minutes per side, until a rich, golden-brown crust forms. Do not overcrowd the pot; work in batches if necessary.
5. Pressure Cook: Pour in the beef stock and balsamic vinegar. Use a wooden spoon to scrape the bottom of the pot, lifting all the flavorful browned bits. Secure the lid, set the steam release valve to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the timer for 15 minutes at high pressure.
6. Finish the Gravy: Once the timer finishes, perform a quick pressure release by carefully turning the valve to “Venting.” When the pin drops, open the lid. Remove the pork to a plate. Press the “Sauté” button again. Stir the soy sauce, dried basil, dried marjoram, and garlic powder into the liquid. Allow it to simmer and reduce for 6-7 minutes to create a rich gravy.
7. Serve: Return the pork to the pot to coat in the gravy, or slice the pork and pour the delicious garlic gravy over the top. Serve immediately.
Nutritional Information
• Serving Size: 1
• Calories: 461
• Total Fats: 24.3g
• Net Carbs: 2.3g
• Protein: 54.8g
• Fiber: 1.1g
Pro Tips
• Don’t skip the sear! Searing the pork before pressure cooking creates a deep, caramelized crust (the Maillard reaction) that adds a huge layer of flavor to the final dish.
• Deglaze for flavor. When you add the beef stock, be sure to scrape up all the browned bits (fond) from the bottom of the pot. This is where the most concentrated flavor is, and it will make your gravy incredibly rich.
• For even more tender, fall-apart pork, allow the pressure to release naturally for 10 minutes before performing the quick release. This lets the meat rest and reabsorb its juices.
• If you prefer a thicker gravy, create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the simmering sauce at the end until it reaches your desired consistency.
FAQ
Q: What cut of pork is best for this recipe
A: The recipe specifically calls for pork butt, which is also known as pork shoulder. This cut is ideal for pressure cooking as its fat content ensures the meat becomes incredibly tender and flavorful.
Q: Do I have to sear the pork before pressure cooking
A: Searing the pork is a crucial step for maximum flavor. It creates a deep, caramelized crust (the Maillard reaction) that enriches both the meat and the gravy. It is highly recommended not to skip this step.
Q: How can I make the gravy thicker
A: For a thicker gravy, the recipe suggests creating a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then whisk it into the simmering gravy in the Instant Pot until it reaches your desired consistency.
Q: Is this Instant Pot pork butt recipe keto-friendly
A: Yes, this recipe is very keto-friendly. According to the nutritional information, a single serving contains only 2.3g of net carbs, making it an excellent choice for a low-carb or ketogenic diet.
