Craving a dish that’s bursting with deep, savory umami flavor but short on time? Look no further! This Instant Pot Portobello Pork Butt is your new weeknight hero. We’re combining the rich, tender goodness of pork butt with a double-dose of earthy mushrooms—fresh portobello and intense dried shiitake—to create a meal that tastes like it’s been simmering for hours. Thanks to the magic of the Instant Pot, this incredibly satisfying dish comes together in just 45 minutes. Get ready to fall in love with your new favorite pork recipe!
Ingredients
• 1 lb / 450g pork butt
• 1 cup Portobello mushrooms, sliced
• ½ cup dried shiitake mushrooms
• 2 garlic cloves, crushed
• 3 tbsp oil
• 4 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 2 tsp stevia powder
• 1 tsp salt
• 1 tsp turmeric powder
Instructions
1. Directions
2. Prep the : Start by slicing the pork butt into 2-inch long strips. In a separate bowl, cover the dried shiitake mushrooms with warm water and let them soak for 10-15 minutes to rehydrate. Once soft, drain the water and set the mushrooms aside.
3. Sauté the Pork: Set your Instant Pot to the “Sauté” function and add the oil. Once hot, add the pork strips. Season with salt, turmeric, and stevia powder, stirring to coat. Cook for about 10 minutes, allowing the pork to brown on all sides.
4. Add Aromatics and Mushrooms: Stir in the crushed garlic, sliced Portobello mushrooms, and the rehydrated shiitake mushrooms. Continue to sauté for 7-8 minutes, stirring frequently until the mushrooms have softened and released their moisture.
5. Deglaze and Finish: Pour in the soy sauce and apple cider vinegar, scraping the bottom of the pot to lift any browned bits. Give everything a final, thorough stir. Continue cooking for another 5 minutes to allow the flavors to meld. If the mixture seems too dry, add 2-3 tablespoons of water.
6. Serve: Press the “Cancel” button to turn off the heat. Serve your Portobello Pork Butt immediately, hot from the pot.
Nutritional Information
• Per Serving: Calories 545 | Total Fats: 28.4g | Net Carbs: 6.1g | Protein: 62.4g | Fiber: 0.8g
Pro Tips
• Don’t skip the sear! Taking the time to properly brown the pork in step 2 develops a deep, rich flavor base for the entire dish.
• For an extra layer of umami, reserve a few tablespoons of the shiitake mushroom soaking liquid (the “mushroom tea”) and add it along with the soy sauce.
• This dish pairs beautifully with steamed jasmine rice, soba noodles, or cauliflower rice for a low-carb option to soak up the delicious sauce.
• Feel free to add other vegetables like sliced onions or bell peppers along with the mushrooms for extra flavor and texture.
FAQ
Q: Is this Instant Pot pork butt recipe keto-friendly
A: Yes, this recipe is very keto-friendly. With only 6.1g of net carbs per serving and the use of stevia powder instead of sugar, it’s a great option for a low-carb or ketogenic diet. Serve it with cauliflower rice to keep the entire meal low in carbs.
Q: What if I don’t have dried shiitake mushrooms
A: The dried shiitake mushrooms add a deep, intense umami flavor. If you can’t find them, you can substitute with more fresh portobello or cremini mushrooms, but you will miss some of the concentrated savory notes that the rehydrated shiitakes provide.
Q: Why is browning the pork important
A: Browning the pork on the sauté function is a crucial step for developing flavor. This process, known as the Maillard reaction, creates a deep, rich, and savory base for the entire dish that you can’t achieve by just pressure cooking alone.
Q: What can I serve with this Portobello Pork Butt
A: This dish is very versatile. For a classic pairing, serve it over steamed jasmine rice or soba noodles. For a low-carb or keto-friendly option, it pairs beautifully with cauliflower rice, which will soak up all the delicious sauce.
