- 2 pound pork roast
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 head of cauliflower, chopped
- 1 medium onion, chopped
- 4 cloves garlic
- 2 ribs celery
- 8 ounces portabella mushrooms, sliced
- 2 tablespoons coconut oil
Place cauliflower, onion, garlic, and celery in the bottom of your pressure Instant Pot. Place the pork roast on top and season with salt and pepper.
Set Instant Pot to high pressure on manual setting for 90 minutes if your roast is frozen, 60 minutes if thawed. Once finished, quick release pressure.
Carefully remove pork roast from the pressure cooker and place in an oven safe dish. Broil on high while preparing the gravy, this helps to render the fat and crisp up the edges of the pork to be more like as if it was slow roasted.
Transfer cooked vegetables and broth to your blender and blend until smooth, set aside.
Set your pressure cooker to saute and cook mushrooms in coconut oil until soft, roughly 3-5 minutes. Add blended vegetables.
Serve mushroom gravy over shredded or sliced pork.