Pressure Cooker Savory Mustard Pork Roast

Name: Pressure Cooker Savory Mustard Pork Roast
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 boneless pork shoulder butt roast (3 to 4 pounds); 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon canola oil; 1 can (14-1/2 ounces) diced tomatoes, drained; 1 medium onion, chopped; 1 can (14-1/2 ounces) beef broth; 1/2 cup dry red wine; 3/4 cup stone-ground mustard; 6 garlic cloves, minced; 2 tablespoons honey; 2 tablespoons molasses; 1 teaspoon dried thyme; 2 tablespoons cornstarch; 2 tablespoons cold water

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 90min.+ releasing

By Taste Of Home Editorial Team

Recipe by Ezra Elkon, Charles Town, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 31, 2023

The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness in this pressure cooker pork roast. —Ezra Elkon, Charles Town, West Virginia

Test Kitchen Tips

Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks toolong, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.

Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.

Check out 100 more of our most flavorful pressure cooker recipes.

Watch How to Make Pressure Cooker Savory Mustard Pork Roast

TEST KITCHEN APPROVED

Pressure Cooker Savory Mustard Pork Roast

1 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:1 hour 30 min

Save Saved Saving email print

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium onion, chopped
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine
3/4 cup stone-ground mustard
6 garlic cloves, minced
2 tablespoons honey
2 tablespoons molasses
1 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons cold water

Text Ingredients

Shop Recipe

Directions

1
Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork.

2
Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
3
Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.