Description
Instant Pot German Pot Roast with Mustard. Senfbraten is a traditional German mustard roast, and this version is done in about 90 minutes thanks to pressure cooking.
Ingredients
Scale
- 3- to 4-pound boneless pork shoulder roast, cut into 4 pieces, each roughly 2-inches by 2-inches by 4-inches
- 1 ½ teaspoons fine sea salt (for the pork)
- 2 tablespoons spicy brown mustard
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 1 large onion, diced
- ½ teaspoon fine sea salt (for the onions)
- 1 teaspoon dried thyme
- ½ cup white wine (dry Riesling is traditional) or water
- 3 large carrots, peeled and cut into 2-inch lengths
- 1 cup chicken broth or water
Instructions
- Season and sear the roast: Cut the pork shoulder roast into 4 pieces, each piece roughly 2- by 2- by 4-inches. Sprinkle the pork pieces with 1 ½ teaspoons of salt, and then rub with the spicy brown mustard to coat. Heat 1 teaspoon of vegetable oil in an Instant Pot using Sauté mode adjusted to high. (Use medium-high heat in a stovetop pressure cooker.) When the oil is shimmering, add the pork. Sear the pork roast in two batches, two pieces at a time. Sear each piece on its largest side until it is well browned, about 4 minutes per batch. After searing, set the pork aside in a bowl.
- Sauté the aromatics: Add the butter to the pressure cooker pot and melt the butter. Add the onions and sprinkle with ½ teaspoon salt and the dried thyme. Sauté until the onion softens, about 5 minutes, stirring and scraping the browned pork bits from the bottom of the pot with a flat-edged wooden spoon. Pour in the wine, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.
- Everything in the pot: Pour in the chicken broth and scrape the bottom of the pot one last time to loosen any browned bits of onion. Add the pork (and any pork juices) to the pot, then scatter the carrots on top.
- Pressure cook the pot roast for 45 minutes with a natural pressure release: Lock the pressure cooker lid and cook at high pressure for 45 minutes (Use Manual or Pressure Cook mode in an Instant Pot), or for 38 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes.
- Defat the sauce and serve: Gently move the pieces of pork to a serving platter with tongs or a slotted spoon. (The pork is fall-apart tender at this point.) Scoop the carrots and onions into a serving bowl with a slotted spoon. Pour the remaining liquid in the pot into a fat separator and let it settle for five minutes. Cut each piece of pork in half to make serving-sized pieces, pour a little of the defatted sauce over the pork, and serve, passing the rest of the defatted sauce and the vegetables on the side. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: German
Nutrition
- Serving Size: 1 piece of pork
- Calories: 303
- Sugar: 3.2 g
- Sodium: 958.2 mg
- Fat: 14.3 g
- Carbohydrates: 6.6 g
- Protein: 34.1 g
- Cholesterol: 117.7 mg