Instant Pot Garlic Butter Pork Shoulder

[nverland]

Instant Pot Garlic Butter Pork Shoulder
Total: 1 hour 50 minutes Servings: 4 – 6

Ingredients
3 - 3.25 pounds (1457g) 4-inch thick pork shoulder
1 cup (250ml) unsalted chicken stock
½ teaspoon (2.8g) table salt
1 tablespoon (15ml) regular soy sauce
2 tablespoons (28g) unsalted butter or olive oil
2 (550g) onions, sliced
12 (41g) garlic cloves, crushed
2 teaspoons (2.2g) dried rosemary
2 (0.3g) bay leaves
Thickener:
2 tablespoons (30g) cornstarch
3 tablespoons (45ml) cold water
Tools
Instant Pot Pressure Cooker


Instructions
Brown Pork Shoulder: Heat Instant Pot using "Sauté More" function. Wait until the Instant Pot says "HOT".
Pat dry pork shoulder, then lightly season one side with coarse salt and black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of pork shoulder in Instant Pot. Season the other side with salt and black pepper. Brown one side for 5 minutes before flipping over, then brown the other side for another 5 minutes. Remove the browned pork shoulder, then set aside.
Sauté Onion & Garlic: Sauté sliced onions in Instant Pot for 3 ½ minutes. Add & sauté crushed garlic for a minute. Add & sauté 2 tsp (2.2g) dried rosemary & 2 bay leaves for 30 seconds.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
Pressure Cook Pork Shoulder: Add 1 tbsp (15ml) regular soy sauce and ½ tsp (2.8g) table salt in Instant Pot, then give it a quick mix. Add pork shoulder (and its meat juice) in the cooking liquid.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 60 minutes, then 15 minutes Natural Release. After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
Season & Thicken Sauce: Place pork shoulder on a chopping board.
Bring the sauce mixture to a simmer with the "Sauté More" function. Thicken Sauce: mix 2 tbsp (30g) cornstarch & 3 tbsp (45ml) cold water together, then stir the mixture into the onion sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinch of salt).
Slice & Serve: Slice pork shoulder into thin slices before serving. Drizzle with the tasty garlic butter onion sauce, then serve immediately. Enjoy~

Recipe Notes:
Reduce Pressure Cooking Time: If you think Pressure Cooking the Pork Shoulder for 1 hour is too long, you can cut the pork shoulder into 2 inches cubes, then reduce the cooking time to Pressure Cook at High Pressure for 40 minutes + 15 minutes natural release.