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Using a basting brush cover the pork roast with mustard.
Sprinkle with a pinch of salt and pepper to taste.
Turn the Instant Pot on to the Saute normal function.
When heated, brown all sides of the pork roast.
Remove the pork roast form the pot and set aside.
Add the 2 cups of water to the Instant Pot.
Using a wooden scraper deglaze the pot to remove all the brown bits from the bottom.
Hit the cancel button on the Instant Pot.
Place the trivet inside and place the pork roast on top.
Pour the carrots around the roast.
Place the small potatoes on top of the carrots around the roast.
Put the lid on the Instant Pot, turn the steam release handle to the sealing position and set to Pressure Cook High for 18 minutes.
After the 18 minutes I allowed it to do a Natural Release for 15 minutes before turning the steam release handle to the venting position.
Remove the lid from the Instant Pot.
Remove all the food and keep it covered to retain heat.
Measure out 2 cups of the drippings and discard the rest.
Return the 2 cups of drippings to the Instant Pot.
Add the 2 pouches of gluten free gravy mix.
Turn the Instant Pot to the Saute normal function and stir until gravy thickens.
Once graven thickens you are ready to slice and serve.
Enjoy your pork roast with all the fixings!