Step 1

Press the “Saute” function on the instant Pot.

Step 2

Add the butter and olive oil to the pot.

Step 3

In the meantime, pat dry the pork shoulder with paper towels and season it well with salt and pepper.

Step 4

Place the pork in the Instant Pot and brown for 4 to 5 minutes on each side.

Step 5

Remove the browned pork from the IP and set aside.

Step 6

Add sliced onions to the IP, season with a pinch of salt, and cook for 3 minutes, stirring frequently. Add more olive oil, if needed.

Step 7

Stir in the garlic and cook for 15 seconds.

Step 8

Stir in the dried thyme, rosemary, and bay leaves; cook for 15 seconds.

Step 9

Pour in the wine and cook for about 20 seconds.

Step 10

Using a wooden spoon, stir in the chicken broth, scraping up all the browned bits from the bottom of the pot.

Step 11

Return pork shoulder and all its juices back to the IP.

Step 12

Close the lid, turn knob to sealing position and pressure cook at HIGH PRESSURE for 60 minutes; then do a Natural Release for 15 minutes.

Step 13

Release remaining pressure and remove the lid.

Step 14

Pull out the pork shoulder and transfer it to a cutting board.

Step 15

On the IP, press the “Saute” function.

Step 16

In a small mixing bowl whisk together the cornstarch and cold water.

Step 17

Add half of the cornstarch mixture to the IP and cook until thickened. Add remaining mixture if you want it thicker.

Step 18

Taste the onion sauce and add more salt and pepper, if needed.

Step 19

Slice the pork shoulder and serve with the onion garlic sauce.