An Instant Pot favorite!
Serves: 6, Prep Time: 10 minutes, Total Time: 80 minutes.
Large bone-in pork roast
Butternut squash, peeled & cut in large cubes
½ cup dried tart cherries
¼ cup balsamic vinegar
1 cup chicken or bone broth
1-2 tbsp. dried rosemary
1 tsp. onion powder
Salt and pepper
Set Instant Pot to “Sauté” function and add olive oil. Add the peeled and cubed butternut squash to the Instant Pot for 2-3 minutes. Take out and set aside.
Salt and pepper pork roast and place in Instant-Pot, browning for 2-3 minutes on each side. (Don’t panic if the “hot” or “burn” notice comes on, that’s common!)
Turn off the Instant-Pot. Add onion powder, rosemary, dried cherries and squash in with pork. Pour balsamic vinegar and chicken/bone broth over everything. Cook on high pressure for 70 minutes.
Quick release. Slice and serve; be sure to drizzle the drippings over everything.