Chris and Janna came over for dinner and Chris loves meat. So I threw together this rub with paprika, parsley, oregano, and cumin, rubbed down a pork roast and threw it in the Instapot. 30 minutes later we’re eating. We enjoyed this alongside Shoe String Spinach.

Chris’ Instapot Pork

2lb          pork roast

1t            salt

2t            paprika

1t            oregano

1t            cumin

1t            parsley

1/2t        pepper

1/4 medium white onion

3 clove  garlic

2T           butter

2T           flour

1/2t        salt

1 1/2c    broth (vegetable)

Trim 2 pound pork roast, salt each side. I used about 1t salt to season all sides on this roast. Let sit for 30 minutes to 2 hours, then pat dry. if you can not let your meat sit please add the salt to the rub.

Make rub

in a small bowl combine 2t paprika, 1t oregano, 1t cumin, 1t parsley and 1/2t pepper.

Rub over all sides of the roast.

In Instapot add 1/4 medium white onion diced and 3 cloves garlic minced.

Set roast on top of vegetables, add 1c water.

Seal and cook on manual for 26 minutes. Release pressure manually.

Remove roast, cover and let rest while making gravy.

Make gravy

Set Instapot to saute and bring pan drippings to boil.

Add butter, mixing until melted. Add 2T flour and 1/2t salt, mixing until incorporated.

Let simmer for 2-3 minutes, then add 1 1/2c vegetable broth (chicken or beef is okay too but I normally have vegetable broth on hand).

Bring to boil and simmer 3-5 minutes, until thickens. Taste and adjust seasoning if needed.

Slice roast, serve with some gravy on top. As pictured, with Shoe String Spinach.