Directions 16 steps | 105 Minutes
Prepare the spice rub. In a large shallow bowl, combine the kosher salt, black pepper, dried parsley, garlic powder, dried thyme and onion powder.
Cover the pork shoulder roast with the spice rub.
Wrap the baby potatoes in a piece of aluminum foil. Wrap the chopped carrots in a piece of aluminum foil.
Set the Instant Pot to the sauté. Add one tablespoon of olive oil and one tablespoon of unsalted butter. Once the butter is melted and the pot is hot, sear the pork shoulder roast for 2-3 minutes on each side. Set the pork shoulder roast aside.
Add the remaining tablespoon of olive oil and unsalted butter to the pot. Let the butter melt while scraping the bottom of the pot to remove the browned bits.
Add the chopped onions and sliced mushrooms to the pot and cook until slightly softened, about 2-3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the low sodium stock, dry red wine and the bay leaf. Scrapping the bottom of the pot to ensure that there are no browned bits stuck to the bottom of the pot.
Place the Instant Pot trivet on top and the pork shoulder roast on top of the trivet.
Place the aluminum foil-wrapped potatoes and carrots on top of the pork shoulder roast. Close the lid of the Instant Pot making sure it is set to sealing. Set the Instant Pot to manual high pressure and set the timer for 60 minutes.
When the timer goes off, let the pressure naturally release for 15 minutes. After 15 minutes, quick-release the pressure. Be careful not to stand over the cooker while the pressure is being released as the steam is very hot. Remove the lid. Removed the foil-wrapped potatoes and carrots. Remove the pork shoulder roast to a cutting board. Remove the metal trivet and discard the bay leaf.
Turn the Instant Pot setting back to sauté. Peel the foil-wrapped potatoes and carrots. Add the potatoes and carrots into the pot along with the soy sauce and balsamic vinegar, to taste.
In a small bowl, whisk together the cornstarch and water until a smooth slurry forms. Whisk the cornstarch slurry into the pot to thicken the sauce, about 3 minutes.
Once the sauce is thickened, season with salt and pepper. Turn off the sauté function.
Slice the pork roast.
Serve the pork roast paired with the sauce and vegetables, along with some crusty bread, mashed potatoes and/or a side salad. Serve and enjoy!