Porketta in the Instant Pot
Equipment
Ingredients
- 2-3 lb Porketta Roast (Porchetta) preseasoned
- 1 cup chicken broth
- 4 whole Potatoes
Instructions
- You don't need to sear this roast. Not necessary. *See below for shredded porketta.
- Leave roast in netting and on trivet with broth on the bottom of the inner pot.
- Arrange whole (peeled or unpeeled) med-sized potatoes around the roast. They won't fit on the trivet, you can just place them sort of elevated next to the roast.
- Cook on High Pressure for 24 min* see note (about 8 min per lb.) and do a full 30 min NPR. Even if the pin drops, do not open the pot. Just wait.**If you want to shred the roast see notes below
- When NPR is done, open pot and carefully remove potatoes. Check the temprature of your roast. Your roast should have an internal temperature of about 168° F (75°C). If your roast has reached that temp then lift roast out with the trivet and let cool a bit before slicing.
- When roast has cooled enough to handle, carefully remove the netting. Be careful, sometimes netting can be elastic and make a mess with the seasonings. Slice roast as desired for plating.
- Serve roast and potatoes with the flavorful juices from the bottom of the pot. Thicken it with a cornstarch slurry if you want more of a gravy instead.
Notes
Note: I have been asked about this by a few people. I had never seen a porketta served shredded, but it sounded pretty good. *If you are looking for a shredded roast, you will need to remove the netting, cut the roast into 2-3 sections if it's large. Also, your timing will be much different more like 12-15 min per lb with a full 30 NPR.
Porketta is almost always served tender and sliced. I have never had anyone serve a shredded roast.
If you can't find a preseasoned porketta roast, you can make your own roast by finding a rolled pork roast in netting and adding your own seasoning.
Porchetta is almost always served sliced. It's only been recently that I have ever had anyone ask about shredding such a great roast. I still prefer the sliced roast to shredded pork. I think it's just better. It depends on how you wish to serve it I guess. Our porketta dinners
Porchetta Seasoning - Rub roast with oil and liberally apply seasoning to coat the outside of the roast. For a bigger roast, you can double or triple or quadruple the seasoning. 1 teaspoon granulated onion 3 teaspoons granulated garlic 3 teaspoons dried parsley 2 teaspoons ground black pepper 2 teaspoons dried basil 2 teaspoons dried rosemary 2 teaspoons dried thyme 2 teaspoons dried fennel seed 2 teaspoons dried oregano 1 teaspoon salt
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Porketta in the Instant Pot
Servings: 4 servings
Equipment
Ingredients
- 2-3 lb Porketta Roast (Porchetta) preseasoned
- 1 cup chicken broth
- 4 whole Potatoes
Instructions
- You don't need to sear this roast. Not necessary. *See below for shredded porketta.
- Leave roast in netting and on trivet with broth on the bottom of the inner pot.
- Arrange whole (peeled or unpeeled) med-sized potatoes around the roast. They won't fit on the trivet, you can just place them sort of elevated next to the roast.
- Cook on High Pressure for 24 min* see note (about 8 min per lb.) and do a full 30 min NPR. Even if the pin drops, do not open the pot. Just wait.**If you want to shred the roast see notes below
- When NPR is done, open pot and carefully remove potatoes. Check the temprature of your roast. Your roast should have an internal temperature of about 168° F (75°C). If your roast has reached that temp then lift roast out with the trivet and let cool a bit before slicing.
- When roast has cooled enough to handle, carefully remove the netting. Be careful, sometimes netting can be elastic and make a mess with the seasonings. Slice roast as desired for plating.
- Serve roast and potatoes with the flavorful juices from the bottom of the pot. Thicken it with a cornstarch slurry if you want more of a gravy instead.
Notes
Note: I have been asked about this by a few people. I had never seen a porketta served shredded, but it sounded pretty good. *If you are looking for a shredded roast, you will need to remove the netting, cut the roast into 2-3 sections if it's large. Also, your timing will be much different more like 12-15 min per lb with a full 30 NPR.
Porketta is almost always served tender and sliced. I have never had anyone serve a shredded roast.
If you can't find a preseasoned porketta roast, you can make your own roast by finding a rolled pork roast in netting and adding your own seasoning.
Porchetta is almost always served sliced. It's only been recently that I have ever had anyone ask about shredding such a great roast. I still prefer the sliced roast to shredded pork. I think it's just better. It depends on how you wish to serve it I guess. Our porketta dinners
Porchetta Seasoning - Rub roast with oil and liberally apply seasoning to coat the outside of the roast. For a bigger roast, you can double or triple or quadruple the seasoning. 1 teaspoon granulated onion 3 teaspoons granulated garlic 3 teaspoons dried parsley 2 teaspoons ground black pepper 2 teaspoons dried basil 2 teaspoons dried rosemary 2 teaspoons dried thyme 2 teaspoons dried fennel seed 2 teaspoons dried oregano 1 teaspoon salt