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Instant Pot Spiced Pork Roast with Butternut Squash
20 min prep time
45 min cook time
6servings
Recipe by
Nancy S. Hughes
How to Make Instant Pot Spiced Pork Roast with Butternut Squash
This Instant Pot meal is fancy enough for a holiday meal, but easy enough for a weeknight dinner. Tender pork loin is spiced with warm cinnamon and cloves, and paired with seasonal butternut squash and cranberries. All of it comes together in the Instant Pot for hands-off cooking with minimal clean up.
20 min prep time
45 min cook time
6servings
4 oz pork with 1 cup squash and 1 tbsp sauce
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Step-By-Step Instructions:
- Press the Saute, then press the Adjust button to “More” or “High”. When the display says “Hot” add the pecans and cook for 4 minutes, or until beginning to lightly brown, stirring occasionally. Set aside on separate plate.
- Combine the cinnamon, cloves, 1/2 tsp. salt, and the black pepper in a small bowl and coat both sides of the pork with the mixture.
- Add the oil to the pot, tilt pot to coat bottom lightly. Place pork in the pot and cook 2 minutes on each side.
- Pour the water around pork and top pork with orange slices. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 20 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release.
- When the valve drops, carefully remove the lid. Remove the pork. (Internal temperature should reach 145 degrees F.) Place on cutting board and let stand 5 minutes before slicing. Cover to keep warm, if desired.
- Meanwhile, add the squash and onions to the liquid in the pot. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 3 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the vegetables with a slotted spoon and sprinkle evenly with the pecans. Cover to keep warm.
- Add the cranberries to the liquid in the pot. Press the Cancel button, and set to Saute. Bring to a boil and boil 6-7 minutes or until thickened and reduced to 1/2 cup. Spoon over pork slices.
Nutrition facts
6 Servings
-
Serving Size
4 oz pork with 1 cup squash and 1 tbsp sauce
- Amount per serving Calories 380
-
Total Fat
19g
- Saturated Fat 4.1g
- Trans Fats 0g
- Cholesterol 80mg
- Sodium 440mg
-
Total Carbohydrate
25g
- Dietary Fiber 6g
- Total Sugars 7g
- Added Sugars 0g
- Protein 30g
- Potassium 970mg
- Phosphorous 295mg
Ingredients
chopped pecans
1/2 cup
boneless pork loin roast (trimmed of fat)
2 lbs
ground cinnamon
1 tsp
ground cloves
1/4 tsp
salt (divided use)
1 tsp
black pepper
1/4 tsp
canola oil
1 tbsp
orange (cut into thin slices)
1
water
1/2 cup
butternut squash (cut into 3/4-inch cubes)
2 lbs
chopped onion
1 cup
dried cranberries
1/3 cup
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