INSTANT POT® PORK ROAST WITH CAULIFLOWER GRAVY

Steps:

• Place cauliflower, water, onion, celery, and garlic in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Place pork roast on top and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork to a baking dish and transfer cooked vegetables and broth to a blender.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake pork in the preheated oven while you prepare the gravy, allowing the fat to render and edges to crisp up.
• Cover the blender and hold lid down with a potholder; pulse a few times before leaving on to blend vegetables until smooth.
• Turn the Instant Pot® to the Saute function. Add coconut oil and mushrooms and cook until soft, 3 to 5 minutes. Pour in blended vegetables and continue to cook until gravy has thickened, 5 to 7 minutes.
• Remove pork from the oven and shred with two forks. Serve with mushroom gravy.