Instant Pot Pork Shoulder In Turnip Gravy

So people have been yammering about the Instant Pot for quite a while now. They swear by it. As for me, I was too cheap to buy one. However, The Wife came through at Christmas and bought me a Crock Pot Multi-Cooker. It was less money than an actual Instant Pot, and basically does all the same things. I have to say, these things are great. They do legitimately save a bunch of time and are super easy to use. I used mine enough that I worked through most of the recipes in the manual and the recipe book I got along with it. It was time to try a recipe of my own and see how it worked. It worked great! I ended up with a hearty, tasty main course that unfortunately looks like canned dog food. I imagine maybe running an immersion blender in the gravy might help with the visuals, but I'm lazy like that. If you have one of these multi-cooker, I'd say give it a try. If you don't like it, it's probably something you did wrong. I've tried to explain the settings in a way that you could figure out what buttons to use if you have a different cookers. If there's confusion, just message me. As always, notes are in blue.

Pressure Cooker (Instant-Pot/Multi Cooker) 
Pork Shoulder in Turnip Gravy

Ingredients

• 4-5 pound pork shoulder, preferably boneless, cut in half
• 3 turnips, cut into 1" cubes
• 1 large potato, peeled and cut into 1" cubes
• 1/2 large yellow onion, chopped
• 1 tablespoon dried sage
• 2 cloves garlic, chopped
• 1-1/2 cup dry white wine (if you don't want the alcohol, substitute chicken or vegetable stock. As a last resort, you can just use water)
• 3 tablespoons vegetable oil
• salt and pepper
• 3 tablespoons corn starch
• OPTIONAL: 3-4 tablespoons of pepper jelly/jam (we used Darn Hot Berrily Hot Jam. Unfortunately, it looks like they don't make it anymore. However, they have a number of other items that would work here. Check them out at Darn Hot Peppers)

Directions

1. Add oil to pot and set pot to "SAUTEE/BROWN"
2. Add pork to pot and brown each piece on both sides, about 3-5 minutes per side. Remove pork to a plate.
3. In a large bowl, toss vegetables with sage, salt, and pepper (use however much salt and pepper you like. I used probably about 1 teaspoon of each. You could probably bump up to 1-1/2 teaspoons of salt if you like that sort of thing). Add vegetables to cooker and sautee, stirring occasionally, for about 5-6 minutes.
4. Add the liquid to the veggies and let it get to a boil (give it a couple minutes at the boil if you're using wine to get rid of the alcohol)
5. Lay the pork on top of the veggies. If you're using the pepper jam, spread it over the top of the pork. 
6. Put on the lid and set the cooker to HIGH pressure for 1 hour. (In our case, we used the MEAT setting and adjusted the time to an hour)
7. At the end of the cooking, use a NATURAL release for about 10-15 minutes, then open the valve to release any steam (be careful, there's still going to be a fair amount of steam in there)
8. Remove pork to a plate. Shred or slice depending on how you like to serve it. 
9. Get a plastic or vinyl masher and smash the living hell out of the veggies. Leaving in some chunks is fine.
10. Mix the corn starch with an equal amount of cold water. Add the mix to the cooker and set the cooker back on BROWN/SAUTEE until the mixture starts to bubble. Let it go for a minute or two, stirring, then switch the heat to WARM for serving.
11. You can either throw the pork back in the gravy or serve the gravy on the side. 

Good Times!