Britany Statt

Prep time:
Cook time:
1 Rating
This juicy pork recipe features colorful veggies and a balsamic and rosemary flavor that is perfect for fall.


  • 4-5 lb. pork roast, cut in half
  • 2 tbsp oil
  • 2 cups chicken broth
  • 1 cup balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Tamari sauce
  • 2 tbsp raw honey
  • 1/4 cup fresh rosemary. chopped
  • 1/2 tsp red pepper flakes
  • 4 garlic cloves, minced
  • 1 lb. carrots, diced
  • 1/2 head of cauliflower, diced


  1. Using the Sauté feature, heat up the 2 tablespoons of oil and sear your pork for about 1 minute on each side. Sear one half of the pork roast at a time if desired.
  2. Place your carrots and cauliflower in the inner pot with the pork roast.
  3. In a medium mixing bowl, combine the chicken broth, balsamic vinegar, Worcestershire sauce, Tamari sauce, honey, rosemary, red pepper flakes and garlic. Wisk to combine.
  4. Pour the mixture over your pork roast and veggies and close the lid. Use the Meat setting and cook for 20 minutes.
  5. When it is done, naturally depressurize for 10 minutes. Remove the pork and slice.
  6. Top with your veggies and garnish with more rosemary if desired.
  7. Check out this pork recipe in our 3 Course Pressure Cooker Meal video.