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My DH bought me a new toy this Christmas: the Instant Pot. So far, I’m a fan. I’ve made bone broth, which was as delicious as it was quick; this pork, which was really good and way quicker than my slow-cooker method; and a tasty little Thai curry dish I’ll be sharing soon.

And, since this thing cooks so quickly, I have enough extra broth on hand to finally have a go-to stockpile. Whoo hoo!

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Gluten-free, paleo, Whole30

Instant Pot Pulled Pork with Spiced Roasted Parsnips

Pork
3-4 lbs. pork shoulder, trimmed of skin
1/2 c. broth
2 Tbsp. apple cider vinegar
1 Tbsp. fish sauce (Red Boat is W30 compliant)
1 Tbsp. chipotle powder
2 Tbsp. chili powder
1 tsp. salt
10 grinds black pepper
2 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. coconut oil

Parsnips
1 lb. bag parsnips
2 Tbsp. Ras el Hanout spice mixture
2 tsp. hot Hungarian paprika
2 tsp. walnut oil
Big pinch salt

Press the Saute button to preheat the cooker. When “Hot” appears on the display, add the coconut oil and brown your meat.

Add the spices and liquids and seat the lid on the pressure cooker.

Press the Manual button and use the + button to program 90 minutes cooking time.

While your pork is working, make the parsnips. Preheat your oven to 450 F and line a baking sheet with foil.

Cut parsnips into 3-inch sticks.

Toss on the baking sheet with the oil and spices and spread evenly, making sure all are in a single layer.

When the oven is heated, bake 10 minutes, flip, and bake an additional 10 minutes.

When the finished beep sounds, it is best to let the machine release its pressure naturally if possible (takes about 20 minutes). Always check to make sure the pressure valve has dropped before removing the lid.