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Mexican Cheesecake Appetizer

By 42 Comments

This Mexican cheesecake recipe is a savory crowd pleasing appetizer. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with everyone’s favorite Southwestern ingredients.

Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.

What You Can Expect From This Recipe

When most people hear the term “cheesecake,” they probably think of a sweet, decadent dessert. However, a savory version of this classic dish can be just as delicious, especially when it incorporates the bold flavors of Mexican cuisine.

This savory Mexican cheese cake appetizer is a great way to wow your guests with a unique and flavorful dish. It’s a perfect appetizer for a casual get-together.

And with just a few key ingredients like cream cheese, eggs, cheddar and Monterey Jack Cheese, the result is a savory and slightly spicy cheesecake that pairs perfectly with chips, crackers, or even fresh veggies.

What makes this appetizer so special is the way it combines the rich and creamy texture of a classic cheesecake with the bold and flavorful ingredients of Southwestern cuisine.

This recipe is easy to make, it’s unique, it’s a vegetarian Mexican appetizer and it’s a make-ahead appetizer that makes entertaining a breeze. Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mexican Cheesecake.
  • Shredded Monterey Jack and Cheddar Cheese
  • Cream Cheese
  • Tortilla Chips
  • Butter
  • Chopped Chile Peppers
  • Eggs
  • Jalapeno Pepper

Ingredient Substitutions

  • Cheese: Have fun with what cheeses you choose, just make sure that they’re good melting cheeses. Add a little more heat and use Pepper Jack Cheese. Muenster Cheese is also a good choice here, as it’s creamy and wonderful when melted.
  • Chopped Chile Peppers: A 4-ounce can of chile peppers makes this a super easy recipe to make. Also try roasting a Poblano Pepper and then fine chopping it. It will add a unique layer of flavor.
  • Jalapeno Pepper: If jalapenos are simply too spicy hot for you, substitute with a Poblano Pepper. Simply remove the stem and some of the inner membrane and chop just as you would a green bell pepper. And speaking of bell peppers, a green, red or orange bell pepper would make a good sub here. You’ll just be missing out on the Southwestern heat.

Topping Ingredients

I like to keep the toppings fairly simple as to not over power the creamy cheese base of the cheesecake. I’ve used:

  • Black Olives
  • Green Onions
  • Cherry Tomatoes
  • Cotija Cheese

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

More Topping Ideas

Without going overboard, consider:

  • Chopped avocado
  • A dollop of sour cream
  • A dollop of Guacamole
  • Fine shredded lettuce
  • Pickled Red Onions
  • or even some crumbled cooked Mexican chorizo.

How to Make Mexican Cheesecake Appetizer

Making a tortilla chip crust for Mexican cheesecake.
Pressing a tortilla chip crust into a spring form cheesecake pan.
  1. Step 1: Make the tortilla chip crust. Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
  2. Step 2: Press the mixture into the bottom of a springform pan. Use your hands and a small glass bowl also work well. Sprinkle on a pinch of hot chile powder (optional). Bake for 325 degrees for 15 minutes.
Mixing cream cheese and eggs to make Mexican cheesecake.
Adding ingredients to cream cheese to make mexican cheesecake.
  1. Step 3: In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn’t have to be completely smooth in texture. A few cream cheese lumps won’t compromise the end texture.
  2. Step 4: Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Adding cream cheese mixture to springform pan.
Mexican cheese cake in a springform pan read to bake.
  1. Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan.
  2. Step 6: Using a spatula, carefully spread the mix over the tortilla chips crust. The crust will be a little loose, so go slow.
Baked Mexican Cheesecake.
  1. Step 7: Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
Mexican cheesecake with toppings and served with chips.
  1. Step 8: Garnish the Mexican cheesecake with toppings of your choice and serve with sturdy tortilla chips or crackers.

FAQ’s

Can This Be Made Ahead?

That’s the beauty of this recipe. Mexican Cheesecake can be made up to a day in advance. Simply bake and then cover with plastic wrap and refrigerate until time to use. Before serving, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

Can You Freeze Mexican Cheesecake?

Yes, once it baked, let cool then cover with plastic wrap and freeze. To serve, let the cheesecake thaw overnight in the refrigerator. When ready to serve, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

Storage

Store any leftovers in the refrigerator covered in plastic wrap. It will keep in the refrigerator for up to 4 – 5 days. If you’ve topped the cheesecake with chopped avocados, remove those, they simply won’t keep. To serve leftovers, simply let the cheesecake come to room temperature for about 30 minutes.

Tips for Success

  • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
  • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

Chile Cheesecake, A Mexican Cheesecake Recipe

if you’re looking for a new and exciting way to enjoy cheesecake, why not give a savory Mexican cheese cake appetizer a try? With its bold and delicious flavors, it’s sure to become a new favorite in your repertoire of appetizers.

So gather some friends, whip up a batch, and enjoy the flavors of Mexico in every bite.

More Cheesy Appetizer Recipes

And one of our favorites for this White Queso Recipe. A big bowl of tortilla chips never had it so good.

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger food recipes including the most popular on my site for Mexican Shrimp Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Cheesecake Appetizer recipe.
Print Recipe
5 from 3 votes

Chile Cheesecake, A Mexican Cheesecake Recipe

Chile cheesecake, a Mexican cheesecake recipe. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with southwestern ingredients, this appetizer served with tortilla chips is a unique and wonderful crowd pleasing recipe.
Prep Time20 minutes
Cook Time30 minutes
resting time5 minutes
Total Time55 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 12
Calories: 314kcal
Author: Lea Ann Brown

Ingredients

  • 1 Cup crushed tortilla chips
  • 3 Tablespoons butter melted
  • 16 ounces cream cheese room temperature
  • 2 eggs
  • 4 ounces fire roasted diced green chiles
  • 1 fresh jalapeno cored, seeded and diced
  • 4 ounces Colby cheese shredded
  • 4 ounces Monterey Jack cheese shredded
  • Topping Options
  • ¼ Cup sour cream or crumbled cotija cheese
  • ⅛ cup chopped tomatoes
  • ⅛ cup chopped green onions
  • ⅛ cup sliced black olives
  • ½ avocado chopped

Instructions

  • Preheat oven to 325 degrees.
  • Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
  • Using hands or the bottom of a small glass bowl, press the mixture into the bottom of a springform pan. Sprinkle on a pinch of hot chile powder (optional). Bake for 15 minutes.
  • In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn't have to be completely smooth in texture. A few cream cheese lumps won't compromise the end texture.
  • Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.
  • Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan. Using a spatula, carefully spread the cream cheese mix over the tortilla chips crust. The crust will be a little loose, so go slow.
  • Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
  • Let the cheesecake cool for about 10 minutes before adding toppings.

Notes

Serve this Mexican cheesecake at room temperature. Store any leftovers in the refrigerator for 3-4 days.
Tips for Success
  • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
  • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

Nutrition

Calories: 314kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 385mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 1mg

Mexican Cheesecake …It’s What’s for a crowd pleasing appetizer

Roast Rack of Pork with Peach Glaze

By 2 Comments

A beautifully cooked rack of pork, makes an impressive centerpiece for a special occasion meal. A simple recipe that comes with a fancy feel and so easy to make it almost cooks itself. You’ll be surprised how easy it is to prepare.

Roast rack of lamb rib served over polenta

Preparing big showy cuts of meat can be intimidating for some. However, they can be some of the easiest cuts to cook. You just have trust your oven and your digital read thermometer.

Take for instance this rack of pork. On of my favorite “showy meals” along with my recipe for Rack of Lamb with Pistachio Crust. Both are no fuss recipes where the meat is simply seasoned. For this rack of pork, we’re using salt and pepper, sprigs of rosemary and thyme and smashed garlic. Then roasted in the oven and finished with a peach glaze.

What Is Rack of Pork?

A rack of pork is actually a pork rib roast. It may also be labeled as “center cut pork loin” It comes from the rib area of the loin. It contains more fat than the pork loin which makes it a more flavorful piece of meat once cooked. Source: National Pork Board.

A rack of pork is pork’s equivalent to a standing rib beef roast, or a rack of lamb. It’s also a simpler version of a pork crown roast, which is a pork rib toast tied in a circle.

A French cut rack of pork is a show stopping dinner entree that’s not only easy to make but big on flavor and oh-so tender and juicy. Seasoned with rosemary and thyme and finished with a glaze of peach jam, you’ve got an impressive centerpiece for that special occasion meal.

This roast rack of pork recipe comes from a method I learned from our Chef du Cuisine in Culinary School, let’s take a look.

Ingredients You’ll Need

Ingredients-to-make-rack-of-pork
  • Fresh Sprigs, Rosemary and Thyme
  • One Eight-Rib Rack of Pork
  • Peach Jam
  • Garlic Cloves
  • Salt and Ground Black Pepper

Ingredient Substitutions

  • Herbs: Dried Rosemary and Dried Thyme Sprigs.
  • Jam: Apricot Jam or Orange Marmalade are good choices here.
  • Seasoning: Along with salt and pepper, add some Montreal Steak Seasoning. I also added Smoked Sea Salt.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

Step by Step Instructions, How To Cook A Rack of Pork

Searing rack of pork in a large fry pan.
  • Step 1: Preheat oven to 425 degrees. Season the underside of the rack of pork with salt and pepper. Heat two tablespoons neutral oil in a very large fry pan. When the oil is hot, place the pork, fat side down in the pan.
Pan-seared rack of pork.
  • Sear the pork until well browned. This will take about 7 – 10 minutes. You’ll know when it’s reaching golden brown stage, as the meat will release easier from the pan. Olive oil isn’t recommended because the smoke factor is lower. You’ll get a better sear by using canola or vegetable. oil. Turn the pork over and season the seared side with more salt and pepper.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Seared rack of pork topped with fresh rosemary, thyme and smashed garlic.
  • Step 3: Place the pork seared side up on a roasting rack on a roasting pan. A rack is important because it will allow air to circulate around the meat while it’s roasting. Top the roast liberally with the fresh rosemary sprigs, thyme sprigs and smashed garlic which has been rough chopped. You can also smear Dijon mustard on the pork like I’ve done in this recipe for Tri-Tip Roast. It will simply add another layer of flavor.
Roast rack of pork on roasting pan.
  • Step 4: Cook oven roasted pork, uncovered, at 425 degrees for fifteen minutes. This will help the outside of the meat brown. Then turn down the temperature to 325 degrees and cook until internal temperature reaches 140 degrees. This will take at least an hour to 1 ½ hours. To finish, during the last twenty minutes of cook time, baste twice with the peach jam, basting ten minutes apart. Turn the oven to broil and cook until temperature reaches 145 degrees. Remove from oven and tent loosely with foil for twenty minutes.

Tip: To test internal temperature, insert digital read thermometer into a meaty spot at the thick end of the roast (away from the Frenched bones), and in between the bones. Bones cook hotter than the meat, so if you get too close to one of the bones, you won’t get an accurate reading.

For a project like this, use a digital read thermometer that has a probe and a long cord. These types of thermometers can be inserted at the beginning of cook time. The probe monitors the temp of the meat and the external units alerts you when the meat reaches the desired temperature. They’re wonderful and they take the guess work out of oven roasting meat.

Carving rack of pork on a cutting board.
  • Step 5: Once the meat has been tented, move the pork to a cutting board and carve into separate ribs, by carving in between each rib. You can also carve by removing the meat frm the ribs before slicing. Using a sharp knife, stand the roast up and carve next the ribs bones, following the shape of the ribs. Remove the meat and then slice. Serve immediately.
How Do I Find A Frenched Rack Of Pork?

I’ve never seen a Frenched rack of pork available at my local grocery store. I can sometimes find it a Costco. And check your local specialty meat market or Whole Foods. If they don’t have it, ask them to order one for you. And make sure you ask them to “French” it.

What Does Frenched Mean?

Frenched is a culinary term for the process of cutting away fat and meat from the bone of a rib, such as a rib chop, a rack or pork, or a rack of lamb.

How Many People Will A Rack Of Pork Serve?

Unsure of how large of a roast you need? Since there are bones involved, as a rule, plan on one pound per person. In this case, the roast I purchased contained eight ribs. Slicing the roast between the ribs resulted in eight ribs serving eight people.

Should I Cover The Roast While It Cooks?

No. The seared outer crust and the method of cooking this roast fat side up will keep it nice and moist. The fat will drip down on the meat as it cooks. Covering it with a lid will only steam the meat and soften that outer crust.

What To Serve With Rack of Pork

I served this rack of pork over Polenta Cacio de Pepper, (polenta with pepper and cheese) I like this recipe from Bon Appetit where polenta is cooked in the Instant Pot. So easy!

You can also serve this over mashed potatoes, or with Baked Potatoes with a Simple Tossed Salad.

Tips for success:

  • Season the meat generously, even if you’re using just salt and pepper. And if you want season the night before cooking. This will give the seasoning time to permeate the surface of the meat. Use your hands to rub the salt and pepper over the meat and then let it sit in the refrigerator uncovered overnight.
  • Culinary school taught me to let the meat come to room temperature before cooking. Placing meat straight from the refrigerator into the oven will cause the meat to cook longer and unevenly. With a big cut like this rack of pork, plan on it sitting at room temperature for one hour.
  • When preparing a roasted piece of meat, everyone looks for that sought after “crackly crust”. To achieve this, sear the meat first and then start cooking the meat in the oven at a high temperature like 425 degrees before lowering oven temperature to 325 degrees to finish cooking.
  • Let the roast rest before carving. And when it comes to big cuts of meat like this rack of pork, that ten minute rest that you allow for your steaks or burgers will not be enough. Let it sit tented for twenty minutes. Not only do you capture those flavorful juices inside the roast, but carving also becomes much easier.
  • You can also use Peach BBQ Sauce in place of the peach jam.

More Showy Dinner Meat Recipes For Entertaining

If you’re looking for a showy pork roast dinner, take a look at this recipe for Wine Braised Instant Pot Pork Roast. It’s an easy pressure cooker dinner that will impress.

And if you’re looking for more pork recipes, don’t miss my pork category. You’ll find lots of great recipes, including one of the most popular on my site for Slow Cooker Country Style Ribs. A fix and forget meal that’s big on flavor.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Roast rack of lamb rib served over polenta
Print Recipe
5 from 1 vote

Roast Rack of Pork with Peach Glaze

A French cut rack of pork is a show stopping dinner entree that's not only easy to make but big on flavor and oh-so tender and juicy. Seasoned with rosemary and thyme and finished with a glaze of peach jam, you've got an impressive centerpiece for that special occasion meal.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time20 minutes
Course: Main Course Pork
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 168kcal
Author: Lea Ann Brown

Ingredients

  • 1 bone in Pork Rack Roast About 4.5 pounds, frenched.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons neutral oil canola or vegetable
  • 4-5 sprigs fresh thyme
  • 4-5 sprigs fresh rosemary
  • 3 cloves garlic smashed, peeled, rough chopped
  • 1 cup Peach Jam

Instructions

  • Season the bottom side of the rack of pork with salt and pepper. Let it sit at room temperature for 1 hour, or even better, overnight uncovered in the refrigerator.
  • Preheat oven to 425 degrees.
  • In a large fry pan, heat oil until shimmering.
  • Place the pork rack fat side down and sear until browned. About 8 minutes.
  • Turn the pork over, season with more salt (smoked salt is good here) and pepper and place in a roasting pan with a roasting rack fat side up. Top with the rosemary and thyme and smashed garlic.
  • Transfer to the oven and roast for 15 minutes. Turn the heat down to 325 and cook for about 1 hour 15 minutes more. But don't trust the oven time. Use a meat thermometer inserted into a meaty section in between ribs to determine an internal temperature of 140 degrees.
  • During the last 20 minutes, (after about an hour of cook time) baste the tops and the sides of the pork rack with the peach jam twice, every 10 minutes.
  • Once the thermometer indicates the roast is at 140 degrees, turn the oven to broil. Broil until the top of the pork is browned and thermometer reads 145 degrees. This should take about 3 – 4 minutes.
  • Remove the roast to a cutting board and loosely tent it with foil. Let is rest 20 minutes.
  • Cave the meat between the bones to make individual ribs. Once carved, serve immediately over polenta or mashed potatoes.

Notes

Tips for Success:
  • Season the meat generously, even if you’re using just salt and pepper. And if you season the night before cooking, you’re basically administering a dry brine. This will give the seasoning time to permeate the surface of the meat. Use your hands to rub the salt and pepper over the meat and then let it sit in the refrigerator uncovered overnight.
  • Culinary school taught me to let the meat come to room temperature before cooking. Placing meat straight from the refrigerator into the oven will cause the meat to cook longer and unevenly. With a big cut like this rack of pork, plan on it sitting at room temperature for one hour.
  • When preparing a roasted piece of meat, everyone looks for that sought after “crackly crust”. To achieve this, sear the meat first and then start cooking the meat in the oven at a high temperature like 425 degrees. Then lower the temperature to 325 degrees.
  • Let the roast rest before carving. And when it comes to big cuts of meat like this rack of pork, that ten minute rest that you allow for your steaks or burgers will not be enough. Let it sit tented for 20 minutes. Not only do you capture those flavorful juices inside the roast, carving becomes much easier.
  • For a project like this, use a digital read thermometer that has a probe and a long cord. These types of thermometers can be inserted at the beginning of cook time. The probe monitors the temp of the meat and the external units alerts you when the meat reaches the desired temperature. They’re wonderful and they take the guess work out of oven roasting meat. Insert probe in the meaty part of the roast at the opposite end of the exposed ribs. 

Nutrition

Calories: 168kcal | Carbohydrates: 30g | Protein: 0.3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 305mg | Potassium: 44mg | Fiber: 1g | Sugar: 21g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.3mg

Oven Roasted Rack of Pork …. It’s Whats For Dinner

Rosemary Brie Burgers with Red Onion Chutney

By 24 Comments

These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you’ve got one fabulous cheeseburger.

And if you’re burger fanatics like us, try our Black and Blue Burgers.

Brie Burgers with lettuce and tomato topped with red onion marmalade.

Brie is a soft ripened cheese from France with a rich, buttery, fruity and earthy flavor. It’s a cheese that melts very easily and with that flavor profile, a perfect partner for a burger with brie.

These brie burgers are further enhanced by combining the ground beef with chopped rosemary and garlic. Add some stone ground Dijon mustard a dollop of Red Onion Chutney, which is a delicacy on its own, and you have yourself a French hamburger.

Grilled or pan fried, these luscious burgers will surely find a place in your culinary heart.

The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make brie burgers.
  • Ground Beef, 80-20 Blend
  • Onion Chutney
  • Spicy Brown Mustard
  • Fresh Rosemary and Garlic
  • Salt and Pepper
  • Lettuce
  • Tomato
  • Brie Cheese

Ingredient Substitutes

  • Ground Beef: A 20% fat blend is recommend, afterall, a higher fat level equals more flavor. Substitute a 93 – 7% blend to save on fat calories, if you’d like.
  • Onion Marmalade: Red onion chutney brings such an exciting flavor to the burger, I’d hate for you to substitute. But if you don’t want to take the time to make it, top these burgers with red onion rings or even caramelized onions.
  • Mustard: Spicy brown mustard is a great partner for the flavors in this burger. If you don’t have it, substitute Dijon mustard or plain yellow mustard.
  • Seasonings: Substitute dried rosemary and garlic powder. But please take the time to chop the dried rosemary into smaller pieces rather than mixing those rosemary spears into the beef.
  • Brie Cheese: They wouldn’t be Brie Burgers without brie cheese, but a good substitute is Gruyere or Smoked Gruyere cheese.

How to Make Brie Burgers, It’s Easy!

Mixing ingredients in a bowl to make brie burgers.
Three raw brie burgers ready to cook.
  • Step 1: In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Step 2: Shape the burger mix into 3 or 4 patties. I always like to make ⅓ pound burger patties. If you’d like you can make ¼ pound burgers and divide the meat into 4 patties.
Grilling hamburger patties on a grill.
  • Step 3: You can either grill or pan sear the burgers. No matter what method you use, plan on about 5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.

Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.

Frequently Asked Questions

How Do You Make The Best Hamburger Patty?

Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

How Many Burgers Can 1 Pound Make?

The answer is 3 – 4 hamburger patties. Quarter pound burger patties are the most common sized burger. You’ll make four patties from one pound of ground beef. Or we prefer ⅓ pound burgers, to make 3 patties. It’s all personal preference about beef to bun ratio. If you want to get each burger patty all perfectly sized, use a kitchen scale to weigh out the meat.

How Do You Know What A Burger Is Done?

Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers for an accurate reading.

Storage

Got a leftover burger patty? Just store it in an air tight container in the fridge. To reheat, microwave in increments of 30 seconds until warmed through. Then add your bun and condiments.

Recipe for Burgers with Brie Cheese

I hope you give these brie burgers a try and please take the time to make this pure magic Red Onion Chutney. It’s a quick easy recipe and when this chutney meets brie cheese, it turns into a blanket of flavor that you won’t believe.

Red onion marmalade in a yellow bowl.

More Great Burger Recipes

If you’re burger fans like us, don’t miss these popular recipes.

And don’t miss the most popular burger recipes on my site for Buffalo Burgers and Blue Cheese Burgers. The Bison Burgers are topped with a smoky bbq cream sauce. The blue cheese burgers have just enough blue cheese as to not over power the beefy flavor. Both burger recipes are dee-lish.

Visit my Beef Category for even more Summer grilling ideas.

And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Brie Burgers with lettuce and tomato topped with red onion marmalade.
Print Recipe
5 from 3 votes

Brie Burgers with Red Onion Chutney

These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you've got one fabulous cheeseburger.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 3 burgers
Calories: 771kcal
Author: Lea Ann Brown

Ingredients

  • 1 recipe Red Onion Chutney
  • For The Burgers
  • 1 pound ground beef
  • 2 cloves Garlic minced, or 1 teaspoon garlic powder
  • 1 tablespoon finely chopped rosemary or 1 teaspoon dried rosemary
  • 8 slices Brie Cheese thin sliced. You can leave the rind on if you want.
  • ¼ cup Grainy Dijon mustard
  • 3 hamburger buns
  • Lettuce for serving
  • Tomato for serving

Instructions

  • 1 Recipe Quick Red Onion Chutney
  • In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Shape the burger mix into 3 patties. I always like to make ⅓ pound burger patties. If you'd like you can make ¼ pound burgers and divide the meat into 4 patties.
  • You can either grill or pan sear the burgers. No matter what method you use, plan on about 4-5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.
  • If pan searing, heat a heavy skillet over medium high heat. Once the pan is hot, add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp.
  • Add the cheese to each burger patty and cover with a lid. In just a few seconds the cheese should be melted.
  • OR: Heat a gas grill to 450 degrees. Reduce the heat to 350 degrees and then add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp. Add the cheese to each burger patty and close the lid of the grill. In just a few seconds the cheese should be melted.
  • To build those burgers, spread bottom of each bun with a smear of mustard. Add a leaf of lettuce, a slice of tomato and then top with a burger patty. Top each burger with a pinch of Red Onion Chutney and then the top bun. Serve immediately.

Notes

Tips for Success: 
  • The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.
  • And don’t over work the meat when mixing and making patties. This will cause the hamburgers to be tough and dense.
Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

Nutrition

Calories: 771kcal | Carbohydrates: 24g | Protein: 47g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1012mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 5mg

Brie Burgers with Onion Chutney …They’re what’s for Dinner.

Recipe adapted from Delish.com

Quick Red Onion Chutney, Sweet Tangy and Easy

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With it’s deep rich flavor and beautiful red hue, Red Onion Chutney is a must have condiment. It brings a blast of complex flavor, it’s versatile and can be used in so many ways. It’s a great topping for grilled steak, chicken or even burgers.

Red onion chutney in a yellow bowl.

What Is Red Onion Chutney?

When you think of chutney, fruit chutney’s probably come to mind. However, my recipe for Red onion Chutney is a Western style Chutney rather than a fruit style chutney you’d find in traditional Indian cuisine. Red onion chutney is a condiment made by cooking thin sliced red onions in sugar, red wine and vinegar to make a fruity and tart flavor profile with a sticky onion marmalade or onion jam consistency.

With its sticky thick texture and rich flavor, this red onion relish is a treat for anyone who loves a sweet and savory flavor combo.

Use it as a topping for Flank Steak, (our favorite) or as a condiment for Cheeseburgers. Grilled chicken is also a great platform for onion chutney.

You’ll be surprised at the process, as it’s a much quicker process than making caramelized onions.

Red Onion Chutney Uses – Why You’ll Love It

  • Crostini: Toast thin slices of French bread and top it with very thin sliced rare cooked beef tenderloin. Then add a spoonful of the chutney for an impressive appetizer.
  • Baguette: Smear some on top of slices of baguette and incorporate them into an appetizer meat and cheese platter.
  • Pizza: Spoon some over your next slice of pizza.
  • And don’t forget about using this condiment as a topping for these Brie Burgers.
  • Add it to a grilled cheese sandwich.
  • Try a little spoonful on a cracker that’s been smeared with Dubliner Cheese Spread.
  • Double or triple this recipe and use it as gifts for friends.

Ingredients You’ll Need

Ingredients-to-make-red-wine-marmalade
  • Wine: Choose a dry red wine like a Cabernet Sauvignon or Merlot. Pinot Noir is also a good choice.
  • Red Onion: One large red onion, peeled and thinly sliced.
  • Red Wine Vinegar: With a sharp, tangy, and fruity flavor, in my opinion it’s the best vinegar to make Red Onion Chutney.

Ingredient Substitutions

Vinegar: Try this recipe using Sherry Vinegar, or even a balsamic vinegar would be nice here.

Step by Step Instructions, It’s Easy!

Cooking red onions in wine to make red onion marmalade.
Red onions cooking in red wine vinegar to make red onion marmalade.
  1. Step 1: Combine ½ cup of the sugar with the wine and bring to a boil, stirring to dissolve the sugar. Add the red onion slices, cover and cook over medium high heat, stirring occasionally, until softened, about 5 minutes.
  2. Step 2: Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining ½ cup of sugar and the red wine vinegar and cook over moderate heat, stirring occasionally, until syrupy, about 6 – 10 minutes longer.

Tips For Success

  • This recipe moves along quickly. Stay close to the stove and stir occasionally to keep track of its progress. It’s an easy and quick recipe.
  • Knife vs. Mandolin: You most certainly can use a sharp Chef’s knife to slice the onions, but I recommend using a mandolin. A mandolin will create more uniform onion slices and result in even cooking.

Storage

  • Store red onion chutney in an air tight container in the refrigerator for up to a month. Let it cool before transferring it to the refrigerator. I like to use a 4-ounce Mason style jelly jars, or a half pint jar.
  • Can You Freeze Red Onion Chutney? Yes, It’s an excellent way to preserve it for a longer period. It will keep up to 6 months in the freezer. I like to use freezer safe zip-lock style baggies. Just squeeze the air out and lay them flat to maximize freezer space. Thaw in the refrigerator overnight.

Variations:

  • Want to make this a spicy red onion chutney? Just add ¼ cup of diced jalapeno peppers at the same time you add the onion to the red wine mixture.

FAQ’s

Is Onion Marmalade The Same as Onion Chutney?

Technically this is a chutney. Chutneys are made using vegetables or fruit cooked with sugar and vinegar whereas Marmalades are made using citrus fruit. I’ve seen this recipe referred to as either red onion chutney or red onion marmalade. More than likely this recipe is referred to as a marmalade due to the stringy texture of the thin sliced onions.

Can This Recipe Be Called A Savory Jam?

In chutneys both sugar and an acid, like vinegar, are used to create a sweet and savory flavor for either vegetables or fruits. A jam is traditionally made with fruit and sugar only. Chutney can include a lineup of spices, where jam is usually made to highlight a fruit forward product, like this Peach Jam Recipe

Can I Make Onion Chutney With Other Onions?

Yes. You can use yellow, sweet or white onions. You’ll just miss out on that deep red color and bite of flavor from red onions.

Is Red Onion Chutney Vegan and Gluten Free?

Yes, all of the ingredients are naturally gluten free and vegan friendly.

In Conclusion

This red onion chutney is vegan and gluten free. A quick fix, these wine soaked rings of goodness will have your tastebuds thanking you later.

A perfect condiment when you’re wanting to add a pop of sweet flavor to a savory dish.

More Condiment Recipes

And don’t miss my Condiment category, you’ll find lots of other homemade sauces, butters and mayo’s. And the most popular pickling recipe on my site for The Best Spicy Pickled Made From Jarred Dills.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A yellow bowl with homemade red onion chutney.
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5 from 1 vote

Quick Red Onion Chutney

With it's deep rich flavor and beautiful red hue, Red Onion Chutney brings a blast of complex flavor as a topping for grilled steak or chicken and even burgers.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 171kcal
Author: Lea Ann Brown

Equipment

  • 1 Saucepan

Ingredients

  • 1 Cup Sugar divided
  • 1 Cup Dry red wine
  • 1 large Red onion thinly sliced
  • ¼ Cup Red wine vinegar

Instructions

  • Combine ½ cup of the sugar with the wine and bring to a boil, stirring to dissolve the sugar.
  • Add the red onion, cover and cook over medium high heat, stirring occasionally, until softened, about 5 minutes.
  • Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining ½ cup of sugar and the red wine vinegar and cook over moderate heat, stirring occasionally, until syrupy, about 6 – 10 minutes longer.

Notes

Store onion marmalade in an air tight container in the refrigerator for up to a month.
Uses for Red Onion Marmalade
  • Crostini: Toast thin slices of French bread and top it with very thin sliced rare cooked beef tenderloin. Then add a spoonful of the marmalade for an impressive appetizer.
  • Baguette: Smear some on top of slices of baguette and incorporate them into an appetizer meat and cheese platter.
  • Pizza: Spoon some over your next slice of pizza.
  • And don’t forget about Red Onion Chutney for Burgers

Nutrition

Calories: 171kcal | Carbohydrates: 36g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 2mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

Red Onion Chutney … It’s What For Burgers (my favorite use)

Wine Braised Instant Pot Pork Roast

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Looking for a cozy, flavor-packed dinner without spending hours in the kitchen? This Wine-Braised Instant Pot Pork Roast delivers all the richness of a slow-braised meal, ready in a fraction of the time. With white wine, aromatics, and a pork shoulder that melts into tender perfection, this hands-off recipe transforms simple ingredients into an unforgettable family dinner.

This recipe and method is for cooking a Pork Butt or Pork Shoulder Roast. Follow this easy, step-by-step guide to learn how.

Pork roast thats been cooked in the pressure cooker served with fried potatoes and steamed broccoli

A pork shoulder roast may be the simplest cut of meat to cook. You can season the heck out of it. And due to its generous marbling it’s easy to prepare using any form of heat. Grilling, smoking, oven roasting … and yes, even pressure cooking. It’s a forgiving cut of meat.

Beautiful with flavor, this Instant Pot Pork Roast is a recipe that can easily be prepared for your Sunday family dinner, or as a showcase main course for any holiday gathering.

It all comes together easily once you blend the spice mix and sear the meat. Then let your pressure cooker take over to finish the job. Seasoned beautifully with Rosemary, Thyme and Fennel, let’s take a look.

Why Choose A Pork Shoulder/Butt?

Pork shoulder, also called pork butt or “Boston butt” is a cut of meat from the shoulder. Due to it’s high fat content and and connective tissue, it needs a long slow cooking time to melt away the fat and render the roast tender enough to eat. This process also makes this a very popular and very flavorful pork cut.

Why Choose An Instant Pot To Cook A Pork Roast?

Tough meats like a pork shoulder usually requires hours of cooking time, whether in a slow cooker or oven, to become tender. The Instant pot significantly reduces the cooking time making the meat fork tender for a quicker fix. Not to mention the “hands off” convenience once the meat is seared and seasonings are added. And with it’s sealing properties, serves a very tender piece of meat.

Bone In or Boneless?

Pork shoulder is generally sold as a five to ten pound roast, it can be purchased boneless or bone-in. Look for boneless pork roast when cooking a pork roast to slice and serve for dinner. Save that bone-in roast when slow cooking to shred for Shredded Pork Tacos or pulled pork sandwiches. That bone will always add flavor, but ruins the look of the roast when displayed for a dinner entree that needs to be attractively sliced.

If your only choice is to purchase a 8- 10 pound boneless roast, cut the roast in half and freeze the remainder for another day.

Table of contents

Ingredients You’ll Need

Ingredients to make pressure cooker pork roast.
  • Boneless Pork Shoulder Boston Butt Roast.
  • Dijon Mustard is frequently used in meat sauces due to it’s unique flavor profile that adds a vibrant layer of richness.
  • Neutral Oil: Use canola or vegetable oil here. Olive oil is not a neutral flavor oil and has a lower smoke point. Canola or vegetable with heat hotter and sear that meat quicker and better.
  • Seasonings: Bay leaves, fresh rosemary and thyme.
  • White Wine: Wine is classically used to deglaze pans after searing meat. It not only is a great tool to help release meat particles stuck to the pan, but it also adds flavor.
  • Fennel: If you’ve never cooked with fennel, you’re in for a treat. It’s easily found in the produce department at the grocery store. Not only does it add another layer of texture, but bring with it a mild anise or licorice flavor.

Ingredient Substitutions

  • Mustard: If you don’t have Dijon mustard on hand, substitute with plain yellow mustard, honey mustard or even a spicy brown mustard.
  • Garlic: Substitute ½ teaspoon good quality garlic powder.
  • Seasonings: If you don’t have fresh thyme or rosemary, substitute 1 teaspoon each dried rosemary and dried thyme.
  • Wine: If you don’t have white wine, just omit and use chicken broth to deglaze the pan.
  • Fennel: If you can’t find fresh fennel, substitute 1 teaspoon fennel seeds.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

How To Cook Pork Roast In The Instant Pot … It’s Easy

  • Cut the pork butt roast in half or several pieces if needed.
Searing pieces of pork butt shoulder roast in a large skillet.
  1. Step 1: Sear the pork roast pieces stove top. Heat a large fry pan over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the pieces of pork roast. You may need to work in batches if your pan isn’t large enough. Brown pork roast on all sides. About 10 – 12 minutes total. Remove to a plate.
  2. Step 2: Deglaze the pot by adding the white wine. Add mustard and cook for 1 minute, scraping the bottom bits.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Tips on Searing A Pork Shoulder Roast

There’s a bit more to it than simply throwing a chunk of meat in a hot skillet. Let’s take a look at how to successfully sear meat.

  • Pat meat dry before searing. Excess moisture will interfere with browning.
  • Use the right pan. Culinary School taught me to heat a French steel pan over medium high heat, adding oil as soon as the pan was hot. A cast iron skillet also works very well here.
  • Don’t over crowd the meat. Use tongs to turn the meat as soon as it easily releases from the pan.
  • Searing meats in this manner makes it taste roasted instead of boiled. The crust that searing creates adds a wonderful layer of flavor.
  • Be careful with searing, you don’t want to burn the outside of the meat.
Cooking onions and fennel in the pressure cooker.
  1. Step 3: Select the Saute function on the pressure cooker. When the pot is hot, add one tablespoon of neutral oil. Add the white wine liquid from the sauce pan, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add dijon mustard, stir and cook for one minute.
Cooking pork roast in the pressure cooker.
  1. Step 4: Add the bay leaves, thyme, rosemary, and chicken stock along with the pork seared shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
  2. Step 5: Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position. Set the timer to cook for 35 minutes (or 15 minutes per pound). Once the cooking time is up, let the pot natural pressure release for 15 minutes. Then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.

What To Serve with Instant Pot Pork Roast

Steamed broccoli adds color and is an easy side dish for this recipe. Potatoes are always welcome with pork roast, try these Cast Iron Skillet Potatoes with this recipe.

Storage and Freezing

A pork roast can yield a lot of servings, here’s what to do with leftovers.

  • Refrigerator: Store any leftovers, tightly sealed in the refrigerator for up to 4 days.
  • How Do I Reheat The Roast Without Drying It Out? To reheat, place the roast on a sheet pan and cover with foil. Use a low 250 degree oven setting to gently warm. You don’t want to cook the meat again, as it could compromise it’s tender texture. Just get it warm enough to enjoy.
  • Freezing: Allow the meat to cool, and then package into an airtight container. I like using freezer safe zip-lock style bags. They’re easy to squeeze the air out and will store more efficiently in the freezer. Store in the freezer for three months. When ready to use again, thaw in the refrigerator overnight and then reheat. I’ve also used leftovers to make simple pulled pork sandwiches.

Common Questions About Instant Pot Pork Roast

How Are Pork Shoulder Roasts Labeled?

Pork shoulder roast can be labeled several different ways at the grocery store. Boston Butt, and and pork Butt all refer to cuts of meat that all come from the shoulder of the pig. They can be packaged bone-in or boneless. A picnic shoulder is taken from a section lower than the shoulder. And a pork loin roast is cut from a different section and is a much leaner cut of meat. For a visual, I like this Pork Cuts 101 diagram from Smithfield

Can I Use A Pork Loin For This Recipe?

A roast labeled as Pork Loin Roast is a much leaner cut of meat and substantially less fat. It will cook faster than a pork shoulder roast and tends to dry out easily. Avoid this cut of meat for this recipe and save it for an oven roast recipe where a brine is involved to add moisture.

Will A Pork Roast Fit In The Instant Pot?

A pork roast weighing 2 – 4 pounds will fit nicely in the Instant pot and will feed 4 – 6 people. If the Pork roast is 4+ pounds, cut the roast in half before searing stovetop.

Can I Make This Recipe In The Oven?

Don’t have a pressure cooker? This recipe can easily be adapted for oven roasting. Just follow the instructions through the searing process, then:
Preheat oven to 425 degrees F. Set the meat on a rack set in a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees.
Continue to cook until an instant-read thermometer inserted into the roast reads 185 degrees F, about 3 ½ – 4 hours. Remove the pork from the oven and

Instant Pot Pork Roast Recipe

Cosori braised pork roast with broccoli and roasted potatoes, cooked in the Cosori Electric Pressure Cooker

If you’re looking to switch up your holiday buffet, this pork roast would be a great alternative to a Prime Rib Dinner.

Fennel, ultra-fragrant rosemary and thyme are good partners for Dijon and wine. And a lovely seasoning for pork. You’ll find this lineup absolutely brimming with exciting  flavor.

I hope you give this Instant Pot Pork Roast a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience. 

More Recipes Using Pork Shoulder Roast

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouthwatering recipes. Including one of the most popular pork recipes on my site for Crockpot Country Style Pork Ribs.

Pork tenderloin is also one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Oven Baked Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.

And if you love big-showy roasts, don’t miss my Prime Rib Roast Recipe. It’s a fool-proof method for cooking a perfect standing rib roast.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork roast thats been cooked in a pressure cooker served with fried potatoes and steamed broccoli.
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5 from 1 vote

White Wine Braised Instant Pot Pork Roast (Pork Butt)

Pressure Cooker Pork Roast Recipe. Use your electric pressure cooker to save time on this classic family dinner. Save time without sacrificing texture or flavor. A perfect dinner ready in half the time it takes to oven braise.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Pressure release time15 minutes
Total Time2 hours
Course: Main Course Pork
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 592kcal
Author: Lea Ann Brown

Equipment

  • 1 6-quart Pressure Cooker (Instant Pot)

Ingredients

  • 3 tablespoons neutral oil Vegetable or Canola works well here. Divided.
  • 3-4 pounds boneless pork shoulder roast cut in half, or large chunks
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 fennel bulb sliced
  • 1 large onion sliced
  • 4 garlic cloves smashed and peeled, no need to chop
  • 1 cup dry white wine
  • ¼ cup Dijon mustard
  • 3 bay leaves
  • 3-4 sprigs fresh thyme
  • 1 large rosemary sprig
  • 1 cup chicken stock

Instructions

  • Stove Top Sear: Sear the pork roast halves stove top. Heat a large fry pan over medium high heat. When the pan is hot, add two tablespoon of the oil. When the oil starts to shimmer, add the pork roast. You may need to work in batches if your pan isn't large enough. Brown pork roast on all sides. About 10 – 12 minutes total. Remove to a plate.
  • Deglaze the pot by adding the white wine.
  • Select the Saute function on the pressure cooker. When the pot is hot, add the remaining 1 tablespoon of neutral oil, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add the white wine liquid from the fry pan,
  • Add mustard, stir and cook for 1 minute.
  • Add the bay leaves, thyme, rosemary, and chicken stock along with the pork shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
  • Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position.
  • Set the timer to cook for 45 minutes (or 15 minutes per pound). Once the cooking time is up, turn pressure cooker off and let naturally release for 15 minutes, then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.
  • Place some of the rosemary leaves around the pork. Serve with roasted potatoes and broccoli. 

Notes

According to the Instant Pot cooking time chart, pork roast should be cooked 15 minutes per pound.
Want To Make Gravy With Liquid In The Instant Pot? Once you remove the pork roast, turn the Instant Pot to simmer. Once the liquid is simmering, add a slurry of 2 tablespoons cornstarch that’s been blended with 1 tablespoon of cold water. Simmer until thickened.
How To Sear Pork Loin in The Pressure Cooker: Not recommended, stovetop searing does a better job, but it can be done. If you’d like to use your pressure cooker to brown the pork roast instead of using the stove top method.
Select the saute function on the pressure Cooker and press start. Wait until the pressure cooker has heated up. Add 2 tablespoons oil and allow to heat up for 30 seconds. Brown the meat on each side for about 12 minutes total. You may need to work in batches. Remove the pork and set aside. Press the off button and proceed with instructions.

Nutrition

Calories: 592kcal | Carbohydrates: 14g | Protein: 72g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 183mg | Sodium: 1222mg | Potassium: 1600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 7.9mg | Calcium: 105mg | Iron: 5.6mg

Instant Pot Pork Roast … It’s What’s For Dinner

This recipe was first published in March of 2019 and updated with step by step instructions April of 2023.