Nordic Instant Pot pork and root vegetables
June 29, 2026 · 1 min read
Pork and root vegetables are the bones of a Nordic winter dinner, and the pressure cooker turns a long braise into a weeknight one. The pork goes meltingly tender, the roots soak up the savory broth, and it all comes out of one pot. Cooking the roots separately for a few minutes at the end keeps them whole instead of falling apart.
Browning the pork first builds the savory base — it's the one step worth not rushing.
Ingredients
- 2.5 lb pork shoulder, cut in large chunks
- 1 tablespoon rapeseed (canola) oil
- 1 onion, sliced
- 3 carrots, cut in chunks
- 2 parsnips, cut in chunks
- 1 lb potatoes, halved
- 2 cups chicken or vegetable broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper
- Fresh thyme or dill, to serve
Steps
- Season the pork with salt and pepper. Use the sauté setting to brown the chunks in the oil on all sides, then turn it off.
- Add the onion, broth, mustard, thyme, and bay leaves, scraping up the browned bits.
- Seal and cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes.
- Add the carrots, parsnips, and potatoes, seal again, and cook on high pressure for 5 more minutes with a quick release, so the roots cook through but hold their shape.
- Discard the bay leaves. Serve the pork and roots with the pan juices spooned over and fresh herbs on top.
Notes and swaps
Pork shoulder stays the most tender through pressure cooking; a leaner loin will need less time. Staggering the meat and the vegetables — pork first, roots at the end — is the trick to having both come out right. Swap in swede, celeriac, or turnip for any of the roots. A spoon of mustard brightens the broth. Serve with rye bread and a cucumber salad.
Tell Nordic Diet Companion "pork with root vegetables" and it reflects how the meal fits your Nordic pattern.