Ingredients (4 servings)

• For the pork — pork shoulder (boneless, cut into 2-inch cubes) 1 kg
• For the pork — vegetable oil 2 tablespoons
• For the pork — onion (chopped) 1 large
• For the pork — garlic (minced) 2 cloves
• For the pork — maple syrup (quality) 1/2 cup
• For the pork — apple cider vinegar 1/4 cup
• For the pork — chicken broth (low sodium) 2 cups
• For the pork — salted herbs (from the garden) 2 tablespoons
• For the pork — Dijon mustard 1 teaspoon
• For the pork — black pepper (freshly ground) 1/2 teaspoon
• For the vegetables — baby potatoes (halved) 500 g
• For the vegetables — carrots (sliced into 3/4-inch rounds) 500 g

Preparation

1. 1
   Preheat the Instant Pot on 'Sauté' mode. Add the oil and brown the pork cubes in batches. Remove the pork and set aside.
2. 2
   In the same pot, sauté the onion and garlic until tender.
3. 3
   Deglaze the pot with apple cider vinegar, scraping the bottom to loosen any browned bits.
4. 4
   Add the maple syrup, chicken broth, salted herbs, Dijon mustard, and pepper. Mix well.
5. 5
   Return the pork to the Instant Pot. Add the potatoes and carrots.
6. 6
   Close the lid and lock it. Ensure the valve is in the 'Sealing' position.
7. 7
   Cook on high pressure ('Manual' or 'Pressure Cook' mode) for 35 minutes.
8. 8
   Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
9. 9
   Carefully open the Instant Pot. Check that the pork is tender and the vegetables are cooked.
10. 10
    Serve hot, garnished with fresh chopped parsley (optional).