This Instant Pot Pork Roast recipe is a great recipe for busy weeknights. Instant pot recipes do all the hard work with a short cook time compared to a roast in the oven or slow cooker and the end result is a tender pork roast that is fall apart delicious.
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❤️ Why you'll love it
Short cooking time: you can have this complete pork roast dinner on the table in a fraction of the time.
Easy dinner: the instant pot cooks the pork roast perfectly
Leftovers: you can make great sandwiches with the leftover pork roast!
🥘 Ingredients
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Pork shoulder roast: is what I used to make this recipe. Different cuts of pork such as pork loin roast or pork butt roast (also known as boston butt) can be also be used.
Salt, black pepper, onion powder, and minced garlic: to season the roast.
Olive oil: used to sear the pork cubes in the instant pot before pressure cooking.
Caldo de Pollo granulated bouillon: this is made by Knorr and is an instant chicken broth powder.
Soy sauce: added for flavor
Potatoes: you can use russet potatoes or gold potatoes, or baby potatoes. If you use baby potatoes you shouldn't need to cube them.
Baby carrots: if using regular carrots, peel and cut into 2 inch pieces.
Butter: added for flavor.
Cornstarch: to thicken the gravy
Parsley: (optional) for garnish
🔪 Instructions
- Add pork to a large bowl. Season with onion powder, garlic, salt, and pepper. Set aside
- Set the instant pot to saute mode and add the olive oil.
- Add the meat to the instant pot and sear the meat, browning on all sides.
- Using a slotted spoon, remove the seared pork from the instant pot and set aside.
- Cancel the instant pot and add 2 tablespoons of water. Using a wooden spatula, scrape the bottom of the instant pot to deglaze scrape up any browned bits in the bottom of the pot. Add remaining water and bouillon granules and stir well.
- Using a sharp knife on a cutting board, cube the seared pork and potatoes. Add to the instant pot with the baby carrots. Add soy sauce and any juices from the meat that on the resting plate.
- Seal the instant pot lid and turn pressure valve to the sealing position. Set to cook at high pressure for 12 minutes. Pressure will build for 15 minutes.
- Once the instant pot beeps, allow a natural release of the pressure cooker for 10 minutes following. Do a quick release for the remaining pressure if needed.
- Using a slotted spoon, remove the meat, potatoes, and carrots and set aside to keep warm.
- Set the instant pot to sauté function and whisk in the butter and cornstarch slurry. Once the sauce has thickened, remove it from the heat.
🥄 Equipment
Instant pot
Flat bottom wooden spoon
Hand whisk
Sharp knife
Slotted spoon
🥫Storage
Refrigerate: store pork roast in the refrigerator in an airtight container up to 4 days.
Freeze: leftovers can be stored in an airtight freezer safe container in the freezer up to 3 months.
Reheat: to reheat thawed leftovers, place on a microwave safe plate for 60-90 seconds, until warmed through.
📖 Variations
- Substitute balsamic vinegar for the soy sauce
- Make a dry rub and use 1 teaspoon garlic powder in place of minced garlic, add a teaspoon of smoked paprika and tablespoon of brown sugar. Rub over the roast before searing.
💭 Tips
- The saute setting is very hot, so watch the meat carefully when searing to prevent scorching the meat.
📚 Related Recipes
Instant Pot Pork Tenderloin is super easy, super fast and one of my family's favorite recipes.
Instant Pot Pot Roast made with chuck roast is served in a rich delicious gravy and veggies.
Air Fryer Pork Loin with Maple Glaze is a marinated pork loin cooked in the air fryer for a tender and delicious roast.
Corned Beef and Cabbage Soup is another delicious recipe made in the instant pot.
These Instant Pot Country Style Ribs are tender and delicious and ready in just an hour!
🍽 Serve with...
Serve pork roast with potatoes and carrots covered with gravy.
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📖 Recipe
Instant Pot Pork Roast
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 pounds pork shoulder , trimmed
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Caldo de Pollo granules
- 2 cups water
- 1 tablespoon soy sauce
- 2 large russet potatoes
- 2 cups baby carrots
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 1 tablespoon water
- fresh parsley , for garnish
Instructions
- Add pork to a large bowl. Season with onion powder, garlic, salt, and pepper. Set aside.
- Set the instant pot to saute mode and add the olive oil.
- Add the meat to the instant pot and sear the meat, browning on all sides.
- Using a slotted spoon, remove the seared pork from the instant pot and set aside.
- Cancel the instant pot and add 2 tablespoons of water. Using a wooden spatula, scrape the bottom of the instant pot to deglaze scrape up any browned bits in the bottom of the pot. Add remaining water and bouillon granules and stir well.
- Using a sharp knife on a cutting board, cube the seared pork and potatoes. Add to the instant pot with the baby carrots. Add soy sauce and any juices from the meat that on the resting plate.
- Seal instant pot lid and turn pressure valve to the sealing position. Set to cook at high pressure for 12 minutes. Pressure will build for 15 minutes.
- Once the instant pot beeps, allow a natural release of the pressure cooker for 10 minutes following. Do a quick release for the remaining pressure if needed.
- Using a slotted spoon, remove the meat, potatoes, and carrots and set aside to keep warm.
- Set the instant pot to sauté function and whisk in the butter. Mix together water and cornstarch to make a slurry, whisk into the broth mixture. Once the sauce has thickened, remove it from the heat and serve.
Erin says
Wow! I had no idea that you could set the instant pot for such a short time and still end up with thoroughly cooked roast! I always set mine for like 45-60 min... Good to know! Thank you! I am going to check out more of your instant pot recipes, who knows how much time I'll save myself! :-)