Instant Pot Pork Roast
Published 9/14/2023 • Updated 3/18/2024
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This Instant Pot Pork Roast recipe has saved the day multiple times when I’ve been in a pinch. I love it because not only do you get super tender pork, but you also get a boat load of veggies, too!
Season a pork shoulder, and then pressure cook it on high for 70 minutes in broth and red wine. Then, add in the root veggies and give it another quick pressure cook to finish off the meal. Did I mention that the pork is tender and falls apart when you cut into it? It’s THAT good.
Not only do you guys LOVE our Instant Pot recipes, but you love recipes that feed a lot of people and are easy-peasy. This Instant Pot Pork Roast is both of those things.
This Instant Pot Pork Roast pleases our fancy-pants Fit Foodie readers and also our midwestern friends (because hello pork roast!).
What kind of pork for Instant Pot Pork Roast?
When we were testing this recipe, we knew we wanted to make a pretty traditional pork roast recipe. We were going between two cuts of meat: a pork loin roast or pork shoulder roast.
- Pork Loin Roast: A pork loin roast comes from the back of the pig. It is usually a very lean piece of meat, so if you are slow roasting, you have to be careful you don’t overcook it. In this recipe, you can use a pork loin roast if you are looking for more “pork chop” or pieces of pork rather than shredded pork.
- Pork Shoulder Roast: A pork shoulder/butt comes from the shoulder of a pig. It generally has more fat and is great for slow roasting. We use this cut of meat when we want to use carnitas (like our Instant Pot Carnitas) or if we want a juicy piece of meat.
Cuts of Pork
Not sure where all the different cuts of pork come from on the pig? We made it easy. Check out more details on everything pork in our favorite pork recipes round up!
How to Make Instant Pot Pork Roast
Here is a break down of how we prepared the perfect Instant Pot Pork Roast!
FlavoR Pork Roast
After we decided on a pork shoulder, it was time to flavor the heck out of our pork roast. The dry rub for the pork is a tasty combination of savory and sweet. One thing I have learned is that when it comes to salt and pork, it’s ok to use more salt than feels necessary.
The salt is crucial to flavoring the pork as well as breaking it down so it is nice and tender. So, when you cover your roast with your dry rubs, be sure to massage the heck out of your meat.
try our Instant pot pork tenderloin!
Looking for a pork loin Instant Pot recipe? Try our Instant Pot Pork Tenderloin. It’s moist and the gravy is delicious!
Brown Veggies + Pork Roast
Now it’s time to get the flavors flowing. In this step, you are going to build your base of flavor for the whole dish (no pressure, people). You want to saute your veggies first. Add your olive oil to the Instant Pot and when it is fragrant, add your veggies. Saute them up for about 2-3 minutes or until your onion is translucent.
Remove your veggies, add more olive oil, and then sear your pork roast for 2-3 minutes on each side. When you are searing meat in the Instant Pot it is pretty common that you will get the ‘HOT’ or ‘BURN’ notice. Don’t panic. You want your meat to brown and you want the brown crispies (the fond) to form in the bottom of your Instant Pot. It will just add a ton of flavor to your sauce-y sauce.
Deglaze Instant Pot
After you remove your meat from the Instant Pot, it’s time for you to clean up shop. Turn off your Instant Pot and pour your wine and broth into the pot. Use a wooden scraper to scrape the brown bits from the bottom of your pot!
Pressure Cook Pork Roast
The last step before you pressure cook your pork roast is to put everything back into your pot! Pour the onions and garlic into the wine sauce, stir and then place the Instant Pot metal trivet into the bottom of the pot.
Add in your sprigs of rosemary and place the pork roast on to your metal trivet. That’s IT! Cover your Instant Pot, seal it, and cook on high pressure for 70 minutes.
Add Veggies
You will know when your Instant Pot Pork Roast is almost done because your house will smell like HEAVEN.
Quick-release the pressure from the Instant Pot and uncover. Immediately place potatoes, carrots, and onion into the Instant Pot. Just throw them right over the top of your pork roast and immediately recover your pot.
Cook on high for an additional 2 minutes. Quick release and carefully remove veggies and meat from the Instant Pot on to a baking sheet or serving bowl.
Thicken Sauce
Before sauce talk, I just have to say—> THIS SAUCE IS AMAZING. Make your sauce by turning on the saute feature and add balsamic vinegar to the wine sauce and sprinkle corn starch into the sauce.
Whisk sauce until corn starch is completely dissolved. Let the sauce cook for 3-4 minutes and stir periodically. The sauce should begin to bubble and thicken up. And THAT’S IT.
You can place meat and veggies back into your Instant Pot before you serve or you can pour your sauce over the pork roast and veggies and serve immediately. ENJOY.
Healthy Instant Pot Recipes
- Instant Pot Carnitas
- Instant Pot Hard Boiled Eggs and Meal Prep Breakfast
- Instant Pot Korean Beef Bowl Recipe
- How to Make Shredded Chicken in the Instant Pot
- Instant Pot Review
- 101 Healthy Instant Pot Recipes
Instant Pot Pork Roast
Ingredients
Spice Rub
- 2 tablespoons brown sugar
- 1/2 tablespoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons coarse salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1/2 teaspoon ground pepper
Sauce + Vegetables
- 2 lb. pork shoulder roast
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 1/2 medium yellow onion, chopped
- 1/2 cup dry red wine, cabernet or pinot noir
- 1 cup chicken broth, or any kind
- 2 sprigs fresh rosemary
- 2 large carrots, chopped into 1.5-inch chunks
- 2 large potatoes, chopped into chunks
- 1/4 – 1/2 cup balsamic vinegar*
- 2 tablespoons corn starch
Instructions
- First, mix together all dry rub spices in a bowl using a fork get rid of any lumps!
- Next, rub the spice mixture all over your pork roast with your hands. Be sure that every inch of the roast is covered. Set aside.
- Turn on the saute feature of your Instant Pot and add two tablespoons of olive oil to the pot. When olive is fragrant add onions and garlic. Cook for 2-3 minutes and remove from Instant Pot.
- Add the last two tablespoons of olive oil to the Instant Pot and add the pork roast and sear for 2-3 minutes on each side to brown the pork.*
- Remove pork from Instant Pot and deglaze your Instant Pot by pouring wine and broth into the bottom of the pot. Scrape all of the brown bits from the bottom the Instant Pot with a spatula. We do this to prevent the burn feature and for easier cleaning at the end.
- Then, add cooked onion and garlic, and fresh rosemary to the liquid and place metal Instant Pot trivet on top. Finally, place pork roast on top of the trivet and cover Instant Pot. Seal Instant Pot and set it to manual high pressure for 70 minutes.
- Quick release pressure and add carrots and potatoes to Instant Pot. Cover again and set Instant Pot to manual high pressure for 3 additional minutes.
- Quick release again and remove pork roast and veggies from the Instant Pot and place them in a large bowl. Throw rosemary sprigs away.
- Remove trivet and set aside. Add balsamic vinegar to the wine sauce. Mix well and then sprinkle on corn starch to the wine sauce.**
- Turn saute feature on and whisk mixture until the corn starch has dissolved. Cook for 3-4 minutes or until sauce thickens.
- Place veggies and pork roast back into the Instant Pot.
- Serve veggies and pork together and sauce on the top.
Tips & Notes
- If the ‘hot’ or ‘burn’ notice turns on during the searing of your pork roast, don’t panic. Continue searing! We will be deglazing the pan which will help cool the pot down.
- Balsamic vinegar: we prefer 1/2 cup of balsamic vinegar because it gives the sauce a sweet and savory flavor. Feel free to start with 1/4 cup, taste it, and add from there.
- Make sure that when you sprinkle corn starch you evenly disperse over the sauce, rather than in one clump. Corn starch will clump if you do this!
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my, amazing!! I love a vinegar-y taste and the 1/2 cup of the balsamic vinegar was such a good addition. I didn’t have any carrots, so I just used 4 potatoes and it still turned out great! Thanks!
Yay!!
Really excited to try this recipe! Would the 70 minute cook time be the same if using pork loin instead of pork shoulder?
Hey Michael! You can check out our recipe for IP Pork Tenderloin. There is much less fat in a tenderloin, so it won’t really shred like a pork shoulder. Our cook time for a tenderloin is 17 minutes! https://fitfoodiefinds.com/instant-pot-pork-tenderloin/
Just made this last night in my 8 Qt Instant Pot and WOW. It was delicious and my fiancé loved it. I cooked a 4 lb pork shoulder with 70 minutes of pressure and it worked perfectly. I did increase to 5 minutes of pressure at the end as I used doubled the amount of carrots and potatoes. Everything came out perfect! The meat stayed intact but would come apart easily when pulled with just a fork. So tender and juicy. This will definitely be a repeat recipe. Thank you.
pretty tasty! My pork was so tender, potatoes perfect. Carrots were just a tad mushy but perfect for my little one. Thanks!
So glad you loved this!!!
This is one of the best instant pot recipes I’ve made. I used the pork loin roast and reduced cooking time to 62 minutes. I used 1/3 cup of very good balsamic. Good balsamic has been a game changer for me. Please don’t cut corners here. I’d add more carrots and potatoes next time.
When your pot says “hot” on saute, that’s when you add your oil to heat. It’s not a warning of anything burning.
My roast pork was a bit bigger than 2 lbs, yet it still came out well cooked – almost like pulled pork! This recipe made a large amount of gravy, that can be used with the leftovers or other dishes.
Great recipe, best gravy. I was surprised that the potatoes and carrots were almost overcooked at a 3 minute setting on the instant-pot. A real “keeper”!
The gravy is SOOOOO good.
The roast weight was not stated anywhere I could find.
Hey Kent! It’s in the recipe card. We used a 2 lb. pork shoulder!
Are you sure about the 3 minutes high pressure for the carrots and potatoes as mine are still rock hard? I cut them into 1 inch chunks…smaller than what he recipe said. It doesn’t seem right. I’m putting them in for another 10 minutes to see if that works.
Other than that, it smells really good and I can’t wait to try it.
Hey Anne! For some reason, every Instant Pot varies. Just pop them back in a cook a little longer!