This Instant Pot pork roast is deliciously tender, moist, and savory, with perfectly cooked veggies like potatoes and carrots, all smothered in a rich gravy. This one-pot dinner cooks a pork roast so much faster, thanks to the Instant Pot, and there’s just so much flavor!
What Makes This Recipe So Good
- Instant Pot pork roast is a super easy, super delicious dinner that doesn’t take long to cook and is mostly hands-off. Perfect for busy evenings!
- You won’t have to debate which sides go best with the main course with this recipe. This one pot meal covers all the bases – protein, veggies, even a sauce! If you want to pair something green with your dinner, I highly recommend these Sautéed Green Beans or Air Fryer Asparagus.
- Everything in this pressure cooker pot roast recipe comes out perfectly cooked. The pork is juicy and tender, the carrots and potatoes are soft but still firm, and the gravy is thick, rich, and full of flavor. This is one meal everyone will love!
Pork Shoulder Roast – What’s Instant Pot pork roast without the pork roast? Using a pork shoulder roast rather than a pork loin roast gives you a juicier, more tender meat. Since the loin roast is leaner, you run the risk of overcooking it in the Instant Pot, making it tough and unpleasant. Highly recommend going with the shoulder here.
Brown Sugar – Just a touch of rich sweetness puts this recipe over the top! If you’re paleo or just avoiding added sugar, feel free to use coconut sugar or Brown Swerve instead.
Vegetables – Meat and potatoes are a classic combo, and carrots are a MUST with pot roast. Both veggies hold up beautifully in the Instant Pot, coming out tender but slightly firm – not mushy.
- If your pork shoulder roast came wrapped in a netting, be sure to remove that before starting this recipe.
- Use a Natural Release after your cook time, NOT a Quick Release! The Natural Release lets the pork rest (and continue cooking slightly) so you’re sure to end up with a juicy, tender Instant Pot pork roast. If you release the pressure too quickly, the texture won’t be exactly right.
- I highly recommend using a meat thermometer to check the internal temperature of your pork roast before slicing and serving it. The food safety temp for pork is 145° Fahrenheit. If you prefer pork that’s not pink at all, you’ll want to aim for 150°-155° Fahrenheit inside.
You’ll Love These Instant Pot Recipes, Too
- Instant Pot French Onion Soup
- Tender Instant Pot Beets
- Instant Pot Tom Kha Soup
- Ultimate Instant Pot Lasagna
- Dreamy Instant Pot Chicken and Rice
- Instant Pot Carne Asada
For the Pork Roast
For the Gravy and Vegetables
- 2 tablespoons butter
- 3 cloves garlic minced
- ½ of one medium white onion chopped
- ½ cup dry white wine
- 1 cup chicken broth see Notes
- 1 sprig fresh rosemary
- 2 large carrots chopped into 1 ½" chunks
- 1 pound small potatoes whole
- 1 ½ teaspoons dijon mustard
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Instant Pot
- Small bowls (2)
- Cutting board
- Mix together garlic powder, onion powder, salt, pepper, and brown sugar in small bowl. Liberally rub spice mixture all over pork shoulder roast, being sure to coat all sides evenly and thoroughly.
- Set Instant Pot to Sauté mode, then add butter to pot and let melt. Add pork roast to melted butter and sear approximately 3 minutes per side, until roast is nicely golden brown. Using tongs, transfer pork roast to cutting board and set aside.
- If needed, add more butter or a small amount of neutral oil to Instant Pot. Add onions and garlic and cook 3 to 5 minutes or until softened.
- Pour in white wine to deglaze pot and scrape any browned bits off bottom of pot. Let wine come to boil then cook 2 minutes.
- Add broth, rosemary, carrots, potatoes, dijon mustard, and dried thyme. Stir well, then return pork roast to Instant Pot.
- Secure lid on pot with vent in Sealing position. Set to Manual High Pressure for 30 minutes (see Notes). Once cook time is up, Natural Release pressure for 10 minutes, then carefully turn the vent to Venting position to release any remaining pressure and remove lid.
- Remove pork shoulder, potatoes, and carrots from Instant Pot and set aside. In small bowl, mix together cornstarch and water until no lumps remain and slurry is smooth. Pour slurry into Instant Pot and set to Sauté. Simmer until gravy has thickened, then return pork and vegetables to pot. Spoon gravy over top of pork roast and serve warm with plenty of gravy.
- Brown Sugar: Feel free to use Brown Swerve or coconut sugar instead.
- White Wine: If you don’t use or don’t have white wine, you can replace it with additional broth.
- Chicken Broth: You can also use vegetable broth, beef broth, bone broth, or water instead.
- Cook Time: Cook on Manual High Pressure for 15 minutes per pound of pork roast. If you use more or less than 2 pounds of pork, be sure to adjust the cook time accordingly.
- Make it Paleo: Replace the butter with ghee and use coconut sugar instead of brown sugar. Use arrowroot powder or tapioca starch instead of cornstarch.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.