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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!
Key Ingredients
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.
Chef’s Tips
- 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
Instant Pot Pork Roast with Vegetables and Gravy
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!
servings
Equipment
- Instant Pot
- Small bowls (2)
- Tongs
- Cutting board
Ingredients
For the Pork Roast
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon brown sugar see Notes
- 2 pounds pork shoulder 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
Instructions
- 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.
Approximate Information for One Serving
Serving Size: 1servingCalories: 285calProtein: 21gFat: 11gSaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 877mgPotassium: 839mgTotal Carbs: 23gFiber: 3gSugar: 5gNet Carbs: 20gVitamin A: 4144IUVitamin C: 13mgCalcium: 49mgIron: 2mg
Nutrition Disclaimers
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.
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Unbelievably delicious! This is going into my monthly rotation. Thank you for the recipe!
The only complaint I have is that the carrots turned out mushy. I will cut them a little larger next time so they take longer to cook.
So glad you enjoyed the meal! Cutting the carrots larger will definitely help. Thanks for sharing, Carolina 😊
Made a 3# Pork Roast for dinner tonight. Thankyou so much for the recipe.We loved the taste and it cook perfect in 45 minutes. The gravey was even excellent.
So glad you loved the pork roast! Thanks for sharing, Linda 😊
I used a packet of ranch dressing mix with the other herbs and brown sugar and the whole family loved this meal.
Yum, that sounds delicious! Thanks for sharing, Karen!
Delicious! Incredible and tasty
So happy to hear that, Hector! Thanks so much for the review!
Next time I’ll leave the rub off the meat and just use salt when I brown it because the rub burned long before the meat was browned. I recommend using a fat separator on the juices because my gravy was a bit greasy. Still, it tasted very good. I added an extra carrot because I had room in the pot and I thought it needed more vegetable, two carrots seemed pretty skimpy – next time I’ll up it to four. I used a 2-3/4 pound roast but I didn’t increase the time because I didn’t want to risk drying it out; it was perfectly cooked in 30+10 and just the right amount for five servings. It satisfied my pot roast craving when I couldn’t afford beef (pork butt is half the price of beef chuck roast).
Sorry to hear you had some trouble with the rub, Mari! Glad you were able to make some adjustments and still enjoyed it though! Thanks for the review!
Delicious!! I even forgot to add the Dijon mustard and it was still wonderful!! I did add some time to the cooking..about 8 minutes and my 2.1 lb roast was cooked it to perfection! My hubby and father in law raved about it. One thing I would recommend is to not add the powdered garlic when browning the roast. Mine started to burn. So I stopped the sauté process. Next time, I wait and sprinkle on the roast after sautéing it. It’s a keeper as my hubby said.
We love when a recipe is a keeper! Thanks for your review, Debbie! Glad you were able to adjust the recipe to make it work for you!
used a 6 lb roast and tripled ingredients. Big hit! No room for the vegs so after the roast was done, dumped in the carrots and potatoes for 5 minutes in the gravy. No leftovers (darn it)
Haha, so sorry about the leftovers, but I’m glad you all enjoyed the roast! Thank you for sharing!!
My family loved the pork roast, will definitely make it again! Thanks
So happy to hear your family enjoyed the roast!! It is one of my favorites. Thanks so much for sharing, Amy!
Excellent flavor, definitely pinned this one. Will be making it again.!
So happy you enjoyed it, Jerry! Thanks for the review and the pin!
Absolutely delicious and well written recipe! Clear cut instructions I left out the sugar as a personal preference but the results were amazing! Thank you so much for sharing this recipe it was delicious!
So glad you enjoyed it!