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Instant Pot pork roast with carrots and potatoes on a large oval-shaped dish.

Instant Pot Pork Roast with Carrots, Potatoes, and Gravy

40aprons.com/instant-pot-pork-roast/
This Instant Pot dinner is quick and easy, giving you tender pork roast, carrots, and potatoes all smothered in a rich, savory gravy.
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • 2 small bowls
  • Spoon
  • Cutting board
  • 6-quart Instant Pot or similar pressure cooker
  • Tongs
  • Large wooden spoon
  • Large bowl
  • Slotted spoon
  • whisk

Ingredients

For the Pork Roast

  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons salt (more or less to taste)
  • ½ teaspoon freshly ground black pepper (more or less to taste)
  • 1 tablespoon brown sugar (see Notes)
  • 1 2-pound boneless pork shoulder roast

For the Gravy and Vegetables

  • 2 tablespoons unsalted butter (plus more if needed)
  • 4 tablespoons minced fresh garlic (approximately 4 large cloves)
  • ½ cup chopped white onion (approximately 1 small onion)
  • ½ cup dry white wine (or chicken broth)
  • 1 cup chicken broth (see Notes)
  • 1 sprig fresh rosemary
  • 2 large carrots (chopped into 1.5-inch-thick chunks)
  • 1 pound whole petite potatoes
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Add 2 teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 ½ teaspoons salt, ½ teaspoon freshly ground black pepper, and 1 tablespoon brown sugar to small mixing bowl. Mix ingredients together until well blended.
  • Place 1 2-pound boneless pork shoulder roast on cutting board. Sprinkle half of spice mixture evenly over top of pork shoulder, then rub spices into meat. Flip pork roast over and repeat on other side, covering pork roast evenly and thoroughly with spice blend. Set pork roast aside.
    Spice rubbed pork roast on cutting board
  • Set Instant Pot to Sauté mode. Add 2 tablespoons unsalted butter to Instant Pot insert and let butter melt completely.
  • Once butter has melted, place pork roast in Instant Pot. Sear pork roast 3 minutes or until golden brown on bottom, then flip pork roast over and repeat. When pork roast is seared on both sides, transfer roast to cleaned cutting board and set aside.
    Seared pork roast on cutting board
  • If little or no liquid remains in bottom of insert, add 1 to 2 tablespoons butter to Instant Pot and let butter melt completely. Once melted, add 4 tablespoons minced fresh garlic and ½ cup chopped white onion to Instant Pot. Stir to incorporate, then sauté aromatics, stirring occasionally, approximately 5 minutes or until onions have softened.
  • Once onions have softened, add ½ cup dry white wine (or ½ cup chicken broth) to Instant Pot. Stir to incorporate wine, scraping bottom of pot to dislodge any browned bits of pork, garlic, or onions that may have stuck to insert.
  • Bring wine to boil, then boil wine 2 minutes.
    Onions and garlic in Instant Pot
  • After 2 minutes, add 1 cup chicken broth, 1 sprig fresh rosemary, 2 large carrots, 1 pound whole petite potatoes, 1 ½ teaspoons Dijon mustard, and ½ teaspoon dried thyme to Instant Pot. Stir until ingredients are fully incorporated.
  • Return seared pork roast to Instant Pot and nestle pork roast in broth mixture. Pork roast does not need to be fully submerged.
    Pork roast and vegetables in Instant Pot
  • Secure lid on Instant Pot with and lock lid with valve in Sealing position. Set Instant Pot to Manual High Pressure mode, then set cook time to 30 minutes. Instant Pot will pressurize and then 30-minute cook time will begin.
  • When 30-minute cook time ends, Natural Release pressure for 10 minutes.
  • When 10-minute Natural Release ends, immediately and carefully Quick Release any remaining pressure, then remove lid and set aside.
  • Use tongs to carefully transfer pork shoulder to large bowl, then use slotted spoon to transfer potatoes and carrots to same bowl. Set aside.
  • Add 2 tablespoons cornstarch and 2 tablespoons cold water to small mixing bowl. Whisk ingredients together vigorously until fully combined, forming smooth cornstarch slurry.
  • Set Instant Pot to Sauté mode and add prepared cornstarch slurry to insert. Stir slurry into gravy until incorporated, then simmer gravy 3 to 5 minutes or until thickened.
  • Optional: Let pork roast rest 5 minutes, then chop, shred, or slice pork roast before returning roast to Instant Pot.
  • Once gravy has thickened, turn Instant Pot off. Return vegetables and pork roast to Instant Pot. Spoon gravy over pork roast, then serve warm. Alternately, arrange roast and vegetables on serving platter. Spoon gravy over top of roast or transfer gravy to serving container. Serve warm.

Recipe Notes

  • Dry White Wine: Sauvignon blanc and pinot grigio are both good options, just make sure to choose one that doesn't taste overly fruity.
  • 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.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 351calProtein: 37gFat: 9gSaturated Fat: 4gTrans Fat: 0.2gCholesterol: 101mgSodium: 788mgPotassium: 1074mgTotal Carbs: 25gFiber: 3gSugar: 5gNet Carbs: 22gVitamin A: 4134IUVitamin C: 19mgCalcium: 53mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/instant-pot-pork-roast/