My Instant Pot Pork Roast is a simple pressure-cooker recipe with potatoes and carrots that comes together quickly. The roast turns out tender and fall-off-the-bone every time.
Instant Pot Pork Roast
This Instant Pot pork roast is fast, easy, and incredibly tender. It’s a hearty, satisfying dinner that’s perfect any night of the week. With a few basic ingredients and your pressure cooker, you’ll have a richly flavored roast with vegetables in about an hour.
The Instant Pot simplifies recipes that can easily dry out or overcook in the oven. For this roast you prep the vegetables and season the meat, sear briefly, then pressure cook everything together. The result is juicy pork and tender potatoes and carrots every time.
Recipe for Instant Pot Pork Roast
- pork shoulder (also called pork butt)
- olive oil
- small onion
- large carrot
- baby potatoes
- diced tomatoes
- garlic
- chicken broth or stock
- Worcestershire sauce
- water
- dried rosemary
- dried thyme
- smoked paprika
- cornstarch
- salt and pepper to taste
Note: You can double this recipe easily; just adjust cooking time if needed.
How To Make Instant Pot Pork Roast
- Set the Instant Pot to the high “Sauté” setting.
- Season the pork with salt and pepper.
- Heat olive oil in the pot and brown the pork on all sides, about 2–3 minutes per side. Remove and set aside.
- Add the chopped onion and cook until translucent, about 2–3 minutes. Stir in minced garlic and diced tomatoes until fragrant. Add chicken broth, Worcestershire sauce, rosemary, thyme, smoked paprika, potatoes, and carrots. Place the pork on top of the vegetables.
- Select the “Manual” (or “Pressure Cook”) setting, set pressure to high, and cook for 55–60 minutes.
- When cooking finishes, allow a natural pressure release for 10 minutes. Then carefully move the vent to venting and wait for the float valve to drop before opening the lid.
- Remove the pork, potatoes, and carrots from the pot. Let the pork rest briefly, then slice.
- In a small bowl, whisk together cornstarch and a little water to make a slurry.
- Set the Instant Pot to high “Sauté.” Bring the cooking liquid to a boil, whisk in the cornstarch slurry, and cook until the sauce thickens into a gravy.
- Serve the sliced pork with potatoes, carrots, and the gravy immediately.
Instant Pot Pork Roast: Tips & Tricks
Here are a few helpful tips to get the best results from this recipe.
- Can you use pork loin instead of pork shoulder? Yes—you can substitute pork loin, but it’s leaner and can overcook more easily. Reduce cook time and check doneness to avoid drying it out.
- What about pork ribeye? I haven’t tested ribeye with this exact method, but it should work well; adjust cooking time and monitor for doneness.
- Is this recipe for a frozen or thawed roast? This recipe assumes a thawed roast. If you cook from frozen, increase the pressure-cook time and follow your Instant Pot’s instructions for frozen meat.
How did you like this recipe for pork roast?
I love using the Instant Pot for comfort-food dinners like this pork roast. The combination of seared pork, braised vegetables, and gravy is always a hit. If you try this recipe, share your experience and any tweaks you made in the comments.
Other recipes you may enjoy
- Italian Pork Chop Sheet Pan Dinner
- Dijon-Peach Pork Chops
- Sticky Asian Glazed Meatballs (made with ground pork)
- Asian Pork Lettuce Wraps (made with ground pork)
Instant Pot Pork Roast
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Equipment
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knife
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cutting board
Ingredients
- 2 pounds pork shoulder, also called pork butt
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 large carrot, chopped into large chunks
- 1 pound baby potatoes
- ¼ cup diced tomatoes
- 3 cloves garlic, minced
- 2 cups chicken broth or stock
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 2 tablespoons cornstarch
- Salt and pepper to taste
Instructions
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Set Instant Pot to the high sauté setting.
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Season pork with salt and pepper. Heat olive oil and brown the pork about 2–3 minutes per side, then remove and set aside.
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Add onions and cook until translucent, about 2–3 minutes. Stir in garlic and diced tomatoes. Add chicken broth, Worcestershire sauce, seasonings, potatoes, and carrots. Place pork on top.
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Select “Manual” and set pressure to high for 55–60 minutes. When finished, allow a 10-minute natural release, then vent and wait for the float valve to drop before opening.
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Remove pork, potatoes, and carrots. Let the pork rest for 5 minutes before slicing.
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Mix cornstarch and water in a small bowl and set aside.
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Turn the Instant Pot to high sauté, bring the broth to a boil, and whisk in the cornstarch mixture until the gravy thickens.
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Serve the sliced pork with the potatoes, carrots, and gravy.
Notes
- You can double this recipe easily; increase cooking time as needed and ensure your Instant Pot has enough capacity.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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