Instant Pot Pork Roast

This instant pot pork roast recipe cooks in a fraction of the time as oven roasting but yields the most juicy and tender meat ever. It doesn’t get more comforting than this. 

Ever since I got my first Instant Pot, I’ve been obsessed with testing my oven roasting or slow cooking recipes in it. My family loves my instant pot brisket and instant chicken thighs, and, now, this pork roast.

I was a little nervous that cooking a pork roast in this kitchen gadget wouldn’t taste as good as a classic pork butt roast. But, with the right combination of ingredients, the pork turns incredibly tender and melts in your mouth. When you add in cooked stewing veggies and a luscious broth, it’s the perfect all-in-one comfort food meal. 

Table of Contents

1. Recipe highlights
2. Ingredients needed
3. How to make pork roast in the instant pot
4. Recipe tips and variations
5. How to store leftovers
6. Frequently asked questions
7. More ways to cook succulent pork
8. Instant Pot Pork Roast (Recipe Card)

Recipe highlights

• Mostly hands-off. The beauty of instant pot cooking is that you can set and almost forget it. Remember, it isn’t a slow cooker so it cooks VERY quickly.
• One-pot. From sauté to simmer, everything comes together using just your instant pot. That means clean-up is a breeze, and you know I love that!
• The gravy. You guys, this gravy is next-level good, and the longer the pork roast cooks, the more it seeps into every bite. 
• Makes great leftovers. Like my oxtail stew, this roast gets better and better every day. Plus, it lasts for months in the freezer and reheats beautifully. 

Ingredients needed

The ingredient list may look long, but trust me, they’re mostly pantry staples, a few veggies, and your pork. Here’s exactly what you’ll need:

• Boneless pork roast. Also known as pork shoulder. This is the same meat I use to make carnitas since it’s high in fat and yields the most juicy, buttery soft pork. If you can’t find pork shoulder, use pork butt.
• Brown sugar. To balance out the savory ingredients and add a layer of caramelized flavor. 
• Garlic and onion powder. For aroma and flavor. 
• Salt and black pepper. To taste. 
• Chili flakes. For a subtle, spicy kick. It doesn’t really give too much spiciness but if you can’t tolerate any kind of spice, leave it out.
• Olive oil. For searing the pork. 
• Onion and garlic. An essential duo for any roast. 
• Red wine. To build the sauce and add a depth of flavor. To skip the alcohol, use extra beef broth.
• Beef broth. I suggest using low-sodium broth since we are already adding salt to this pork roast. 
• Balsamic vinegar. To help tenderize the meat.
• Soy sauce. For a savory, umami element. Use gluten-free soy sauce if needed. 
• Bay leaves. For aroma and flavor. 
• Carrots and potatoes. Stewing vegetables to make a heartier, more balanced meal.
• Cornstarch. To make a cornstarch slurry and thicken the sauce. 
• Parsley. For garnish and a pop of color.

How to make pork roast in the instant pot

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep the pork. In a small bowl, combine all the spices. Season the meat generously from all sides. Press the saute function on the instant pot and add 2 tablespoons of oil. 

Step 2- Brown the meat. Place the seasoned pork in the instant pot and sear for 4 minutes per side. 

Step 3- Cook onion and garlic. Remove the seared meat from the instant pot. Add the rest of the oil, then add the onion and garlic cloves. Sauté for a couple of minutes, then pour in the wine and continue sautéeing for several more minutes. 

Step 4- Add the rest of the ingredients. Cancel the sauté mode and pour in the broth, balsamic, soy sauce, bay leaf, carrots, and potatoes, and add the meat with its juices back into the pot. 

Step 5- Pressure cook. Place the lid on the instant pot and push the top valve to seal. Cook on high pressure for 60 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes. Carefully push the top valve to vent and manually release the remaining pressure. 

Step 6- Thicken the gravy. Remove 5 tablespoons of liquid and combine with the cornstarch. Mix until you have a slurry, then add the slurry to the pot and stir well. 

Step 7- Garnish and serve. Garnish the pork roast with fresh parsley, serve warm, and enjoy!

Recipe tips and variations

• Check for doneness. My #1 tip when working with any cut of meat is to use a meat thermometer to ensure the pork is cooked to at least 145F.
• Bring the pork to room temperature. If you start with a cold roast, the outside will be overcooked before the inside is even done. I recommend letting the roast come to room temperature for 30 minutes before cooking.  
• Pat the meat dry. To help the seasonings adhere to the meat and get extra crispy. 
• Skip the stewing veggies. When I don’t have carrots and potatoes on hand, I’ll use my free time in the kitchen to make side dishes, like my cauliflower mashed potatoes or buttery polenta to serve with my roast. 
• Add more chili. I kept it pretty mild and just added enough to give the pork a subtle spice, but if your tolerance for spice is high, add an extra dash of chili flakes. 
• Don’t overfill the pot. An instant pot should never be filled to the top. Otherwise, it can explode, so make sure only to fill it ⅔ of the way full. 

How to store leftovers

To store: Allow the roast to cool completely, then store it in an airtight container and refrigerate for up to 1 week. 

To freeze: Store the cooled leftover pork roast in freezer bags and freeze for 3 months. Let the leftovers thaw in the fridge before reheating.

To reheat: Reheat leftover roast on the stovetop over medium heat or microwave in 20-second intervals, stirring between each, until warm. 

Frequently asked questions

More ways to cook succulent pork

• Stuffed pork chops– Juicy chops stuffed with an addictive mozzarella, sundried tomato, and spinach filling.
• Crispy pork belly– Belly encrusted with an irresistible caramelized and crackling skin. 
• Country style pork ribs– Juicy, oven-baked pork ribs finished with your favorite BBQ sauce.
• Pork belly burnt ends– A simple smoker recipe for the perfect appetizer or gameday snack. 
• Stuffed pork loin– An impressive main for dinner parties and holiday feasts.