Instant Pot Pork Roast

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5 from 3 votes
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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. 

instant pot roast pork.

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. 

seasoned boneless pork roast.

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

seared pork in instant pot.

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. 

sauteed aromatics in Instant Pot.

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. 

vegetables, pork, and cooking liquid in instant 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. 

cornstarch and gravy in bowl.

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

instant pot pork roast.

What to serve with this

This is a pretty filling meal all on its own, but when I really want to take it up a notch, I’ll serve it with some air fryer garlic bread to soak up the flavorful gravy. I also like to serve it with some extra vegetables, like air fryer smashed potatoes, air fryer frozen green beans, and roasted root vegetables.

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. 

instant pot pork roast with carrots and potatoes.

Frequently asked questions

How long do you cook a pork roast in the instant pot?

The exact time cooking time for pork roast made in an instant pot will vary depending on your particular pressure cooker and the size of the roast. But generally, 60 minutes for a 2 ½ pound roast should do the trick. When in doubt, make sure the pork has reached an internal temperature of 145F and is fork-tender.

Why is my pork tough?

Unfortunately, if your pork roast is tough, it’s likely because it was overcooked, or perhaps you did a quick pressure release instead of a natural pressure release. To compensate, let the pork sit for 30 minutes before carving.

More ways to cook succulent pork

instant pot pork roast recipe.

Instant Pot Pork Roast

5 from 3 votes
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. Watch the video below to see how I make this in my kitchen.
Servings: 8 servings
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes

Video

Ingredients  

  • 2 pounds boneless pork shoulder roast
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1/2 cup red wine or more beef broth
  • 1 cup beef broth
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 bay leaves dried
  • 3 large carrots sliced
  • 2 large potatoes cubed
  • 2 tablespoons cornstarch

Instructions 

  • Combine the brown sugar, garlic powder, onion powder, salt, red pepper flakes, and pepper together and mix well.
  • Season the meat generously from all sides.
    seasoned boneless pork roast.
  • Press saute on the Instant Pot and add two tablespoons of oil. Place the meat inside and sear it for four minutes per side.
    seared pork in instant pot.
  • Remove the meat from the instant pot and add the remaining oil, onion, and garlic. Saute for a couple of minutes, pour in the wine and saute for a few minutes more.
    sauteed aromatics in Instant Pot.
  • Cancel the saute mode and pour the broth, balsamic, soy sauce, bay leaves, carrots, potatoes, and meat. Place the lid on top and push the top valve to Sealing. Pressure cook on high for 60 minutes.
    vegetables, pork, and cooking liquid in instant pot.
  • When the timer goes off, allow the pressure to naturally release for 10 minutes. Carefully push the top valve to Venting and manually release the remaining pressure.
  • Remove 5 tablespoons of the liquid to the bowl and combine with the cornstarch. Pour the liquid into the pot and stir well.
    cornstarch and gravy in bowl.
  • Garnish with fresh chopped parsley and serve warm.

Notes

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. 

Nutrition

Serving: 1servingCalories: 308kcalCarbohydrates: 21gProtein: 28gFat: 12gSodium: 719mgPotassium: 883mgFiber: 3gSugar: 2gVitamin A: 42IUVitamin C: 20mgCalcium: 29mgIron: 2mgNET CARBS: 18g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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