Instant Pot Pork Roast

My 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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 308kcal

Author Arman Liew

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.
Press saute on the Instant Pot and add two tablespoons of oil. Place the meat inside and sear it for four minutes per side.
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.
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.
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.
Garnish with fresh chopped parsley and serve warm.

Video

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