My Instant Pot Pork Roast is a pressure cooker pork roast recipe with potatoes and carrots that comes together in no time! It’s fall-off-the-bone perfect.
Instant Pot Pork Roast
This Instant Pot pork roast is fast and easy and – y’all, I won’t lie – probably the most tender pork roast you’ll ever have. And because it’s filling as heck and warm in your belly, it’s THE most perfect dinner. Try it!
So this is another Instant Pot love post – y’all must be getting tired of it by now! But Instant Pots are just the best. Those who have one know what I mean. They make even the most complex, easiest-to-mess up recipes simple. That’s why I just had to share this Instant Pot pork roast with you all … be honest – how many times have you overcooked a roast? I know I’ve burned or dried out a few pork roasts in my day!! ?
Hence this wonderful pork roast recipe. You prep your veggies, you prep your meat, you set it in the Instant Pot, and in a little more than an hour you have a flawless, amazing, and downright savory roast. Just fall-off-the-bone perfect.
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: Yes, you can double this recipe pretty easily! Just adjust cooking times as necessary. Have fun making a pork roast feast, y’all!!
How To Make Instant Pot Pork Roast
- Set Instant Pot to the high ‘saute’ setting.
- Season pork with salt and pepper.
- Heat olive oil and add pork, cooking until it is evenly browned (about 2-3 minutes). Remove and set aside.
- Add onions to the pot and cook until translucent (about 2-3 minutes). Stir in garlic and tomato paste until fragrant. Stir in chicken broth, Worcestershire sauce, thyme rosemary, potatoes, and carrots. Top with pork.
- Select the ‘manual’ setting. Adjust pressure to ‘high’ and set for 55-60 minutes.
- When finished cooking, allow the Instant Pot to do a natural release for 10 minutes. Then turn vent to the ‘venting release’ position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Remove pork, potatoes, and carrots from the pot. Slice pork.
- In a small bowl, mix together cornstarch and water. Set aside.
- Select the high ‘saute’ setting. Bring the broth to a boil and stir in cornstarch mixture. Continue stirring until thickened, as it clumps easily.
- Serve pork, potatoes, and carrots with gravy immediately.
Instant Pot Pork Roast: Tips & Tricks
Something on your mind about this pork roast? Curious about how to make it better, or just how to make it right? I can help! Here are some questions I’ve collected over time (and their answers).
- Can you use pork loin instead of a pork shoulder/pork butt?
Yes, but be careful you don’t overcook it! Pork loin is leaner than pork shoulder. Tastes just as good, though! It’s a lot like pork chops.
- What about pork ribeye?
I haven’t tried it, but I’ve heard it works well with this recipe.
- Is this recipe for a frozen or thawed roast?
Thawed! I imagine you would have to adjust cooking times for a frozen roast.
How did you like this recipe for pork roast?
I love my Instant Pot, and I love pork roast – so this recipe was a total match made in heaven for me! What about you? I’d love to hear your thoughts and experiences with my Instant Pot pork roast. Let me know in the comments down below if you enjoyed it!
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
Equipment
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
- Set instant pot to the high saute setting
- Season pork with salt and pepper. Heat olive oil and add pork cooking until it is evenly browned about 2-3 minutes per side. Remove and set aside.
- Add onions and cook until translucent about 2-3 minutes. Stir in garlic and diced tomatoes until fragrant. Stir in chicken broth, Worcestershire sauce, seasonings, potatoes, and carrots. Top with pork.
- Select the “manual” setting. Adjust pressure to high and set for 55-60 minutes. When finished cooking, allow the Instant Pot to do a natural release for 10 minutes. Then turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Remove pork, potatoes, and carrots from the pot, and let rest for 5 minutes before slicing pork roast.
- In a small bowl mix together cornstarch and water then set aside.
- Select the high saute setting. Bring the broth to a boil and stir in cornstarch mixture. Continue stirring until thickened.
- Serve pork, potatoes, and carrots with gravy immediately.
Notes
- You can double this recipe pretty easily! Just adjust cooking times as necessary.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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