Craving more Instant Pot recipes? Try my Instant Pot pork tenderloin, Instant Pot brisket, Instant Pot chicken thighs, and Instant Pot whole chicken next. Ever since I got my first Instant Pot, I’ve been obsessed with testing my oven-roasting or slow-cooking recipes in it. I was a little nervous that cooking a pork roast in this kitchen gadget wouldn’t taste as good as my 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.
Why I love this recipe
It’s mostly hands-off. The beauty of instant pot cooking is that you can set it 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. This roast gets better and better every day. Plus, it lasts for months in the freezer and reheats beautifully (I mean, I just found a serving at the back of my freezer, and it tasted amazing!).
Ingredients needed
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 (although you shouldn’t have this issue if you purchase it from a butcher). 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. “This was so easy to make the pork melted in my mouth.” – Holland
Arman’s recipe tips
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. 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. 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.
Storage instructions
To store: Allow the roast to cool completely, then store it in an airtight container and refrigerate for up to 1 week. 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. For my 2 1/2 pound pork tenderloin, it cooks in exactly 60 minutes. When in doubt, make sure the pork has reached an internal temperature of 145F and is fork-tender. 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 Crispy pork belly Country style pork ribs Pork belly burnt ends– Stuffed pork loin Smoked pork roast
