Home » CourseInstant Pot Pork Roast Pin RecipeRate RecipeSeptember 12, 2022 This post may contain affiliate links. Please see our full Disclosure Policy for details. Fork tender and flavorful pork roast with perfectly cooked potatoes and carrots and the most delicious balsamic gravy. It only takes 5 minutes to prep this Instant Pot meal. Jump to Recipe If you love cooking a whole meal in one pot, then this delicious fork tender Instant Pot pork roast recipe is perfect for you. It combines juicy meat that falls apart in your mouth with carrots, potatoes and the most scrumptious gravy. Everything is cooked to perfection in the Instant Pot, so you have dinner ready in 90 minutes that feeds the entire family. This pressure cooked pork roast is really easy to make, but looks and tastes like you’ve spent hours in the kitchen. This is the best Instant Pot pork roast recipe. You will have a perfect Sunday dinner that everyone will love. Table of Contents What is Instant Pot Pork Roast? Ingredients Recommended ToolsInstructionsMake AheadOther Ways to Prepare a Pork Roast Recipe Tips More Instant Pot RecipesHow To StoreCommon QuestionsInstant Pot Pork Roast Recipe What is Instant Pot Pork Roast? Instead of slow roasting pork in the oven for 2-3 hours, we cooked our pork roast in the Instant Pot. This way the entire meal is ready to serve in only 90 minutes. Not only does pressure cooking the meat drastically reduce the cooking time, it also produces the most tender and succulent pork roast. Furthermore, you can cook vegetable sides, like potatoes and carrots, alongside the meat in the Instant Pot, so there is no need in dirtying more pots. The Instant Pot creates a tender pork roast in a fraction of the time it takes to cook in the oven or slow cooker. Notable: This red wine pork roast is very tender. This is juicy pork with flavorful sauce and perfectly cooked vegetables, a perfect Sunday dinner.Main Ingredients: pork shoulder or butt roast, olive oil, red wine, onion, garlic, chicken broth, carrots, red potatoes, balsamic vinegar, cornstarch, brown sugar and spicesCooking Method: Instant PotNutrients: 29g of protein per servingCooking Time: 5 minutes of prep time and 85 minutes of cooking timePairs well with: roasted vegetables, egg noodles, crusty white breadDiets: gluten free, dairy freeSpecial Equipment Needed: Instant Pot, metal trivet, mixing bowls, whisk Ingredients You may have all of these Instant Pot pork roast ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe. Pantry Ingredients: light brown sugar, olive oil, red wine, chicken broth, balsamic vinegar, cornstarchProduce Ingredients: white onion, garlic, carrots, red potatoesMeat Ingredients: pork shoulder or butt roastSpices: garlic powder, onion powder, dried thyme, dried oregano, sea salt, black pepper WHAT TO MAKE NEXT: Looking for another scrumptious recipe for pork shoulder roast made in the Instant Pot? Then our flavor bursting, melt in your mouth Instant Pot Carnitas are perfect for you! They are easy to make and oh so good! Recommended Tools Links are affiliate links. Instant Pot– This recipe requires an Instant Pot or other electric pressure cooker. This Instant Pot isn’t the fanciest you can buy but we love it and it will work for most people’s needs. If you’re looking for one with all the bells and whistles, this 10-in-1 Instant Pot is amazing. Make sure your sealing ring is in good shape. You can buy replacement silicone sealing rings if you need one. These seal the pot and keep the pressure inside the machine. Instructions This section shows how to cook a pork roast in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos. MAKE SPICE RUB AND SEASON: In a small bowl, mix together the spice rub ingredients. Then gently rub the spices all over the pork roast. You can remove the netting or keep in place to keep your roast together. Next, turn the Instant Pot to sauté setting and add 2 tbsp of oil. SEAR: When oil is hot in saute mode, sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn sauté off. Then pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot. PRESSURE COOK: Add the onion, cloves garlic and broth to the bottom of the pot. Then place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes. Once cook time is done do a quick release to release the pressure in the pressure cooker. ADD VEGETABLES: Add potatoes and carrots around the outside of the roast. Lock the lid, seal and set to high pressure for 5 minutes. Once cook time is done do another quick release to release pressure. Use an instant read meat thermometer to measure the internal temperature of the roast. Pork roast is safe to eat at 145°F. MAKE SAUCE AND FINISH: Remove the roast, metal trivet and vegetables from the pot. Shred the roast with two forks. Strain and skim the fat off the cooking liquid, if desired. In a small bowl, whisk balsamic vinegar and cornstarch to make a cornstarch slurry. Once combined, pour into the pot and whisk until dissolved. Cook the sauce until it is slightly thickened, about 6-7 minutes, on the sauté setting. Drizzle the sauce over the shredded roast. Serve with the vegetables. Make Ahead Pork roast is a great meal to make ahead since you can either refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you let the dish cool completely before transfering it to an airtight or freezer safe container. You can reheat the roast in the microwave, on the stovetop or in the slow cooker. Stef says…. Nothing quite says Sunday lunch like a tender and juicy Pot Roast with large chunks of soft potatoes, carrots, herbs, and of course…the gravy! For a fun twist on a traditional roast, try my Mississippi Pot Roast. By adding some ranch seasoning and pepperoncinis, this juicy roast is simply bursting with flavor. Other Ways to Prepare a Pork Roast Pork roast can be prepared many different ways. Besides the Instant Pot, you can also cook a roast in the oven or in the slow cooker. OVEN: Sear the meat in a dutch oven first then set aside. Cook the vegetables in the same pan for a couple of minutes, then deglaze the pan. Return the meat to the pot and cover with a lid. Then slow roast the meat for about 3 hours at 300ºF. SLOW COOKER: Sear the meat in a large pan first then set aside. Cook the vegetables in the same pan for a couple of minutes, and deglaze the pan. Then transfer everything to your slow cooker. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours. Recipe Tips Follow these tips to make the best pork roast cooked in the Instant Pot. Tip: Use pork shoulder for this recipe. Pork shoulder has just the right fat/lean ratio for roasting and therefore produces the moistest, most flavorful roast. Tip: Don’t skip the searing. Browning the meat before cooking locks in the juices and adds a great deal of flavor.Tip: Don’t add the vegetables until the roast is cooked. Potatoes and carrots would be totally overcooked after an hour in the Instant Pot. Do not do a natural pressure release with the vegetables or they will become overcooked. More Instant Pot Recipes Instant Pot Beef Tips Instant Pot Carnitas Instant Pot Country Style Ribs Instant Pot Chicken Thighs with Lemon Butter Sauce How To Store Refrigerate: After cooking, put uneaten pork into the fridge within 2 hours of cooking. Store pork roast leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days. Freeze: Transfer leftover pork roast and sides to a freezer safe container or freezer bag and freeze for up to 3 months. Defrosting: Thaw overnight in the refrigerator. Reheat in the microwave. Reheating: Reheat your pork in a covered microwave safe dish. Andrea says…. Dry rubs don’t only add immense flavor to roasts but ribs as well. Trust me, this dry rub recipe for baby back ribs in the oven and air fryer is the secret to the most delicious BBQ ribs ever. They’re easy to make, fall off the bone tender and you can’t beat this flavor! WHAT TO MAKE NEXT: If you love cooking pork to tender perfection in the Instant Pot then you’ll love our Instant Pot Country Style Ribs. These amazingly juicy pressure cooked ribs are full of flavor and fall apart in your mouth. Common Questions What is the best cut of pork to use for this recipe? We recommend using either a pork shoulder or pork butt roast. Both cuts have an ideal fat/lean ratio and produce juicy and flavorful roasts. We do not recommend using pork loin in the pressure cooker. Pork loin (same thing as pork loin roast) is a very lean cut of meat and can overcook very easily in the Instant Pot. Pressure cooked pork tenderloin is often dry and no real joy to eat. Can I skip the searing step and just put the roast into the Instant Pot raw? Searing the meat is important for multiple reasons. First, it caramelizes the outside of the meat and therefore adds immense flavor to your roast. Additionally, searing seals up the meat and therefore locks in all the amazing juices that keep your roast nice and moist. So, while it is not impossible to skip this step, we highly recommend searing the roast before cooking in order to create a perfect pork roast. 5 from 2 votes Instant Pot Pork Roast Recipe Course Main Dish Cuisine American Prep Time 5 minutes Cook Time 1 hour 25 minutes Total Time 1 hour 30 minutes Print Pin Rate 5 servings Fork tender and flavorful pork roast with perfectly cooked potatoes and carrots and the most delicious balsamic gravy. It only takes 5 minutes to prep this Instant Pot meal. Cook ModePrevent your screen from going dark EquipmentInstant Potmetal trivetsmall mixing bowlswhisk Ingredients 1x2x3xRub Ingredients:▢ 1 tbsp light brown sugar▢ ½ tbsp garlic powder▢ 1 tsp onion powder▢ 1 tsp dried thyme▢ 1 tsp dried oregano▢ 1 tsp sea salt▢ ½ tsp ground black pepperRoast Ingredients:▢ 2-3 lbs pork shoulder or butt roast (not pork loin)▢ ¼ cup olive oil divided▢ ¼ cup red wine▢ ½ cup white onion chopped▢ 1 tbsp garlic minced, (3 cloves)▢ ½ cup chicken broth▢ 3 large carrots peeled, and cut into thick sticks▢ 8 medium red potatoes halved▢ ¼ cup balsamic vinegar▢ 1 tbsp cornstarchOptional Garnish:▢ fresh parsley chopped▢ fresh rosemary▢ fresh thyme InstructionsMix together the rub ingredients. Gently rub the spices all over the pork roast. Set Instant Pot to saute setting. Add 2 tbsp of oil.When oil is hot, place pork roast into the pot. Sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn saute off. Pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot. Add the onion, garlic and broth to the bottom of the pot. Place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes.Once cook time is done do a quick release. Add potatoes and carrots around the outside of the roast. Lock the lid, seal and set to high pressure for 5 minutes.Once cook time is done do another quick release.Remove the roast and vegetables. Shred the roast with two forks. Remove the metal trivet from the pot. Optional: Pour remaining liquid through a fine mesh strainer into a bowl and return to the pot. Skim fat off the top, if desired.In a small bowl, whisk balsamic vinegar and cornstarch. Once combined, pour into the remaining sauce in the pot. Whisk until dissolved. Set pot to saute setting and stir until the sauce is slightly thickened, about 6-7 minutes.Drizzle the sauce over the shredded roast. Serve with the vegetables. Notes Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in an airtight container or freezer bag for up to 3 months. Peel and cut the vegetables while the pork is roasting. You can substitute any type of broth for the chicken broth. For a 4 pound pork roast, pressure cook initially for 80 minutes. Do a quick release and add vegetables as directed. NutritionCalories: 566kcal | Carbohydrates: 68g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 729mg | Potassium: 2135mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6162IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 5mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet