Instant Pot Pork Roast Recipe
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.
Equipment
- Instant Pot
- metal trivet
- small mixing bowls
- whisk
Ingredients
Rub Ingredients:
- 1 tablespoon light brown sugar
- ½ tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Roast 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 tablespoon 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 tablespoon cornstarch
Optional Garnish:
- fresh parsley chopped
- fresh rosemary
- fresh thyme
Instructions
- Mix together the rub ingredients.
- Gently rub the spices all over the pork roast.
- Set Instant Pot to saute setting. Add 2 tablespoon 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.
Nutrition
Calories: 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