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Pork roast carrots and potatoes topped with gravy on a plate.
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Instant Pot Pork Roast

Delicious Instant Pot Pork Roast recipe! This pressure cooker pork roast makes a great one-pot meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Time to pressure 25 minutes
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 244kcal
Author Kate at Eating in an Instant

Equipment

Ingredients

Seasoning

  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper

Pork

  • 2 pounds pork shoulder roast
  • 1/4 cup olive oil divided
  • 4 cloves garlic minced
  • 1 cup chopped white onion
  • 1/2 cup red wine
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 2 large carrots peeled chopped into 1-inch chunks
  • 2 large potatoes chopped into chunks
  • 1/3 cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons corn starch

Instructions

  • Mix the seasoning ingredients together in a small bowl.
  • Rub the seasoning over the pork roast.
  • Press SAUTE on the Instant Pot.
  • When HOT add 2 tablespoons of oil.
  • Add pork and sear pork roast for 2-3 minutes on each side. Remove from inner pot.
  • Add the remaining 2 tablespoons of olive oil to the Instant Pot and then the onions and garlic.
  • Cook for 2-3 minutes until onions are soft.
  • Deglaze inner pot with wine. Try to scrape up all of the browned bits from the bottom of the inner pot. This will help to avoid a burn message.
  • Pour in the chicken broth and top with fresh rosemary.
  • Set a trivet into the inner pot and place the seared pork roast onto the trivet.
  • Cover and lock the lid.
  • Turn the pressure release valve to SEALING.
  • Press MANUAL and adjust the pressure to HIGH and the time to 70 minutes.
  • Carefully turn the pressure release valve to VENTING to quickly release the pressure.
  • Unlock the lid and add carrots and potatoes to Instant Pot inner pot.
  • Cover and lock lid in place. Turn pressure release valve to SEALING.
  • Press MANUAL and adjust to high pressure and time to 3 minutes.
  • Carefully turn the pressure release valve to VENTING to quickly release the pressure.
  • Remove pork roast and veggies from the Instant Pot, and remove trivet.
  • Throw rosemary sprigs away.
  • Add balsamic vinegar sauce in the inner pot and mix in.
  • Stir water and cornstarch together, and then mix into the sauce.
  • Press SAUTE, and cook until sauce has thickened, about 2-3 minutes.
  • Serve pork roast and veggies topped with gravy.

Notes

  • Pork: It's important to use pork shoulder roast and not a leaner cut like pork loin. 
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 15g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 371mg | Potassium: 549mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2609IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 3mg