Instant Pot Pork Roast Recipe
I love this recipe because it combines hearty, tender pork with the comforting flavors of garlic, onion, and rosemary, making every bite feel like a warm hug. Plus, it’s super easy to whip up in the Instant Pot, making it perfect for busy weeknights when I still want to enjoy a homemade feast.
I relish the scent of a comforting pork roast, particularly when infused with fresh rosemary and my favorite herbal hands-off but fragrant cooking method. My Instant Pot Pork Roast stands up beautifully to the pressure cooker.
It provides an excellent opportunity to tenderize the tough yet flavorful pork shoulder while the seasoning of garlic powder, paprika, and black pepper swaddle it in a cozy, aromatic embrace. On top of that, the carrots and potatoes serve as fantastic co-stars in this nourishing meal that somehow always tastes like there’s more than one way to get from good to great.
Ingredients
Pork Shoulder:
Protein-rich, tender, and flavorful when subjected to low and slow cooking.
Garlic:
Imparts a sharp, fragrant taste with possible salutary effects.
Olive Oil:
Fat that is good for the heart is employed for the dual purposes of browning and imparting extra richness.
Paprika:
Presents a smoky, sweet taste and bright hue to food.
Apple Cider Vinegar:
Provides a sharp, stimulating quality that counterbalances the deep essence.
Worcestershire Sauce:
Umami notes are made deeper and savory depth is enhanced.
Carrots:
The amount of sweetness and fiber in it imbues it with nutritional value and color.
Potatoes:
Heartiness comes from carbohydrates, which create a meal that is satisfying.
Ingredient Quantities
- 3-4 lbs pork shoulder or pork butt
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 3-4 large carrots, chopped
- 4-5 potatoes, quartered
- 2 sprigs fresh rosemary (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for slurry)
Instructions
1. Wipe the pork shoulder with paper towels and rub it with salt, black pepper, garlic powder, and paprika so that the seasonings evenly coat the meat.
2. Put the Instant Pot on ‘Sauté’ mode and pour in the olive oil. When the oil is hot, put in the pork and let it sear. Brown all sides of the pork, taking about 3-4 minutes per side. After the pork has seared, remove it from the pot and set it aside.
3. In the identical pot, introduce the onion that has been quartered and the minced garlic. Sauté in the pot for 2-3 minutes until your kitchen is filled with the delightful aroma of onion and garlic.
4. Add the chicken broth, apple cider vinegar, and Worcestershire sauce, and scrape the bottom of the pot to deglaze it and incorporate all the bits that are browned and stuck to the bottom.
5. Place the pork back in the Instant Pot. On top of the pork, add the following ingredients: chopped carrots; quartered potatoes; and rosemary sprigs.
6. The Instant Pot must be closed and set to the ‘Sealing’ position. Choosing ‘Pressure Cook’ or ‘Manual’ allows you to set the timer for 60 minutes on high pressure.
7. After the cooking time is complete, let the pressure come down naturally for about 10-15 minutes, then do a quick release for any remaining pressure.
8. Take off the lid with care and place the pork, carrots, and potatoes on a serving platter. Throw away the rosemary sprigs.
9. If you want to thicken the sauce, put the Instant Pot on ‘Sauté’. Mix cornstarch with water to make a slurry. Stir the slurry into the pot. Cook for a few minutes until the sauce thickens.
10. Cut the pork roast into slices. Serve with the vegetables. If desired, drizzle the dish with the thickened sauce just before serving. Enjoy!
Equipment Needed
1. Instant Pot
2. Paper towels
3. Measuring spoons
4. Tongs
5. Cutting board
6. Knife
7. Mixing bowl
8. Wooden or silicone spatula
9. Small bowl (for cornstarch slurry)
10. Whisk or spoon (for mixing slurry)
11. Serving platter
FAQ
- Q: Can I use a different cut of pork?Pork shoulder or pork butt is perfect for this recipe because of its marbling, but you can use pork loin if you want a leaner option. If you use a less fatty cut, adjust the cooking time accordingly.
- Q: How do I prevent my vegetables from getting mushy?A: If you can, add the vegetables halfway through the cooking process. Placing the vegetables on top of the pork will help them maintain their texture and not become too mushy.
- Q: Is there a substitute for apple cider vinegar?Yes, you can use white wine vinegar or lemon juice as an alternative to apple cider vinegar.
- Q: How do I make a gravy using the cooking liquid?A: Once you have taken the pork and vegetables out of the pot, put the Instant Pot on sauté. Combine 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Stir this slurry into the cooking liquid and continue to heat, stirring frequently, until the gravy thickens.
- Q: Can I prepare this recipe ahead of time?Yes, the pork can be pressure cooked and stored in the refrigerator for up to 3 days. Reheat in the Instant Pot or on the stove with a bit of water or broth.
Substitutions and Variations
Beef chuck roast can be used in place of pork shoulder or pork butt if you want a different flavor profile.
Vegetable oil or avocado oil can be used in place of olive oil.
You can substitute white wine vinegar or lemon juice for the apple cider vinegar. This will give you just a slightly different acidity in your dish.
You can use dried rosemary or thyme instead of fresh rosemary.
Arrowroot powder or all-purpose flour can be used to substitute for cornstarch in thickening.
Pro Tips
1. Season Ahead: For deeper flavor, season the pork shoulder with salt, pepper, garlic powder, and paprika several hours before cooking, or ideally overnight, allowing the spices to penetrate the meat.
2. Uniform Veggie Cuts: Ensure the carrots and potatoes are cut into uniform pieces, so they cook evenly and become tender at the same time.
3. Deglazing Importance: When deglazing the pot, make sure to scrape up all the brown bits from the bottom thoroughly. This adds a rich, savory depth to the sauce, enhancing the overall flavor of the dish.
4. Natural Pressure Release: Allowing the pressure to release naturally for 10-15 minutes helps keep the pork tender and prevents it from drying out due to sudden pressure changes.
5. Rest Before Slicing: After removing the pork from the Instant Pot, let it rest for a few minutes before slicing. This allows the juices to redistribute within the meat, ensuring moist and flavorful slices.
Instant Pot Pork Roast Recipe
My favorite Instant Pot Pork Roast Recipe
Equipment Needed:
1. Instant Pot
2. Paper towels
3. Measuring spoons
4. Tongs
5. Cutting board
6. Knife
7. Mixing bowl
8. Wooden or silicone spatula
9. Small bowl (for cornstarch slurry)
10. Whisk or spoon (for mixing slurry)
11. Serving platter
Ingredients:
- 3-4 lbs pork shoulder or pork butt
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 3-4 large carrots, chopped
- 4-5 potatoes, quartered
- 2 sprigs fresh rosemary (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for slurry)
Instructions:
1. Wipe the pork shoulder with paper towels and rub it with salt, black pepper, garlic powder, and paprika so that the seasonings evenly coat the meat.
2. Put the Instant Pot on ‘Sauté’ mode and pour in the olive oil. When the oil is hot, put in the pork and let it sear. Brown all sides of the pork, taking about 3-4 minutes per side. After the pork has seared, remove it from the pot and set it aside.
3. In the identical pot, introduce the onion that has been quartered and the minced garlic. Sauté in the pot for 2-3 minutes until your kitchen is filled with the delightful aroma of onion and garlic.
4. Add the chicken broth, apple cider vinegar, and Worcestershire sauce, and scrape the bottom of the pot to deglaze it and incorporate all the bits that are browned and stuck to the bottom.
5. Place the pork back in the Instant Pot. On top of the pork, add the following ingredients: chopped carrots; quartered potatoes; and rosemary sprigs.
6. The Instant Pot must be closed and set to the ‘Sealing’ position. Choosing ‘Pressure Cook’ or ‘Manual’ allows you to set the timer for 60 minutes on high pressure.
7. After the cooking time is complete, let the pressure come down naturally for about 10-15 minutes, then do a quick release for any remaining pressure.
8. Take off the lid with care and place the pork, carrots, and potatoes on a serving platter. Throw away the rosemary sprigs.
9. If you want to thicken the sauce, put the Instant Pot on ‘Sauté’. Mix cornstarch with water to make a slurry. Stir the slurry into the pot. Cook for a few minutes until the sauce thickens.
10. Cut the pork roast into slices. Serve with the vegetables. If desired, drizzle the dish with the thickened sauce just before serving. Enjoy!
