Instant Pot Pork Roast: The Ultimate Guide to a Perfect Roast

Instant Pot Pork Roast: Craving a melt-in-your-mouth, savory dinner that’s ready in a fraction of the time? Look no further! I’m thrilled to share my foolproof recipe for the most tender and flavorful pork roast you’ll ever make, all thanks to the magic of the Instant Pot.

Pork roast has been a staple in many cultures for centuries, often served at celebratory gatherings and family meals. From the succulent lechon of the Philippines to the slow-roasted pork shoulders of the American South, this cut of meat has always been prized for its rich flavor and satisfying texture. The beauty of using an Instant Pot is that it replicates the slow-cooking process in a fraction of the time, allowing you to enjoy that same incredible tenderness without spending hours in the kitchen.

What makes this Instant Pot Pork Roast so irresistible? It’s the perfect combination of juicy, fall-apart meat, infused with aromatic herbs and spices, and a rich, savory gravy that will have everyone asking for seconds. People love this dish because it’s incredibly versatile serve it with mashed potatoes, roasted vegetables, or even shred it for delicious sandwiches. Plus, the convenience of the Instant Pot means you can have a restaurant-quality meal on the table even on the busiest weeknights. Get ready to experience pork roast perfection!

Ingredients:

3-4 pound boneless pork shoulder roast (also called pork butt)
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth
1/2 cup dry red wine (optional, can substitute with more beef broth)
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 bay leaves
1 pound small red potatoes, halved or quartered if large
1 pound baby carrots
2 tablespoons cornstarch (for thickening gravy, optional)
2 tablespoons cold water (for thickening gravy, optional)
Fresh parsley, chopped (for garnish, optional)

Preparing the Pork Roast:

Prepare the Pork: Pat the pork roast dry with paper towels. This helps it brown better. Season generously on all sides with salt, pepper, smoked paprika, red pepper flakes (if using), dried thyme, and dried rosemary. Don’t be shy with the seasoning! It’s what gives the roast its flavor.
Sear the Pork: Turn your Instant Pot to the “Sauté” function. Add the olive oil. Once the oil is hot (it should shimmer), carefully place the pork roast in the Instant Pot. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. This step is crucial for developing a rich, deep flavor. Don’t overcrowd the pot; you may need to do this in batches if your roast is very large. Remove the roast from the Instant Pot and set aside.

Building the Flavor Base:

Sauté the Vegetables: Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for about 5-7 minutes, or until the onions are softened and translucent, scraping up any browned bits from the bottom of the pot. These browned bits are called fond, and they add tons of flavor to the sauce.
Add Garlic and Herbs: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Deglaze the Pot: Pour in the beef broth and red wine (if using). Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. This is another important step for building flavor.
Add Worcestershire Sauce and Balsamic Vinegar: Stir in the Worcestershire sauce and balsamic vinegar. These add depth and complexity to the sauce.
Return the Pork Roast: Place the seared pork roast back into the Instant Pot, nestling it among the vegetables. Add the bay leaves.

Pressure Cooking the Pork Roast:

Add Potatoes and Carrots: Arrange the halved or quartered red potatoes and baby carrots around the pork roast. Try to keep them mostly submerged in the liquid.
Seal the Instant Pot: Secure the Instant Pot lid, making sure the sealing ring is properly in place. Set the valve to the “Sealing” position.
Pressure Cook: Cook on high pressure for 60 minutes. For a very tender, fall-apart roast, you can cook it for up to 75 minutes. The exact cooking time will depend on the size and thickness of your roast.
Natural Pressure Release: After the cooking time is complete, allow the Instant Pot to naturally pressure release for 15-20 minutes. This helps the roast retain its moisture and prevents it from becoming tough. After the natural pressure release, carefully release any remaining pressure manually by turning the valve to the “Venting” position. Be careful of the steam!
Check for Doneness: Once the pressure is completely released, carefully open the Instant Pot. Use a fork to check the tenderness of the pork. It should be very tender and easily shreddable. If it’s not quite there, you can close the lid and cook for another 10-15 minutes on high pressure, followed by another natural pressure release.

Making the Gravy (Optional):

Remove the Roast and Vegetables: Carefully remove the pork roast and vegetables from the Instant Pot and place them on a serving platter. Cover them with foil to keep them warm.
Strain the Cooking Liquid: Strain the cooking liquid through a fine-mesh sieve into a saucepan. This will remove any solids and create a smoother gravy.
Skim the Fat: If desired, skim off any excess fat from the surface of the cooking liquid. You can use a spoon or a fat separator for this.
Thicken the Gravy: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering cooking liquid.
Simmer and Thicken: Bring the gravy to a simmer over medium heat and cook, whisking constantly, until it thickens to your desired consistency, about 2-3 minutes.
Season to Taste: Taste the gravy and adjust the seasoning as needed. You may want to add a little more salt, pepper, or Worcestershire sauce.

Serving the Instant Pot Pork Roast:

Shred the Pork: Use two forks to shred the pork roast into bite-sized pieces.
Serve: Arrange the shredded pork roast and vegetables on a serving platter. Drizzle generously with the gravy.
Garnish (Optional): Garnish with fresh chopped parsley, if desired.
Enjoy! Serve immediately and enjoy your delicious and tender Instant Pot pork roast! This is great served with a side of crusty bread for soaking up the gravy.

Tips for Success:

Don’t skip the searing step! Searing the pork roast is essential for developing a rich, deep flavor.
Deglaze the pot thoroughly. Scraping up the browned bits from the bottom of the pot is crucial for adding flavor to the sauce.
Don’t overcook the pork. Overcooked pork can be dry and tough. Aim for a cooking time that results in a tender, easily shreddable roast.
Adjust the seasoning to your liking. Taste the gravy and adjust the seasoning as needed.
For a richer gravy, use bone broth instead of regular beef broth.
If you don’t have red wine, you can substitute it with more beef broth or a tablespoon of red wine vinegar.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Conclusion:

So, there you have it! This Instant Pot Pork Roast recipe is truly a game-changer, and I’m confident it will become a staple in your kitchen, just like it has in mine. The combination of tender, juicy pork and the incredible depth of flavor achieved in such a short amount of time is simply unbeatable. Forget spending hours babysitting a roast in the oven; the Instant Pot does all the hard work for you, leaving you with more time to enjoy life (and a delicious meal!).

But why is this recipe a must-try? It’s simple: convenience, flavor, and versatility. The Instant Pot drastically reduces cooking time without sacrificing quality. You get a restaurant-quality pork roast with minimal effort. Plus, the leftovers are fantastic! Seriously, you’ll be looking forward to them.

Serving Suggestions and Variations:

Now, let’s talk about how to serve this masterpiece. My personal favorite is to shred the pork and serve it on toasted buns with a tangy coleslaw for some seriously amazing pulled pork sandwiches. You can also serve it sliced with roasted vegetables like carrots, potatoes, and Brussels sprouts for a classic Sunday dinner. Don’t forget the gravy! The pan drippings make an incredible gravy that perfectly complements the richness of the pork.

Feeling adventurous? Here are a few variations you might want to try:

Spice it up: Add a pinch of red pepper flakes or a dash of cayenne pepper to the spice rub for a little heat.
Go Asian-inspired: Use soy sauce, ginger, garlic, and a touch of honey for an Asian-inspired glaze.
Add some sweetness: A drizzle of maple syrup or a sprinkle of brown sugar during the last few minutes of cooking can add a delightful sweetness.
Experiment with herbs: Try different combinations of herbs like rosemary, thyme, or sage to customize the flavor profile.

The possibilities are endless! Don’t be afraid to get creative and experiment with different flavors and ingredients to create your own signature Instant Pot Pork Roast.

I truly believe that this recipe is a winner. It’s perfect for busy weeknights, special occasions, or anytime you’re craving a comforting and delicious meal. The ease of preparation and the incredible results make it a recipe you’ll want to make again and again.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get cooking! I’m so excited for you to try this recipe and experience the magic of Instant Pot cooking for yourself. I’m confident you’ll be amazed by the results.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Please share your thoughts, photos, and feedback in the comments below. I love hearing from you and seeing your culinary creations. Happy cooking!

I can’t wait to hear how much you enjoyed this Instant Pot Pork Roast!