Published 9/14/2023 • Updated 3/18/2024 Season a pork shoulder, and then pressure cook it on high for 70 minutes in broth and red wine. Then, add in the root veggies and give it another quick pressure cook to finish off the meal. Did I mention that the pork is tender and falls apart when you cut into it? It’s THAT good.
Not only do you guys LOVE our Instant Pot recipes, but you love recipes that feed a lot of people and are easy-peasy. This Instant Pot Pork Roast is both of those things. This Instant Pot Pork Roast pleases our fancy-pants Fit Foodie readers and also our midwestern friends (because hello pork roast!).
What kind of pork for Instant Pot Pork Roast?
When we were testing this recipe, we knew we wanted to make a pretty traditional pork roast recipe. We were going between two cuts of meat: a pork loin roast or pork shoulder roast.
Pork Loin Roast: A pork loin roast comes from the back of the pig. It is usually a very lean piece of meat, so if you are slow roasting, you have to be careful you don’t overcook it. In this recipe, you can use a pork loin roast if you are looking for more “pork chop” or pieces of pork rather than shredded pork. Pork Shoulder Roast: A pork shoulder/butt comes from the shoulder of a pig. It generally has more fat and is great for slow roasting. We use this cut of meat when we want to use carnitas (like our Instant Pot Carnitas) or if we want a juicy piece of meat.
How to Make Instant Pot Pork Roast
Here is a break down of how we prepared the perfect Instant Pot Pork Roast!
FlavoR Pork Roast
After we decided on a pork shoulder, it was time to flavor the heck out of our pork roast. The dry rub for the pork is a tasty combination of savory and sweet. One thing I have learned is that when it comes to salt and pork, it’s ok to use more salt than feels necessary. The salt is crucial to flavoring the pork as well as breaking it down so it is nice and tender. So, when you cover your roast with your dry rubs, be sure to massage the heck out of your meat.
Brown Veggies + Pork Roast
Now it’s time to get the flavors flowing. In this step, you are going to build your base of flavor for the whole dish (no pressure, people). You want to saute your veggies first. Add your olive oil to the Instant Pot and when it is fragrant, add your veggies. Saute them up for about 2-3 minutes or until your onion is translucent. Remove your veggies, add more olive oil, and then sear your pork roast for 2-3 minutes on each side. When you are searing meat in the Instant Pot it is pretty common that you will get the ‘HOT’ or ‘BURN’ notice. Don’t panic. You want your meat to brown and you want the brown crispies (the fond) to form in the bottom of your Instant Pot. It will just add a ton of flavor to your sauce-y sauce.
Deglaze Instant Pot
After you remove your meat from the Instant Pot, it’s time for you to clean up shop. Turn off your Instant Pot and pour your wine and broth into the pot. Use a wooden scraper to scrape the brown bits from the bottom of your pot!
Pressure Cook Pork Roast
The last step before you pressure cook your pork roast is to put everything back into your pot! Pour the onions and garlic into the wine sauce, stir and then place the Instant Pot metal trivet into the bottom of the pot. Add in your sprigs of rosemary and place the pork roast on to your metal trivet. That’s IT! Cover your Instant Pot, seal it, and cook on high pressure for 70 minutes.
Add Veggies
You will know when your Instant Pot Pork Roast is almost done because your house will smell like HEAVEN. Quick-release the pressure from the Instant Pot and uncover. Immediately place potatoes, carrots, and onion into the Instant Pot. Just throw them right over the top of your pork roast and immediately recover your pot. Cook on high for an additional 2 minutes. Quick release and carefully remove veggies and meat from the Instant Pot on to a baking sheet or serving bowl.
Thicken Sauce
Before sauce talk, I just have to say—> THIS SAUCE IS AMAZING. Make your sauce by turning on the saute feature and add balsamic vinegar to the wine sauce and sprinkle corn starch into the sauce. Whisk sauce until corn starch is completely dissolved. Let the sauce cook for 3-4 minutes and stir periodically. The sauce should begin to bubble and thicken up. And THAT’S IT. You can place meat and veggies back into your Instant Pot before you serve or you can pour your sauce over the pork roast and veggies and serve immediately. ENJOY.
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