This Instant Pot Pork Roast is the ultimate cozy winter dinner. Loaded with juicy pork, fork tender veggies, and a flavorful gravy, this hearty dish is sure to be a family favorite.
This is the ultimate comfort food recipe and bonus: it’s all made in one pot! Everything from the veggies to the meat to the gravy are all made in the Instant Pot.
- Spice Rub: Paprika, Onion Powder, Garlic Powder, Parsley Flakes, Celery Seed, Salt, and Pepper – our homemade seasoning blend that coats both the pork and the veggies to provide maximum flavor!
- Butter – used to sear the pork to form a brown crust on the surface of the meat. This helps provide more flavor and maintain moisture. Unsalted butter is used in the recipe, but feel free to use salted if that’s what you have on hand although you may need to reduce the amount of salt.
- Pork Roast – boneless center cut pork roast is a lean cut of pork with a fat “cap”. Do not remove the fat as this keeps the pork from drying out. Use pork loin roast or pork shoulder. Both are relatively affordable cuts of meat, but pork shoulder will be slightly juicier.
- Onion – yellow onion is used in the recipe, but feel free to use white or red onion. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it.
- Red Wine – used to deglaze the bottom of the Instant Pot. Red wine adds a rich flavor to the dish, but if you’d like to omit the alcohol grape juice, broth, or water can be used instead. Whatever you’re deglazing with, be sure to really scrape up any brown bits to avoid a BURN reading on the Instant Pot.
- Chicken Broth – provides additional moisture and flavor to the pork and vegetables. Vegetable or beef broth may be substituted. Water will work in a pinch, but you’ll likely need to adjust the seasonings to add more flavor.
- Worcestershire Sauce – adds depth with tangy, savory, sweet, and salty flavors.
- Carrots – sliced into 1/2 inch thick coins to ensure they’re fork tender. Carrots add a sweet flavor and also provide tons of nutrients.
- Yukon Gold Potatoes – peeled and cut into 1/2 inch chunks to create a perfectly fluffy texture. Yukon gold potatoes are great for Instant Pot recipes, because they hold their shape, but you’re still able to achieve a soft, fork tender, fluffy texture. Potatoes like russets may be used in a pinch, but they’re much more likely to fall apart.
- Red Wine Vinegar – mixed with the cornstarch to make a slurry which thickens the sauce from the wine and broth to create a gravy. The flavor of the vinegar provides a nice, tangy brightness to balance out the richness of the pork and veggies.
- Cornstarch – our thickening agent that turns the sauce into a gravy. The gravy should be poured over the final dish to add flavor and moisture.
How to make
Searing the pork before pressure cooking adds flavor and maintains moisture. This extra step only requires a few extra minutes, but no extra dishes!
- Mix together spices in a small bowl, rub evenly over the pork, then sear until golden brown in the Instant Pot.
- Cook onions for 5 minutes, deglaze with wine, stir in broth and worcestershire, place the trivet in, then put the pork on top.
- Cover and cook on HIGH pressure for 80 minutes.
- Release the pressure, then add in the potatoes and carrots and cook for an additional 5 minutes on HIGH pressure.
- Remove pork and veggies then whisk the cornstarch slurry into the Instant Pot to make a gravy.
- Slice or shred the pork, then serve the gravy over the pork and veggies!
How long do you cook pork in the instant pot?
After searing each side for 2 minutes, 2 pounds of boneless center cut pork roast takes 85 minutes to cook on HIGH pressure in a 6 quart instant pot. Keep in mind, this does NOT include the time it takes for the instant pot to come to pressure or the time it takes for the pressure to be released after cooking.
How much liquid do you put in an instant pot roast?
1 cup of liquid is needed for pot roast that is cooked in a 6 quart instant pot. Today we’re using 1/2 cup red wine and 1/2 cup chicken broth. The red wine is used to deglaze the bottom of the Instant Pot, but if you’d like to omit the alcohol grape juice, broth, or water can be used instead. The chicken broth may be substituted with vegetable or beef broth.
Can you use frozen pork?
Yes, frozen pork may be used, but you’ll need an additional 5 minutes per pound (in this case you’ll need an extra 10 minutes for a total of 90 minutes on HIGH pressure). The internal temperature should be 145 degrees F; add more time if necessary. You may end up with more liquid, so add more cornstarch and simmer time to thicken the gravy, if necessary.
What to serve with pork roast
Although this is a complete meal on it’s own, I love serving bread, a salad, and maybe an additional side or two next to this pork roast.
- Garlic Bread
- Drop Biscuits
- How to Make Jiffy Cornbread Better
- Pear, Blue Cheese, Candied Pecan Salad
- Easy Roasted Vegetables
How to store
Store leftover roast, veggies, and gravy in separate airtight containers in the fridge for 2-3 days or in the freezer for 2-3 months. To reheat, thaw in the fridge, if frozen, then heat in the microwave or stove until warm. – Jennifer
Instant Pot Pork Roast
Equipment for this recipe
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons parsley flakes
- 2 teaspoons salt plus more to taste
- 1 teaspoon pepper
- 1 teaspoon celery seed
- 4 tablespoons unsalted butter
- 2 pounds boneless center cut pork roast
- 1 yellow onion chopped into 1/2 inch chunks
- 1/2 cup red wine
- 1/2 cup chicken broth
- 1 tablespoon worcestershire
- 1/2 pound carrots sliced into 1/2 inch thick coins
- 1 1/2 pounds Yukon gold potatoes peeled and cut into 1/2 inch chunks
- 1 tablespoon red wine vinegar
- 1 tablespoon cornstarch
- In a small bowl, whisk together paprika, onion powder, garlic powder, parsley, salt, pepper, and celery seed, then rub half the spice mixture over the pork.
- Hit SAUTE on 6 quart Instant Pot, then once it reads HOT add in butter and allow to melt.
- Add in seasoned pork, and sear on each side until brown, about 2 minutes per side.
- Remove and set aside, then add in onions and cook, stirring regularly, for 2 minutes.
- Deglaze with red wine — be sure to scrape up any brown bits to avoid a BURN notice.
- Hit CANCEL on Instant Pot, then stir in broth and Worcestershire sauce.
- Place instant pot trivet in, place pork on top, cover and lock lid, then cook on HIGH pressure for 80 minutes — be sure the pressure valve is pointed toward SEALING.
- Flip the valve to quick release the pressure, then remove the trivet and pork and set aside.
- Toss the carrots and potatoes with remaining seasoning mix, then stir the seasoned veggies into the liquid in the instant pot.
- Return the trivet and pork, cover again (you may need to let some steam escape before you can lock the lid back in place), and cook on HIGH pressure for 5 minutes, or until the potatoes and carrots are fork tender.
- Quick release again, remove pork roast and trivet, then use a slotted spoon to remove the veggies.
- Whisk vinegar and cornstarch together into a small bowl then whisk that mixture into the liquid in the instant pot.
- Hit SAUTE on the instant pot, then simmer for 3-5 minutes or until sauce is thickened to your liking, whisking constantly.
- Slice pork, then serve the sliced pork with the cooked veggies and gravy!
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*Note: Nutrition information is estimated and varies based on products used.