Instant Pot pork roast is made with tender pearl onions, potatoes, mushrooms, and carrots. The whole meal is made in the Instant Pot and ready in under an hour!
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When it’s time for an easy weeknight meal, we so often turn to ground beef or chicken recipes. But don’t underestimate pork! Whether it’s Baked Breaded Pork Chops or Slow Cooker Pork Carnitas, there are so many easy ways to make pork for dinner. And this Instant Pot pork roast might just be one of the my favorites!
Not only is this recipe loaded with veggies, it also includes a rich red wine sauce that coats the pork and potatoes beautifully. I love that everything can be made in the Instant Pot, giving you an easy, hearty meal so quickly. The Instant Pot cooks the pork beautifully, keeping it moist and tender. I know that once you make Instant Pot pork roast, you will never make pork roast in the oven ever again.
Instant Pot Pork Roast Recipe
I spent years cooking pork roast in the oven and I hated how long it took. My pork also came out dry and flavorless. I knew there had to be a better way!
That is when I started playing around with cooking pork roast in the Instant Pot. I was so impressed by how the meal came out that I started making this recipe all the time.
The pressure cooker cooks the pork fast, but it also keeps it tender and moist. Since the steam and liquid are trapped inside the pot, the meat absorbs all of that great juicy flavor, as do the potatoes and veggies that cook alongside the pork.
All the juice left in the bottom of the pot is turned into a thick sauce, using every bit of flavor from the Instant Pot. This is an amazing recipe I know you will love.
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See recipe card below this post for ingredient quantities and full instructions.
- Pork shoulder
- Russet potatoes
- Sliced mushrooms – I like to use baby bellas. Make sure you wash the mushrooms well before adding them to the pot.
- Pearl onions – Use frozen pearl onions, which you can find year round.
- Chopped carrots
- Olive oil
- Minced garlic
- Bay leaves – Bay leaves add a woodsy flavor that makes the sauce herby and flavorful.
- Chicken stock – Chicken stock makes the sauce rich and pungent. It also boosts the flavor of the pork.
- Red wine – I like to use dry red wines like cabernet sauvignon. A red wine table blend will work great! Just remember, if you wouldn’t drink it, you shouldn’t cook with it. Quality is important!
- Cornstarch – A little cornstarch helps thicken the sauce after the pork roast has cooked.
- Use small red potatoes in place of russet potatoes. Tri-colored mini potatoes will also be delicious and colorful.
- Use sliced onion in place of pearl onions. One medium white onion will be the perfect amount.
- Skip the red wine and add ½ cup extra chicken stock.
How to Make Instant Pot Pork Roast
- Sear the pork: Heat the olive oil in the Instant Pot and sear the seasoned pork roast on each side. Browning the outside of the pork will add a delicious caramel taste to the pork roast. Remove the roast from the Instant Pot once seared.
- Add the veggies: Add the mushrooms to the Instant Pot and sear for a few minutes. Stir in the onions, garlic, carrots, potatoes, and bay leaf.
- Add the liquids: Add the red wine and chicken broth to the pot and stir again, scraping the bits from the bottom of the pan (those browned bits are all flavor!).
- Cook the pork roast: Place the Instant Pot trivet into the pan, placing it on top of the veggies. Put the seared pork roast on the trivet, then cover the pressure cooker and cook on high pressure for 60 minutes. Do a quick pressure release once the roast has cooked.
- Make the gravy: Remove the cooked pork roast and veggies from the Instant Pot, leaving just the liquid in the pot. Whisk the cornstarch and water in a small bowl, then whisk the mixture into the hot liquid inside the Instant Pot. Keep whisking until thick.
- Enjoy!: Slice the pork roast and divide it between plates, along with a mix of veggies and potatoes. Top the whole meal with gravy and enjoy!
How to Store Instant Pot Pork Roast
If you have leftover pressure cooker pork roast, store it in an airtight container in the fridge for 4-5 days. You can reheat the leftovers in the microwave, heating in 30-second increments until the leftovers are nice and hot.
What to Serve With Instant Pot Pork Roast
This pressure cooker pork roast is a complete meal thanks to all the veggies and potatoes in the pot. However, my one hour dinner rolls are delicious when dipped into the pork roast gravy. Broccoli salad is a great cold side dish and mac and cheese will add to the amazing, filling meal. A warm slice of apple dump cake will be the perfect way to end the meal.
This 2-pound pork roast cooks for 60 minutes on high pressure. Different cuts of meat may cook faster or take longer in the Instant Pot, depending on their thickness and size.
If your pork roast is tough, it needs to cook longer. I recommend sealing the Instant Pot and cooking for another 10-20 minutes if your roast is still very tough after 60 minutes of cooking. Longer time is needed if your pork is larger than 2 pounds.
Thick pieces of pork, like a shoulder or butt, cook best when cooked at low temperatures for a long time. Low and slow is the way to go! This helps the proteins in the pork break down, making the meat tender and soft.
More Delicious Instant Pot Recipes
Soups and Salads
Easy Beef Vegetable Soup Recipe
Easy White Chicken Chili
Instant Pot Corn On The Cob
Instant Pot Whole Chicken
Instant Pot Pork Roast
- 2 pounds pork shoulder
- 2 large russet potatoes, peeled and cubed
- 2 cups sliced mushrooms
- 1 cup pearl onions
- 1 cup chopped carrots
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 cup chicken stock
- 1/2 cup red wine
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Add one tablespoon of the olive oil to the Instant Pot and turn the pot on to the saute setting. Heat the oil for one minute.
- Sprinkle the salt and pepper over the entire outside of the pork then add the pork shoulder to the hot oil in the Instant Pot. Sear each side of the pork for 4 minutes (cooking all 4 sides for 4 minutes, making it 16 minutes of searing time).
- Remove the pork shoulder from the Instant Pot and set aside on a plate for now.
- Add the mushrooms to the pot and cook for 4 minutes, stirring occasionally.
- Add the onions, garlic, potatoes, carrots and bay leaf to the Instant Pot and stir again.
- Add the chicken stock and red wine to the pot and stir, scraping the bottom of the pot with a spoon to get all the cooked bits of veggies off the bottom.
- Add the Instant Pot trivet to the pot, placing it on top of the veggies. Place the seared pork roast on top of the trivet and then cover the pot, seal it and set it to cook on high pressure for 60 minutes.
- Once the 60 minutes of pressure cooking is done, do a quick pressure release. Be careful as the steam coming out of the pot is very hot!
- Remove the pork and veggies from the Instant pot, leaving behind the liquid.
- In a small bowl, whisk together the cornstarch and cold water. Whisk this mix into the hot liquid in the Instant Pot. This will make a delicious, thick gravy.
- Slice the pork roast and divide it between plates with the veggies. Pour some of the gravy over each plate and enjoy while hot!