Instant Pot Pork Roast

4.67 from 3 votes

Instant Pot pork roast features tender pearl onions, potatoes, mushrooms, and carrots. From start to finish, the whole dish is ready to eat in under an hour!

Prep Time25

Cook Time1

Total Time1 25

Course: Dinner, Main Course

Cuisine: American

Keyword: instant pot, instant pot pork roast

Servings: servings

Calories: 282kcal

Author: Kasey Schwartz

Equipment

1 Instant Pot
1 Small bowl

Ingredients

3 Tablespoons olive oil
2 pounds pork shoulder
2 cups sliced mushrooms
1 cup pearl onions
2 Tablespoons minced garlic
2 large russet potatoes, peeled and cubed
1 cup chopped carrots
2 bay leaves
1 cup chicken stock
1/2 cup red wine
2 Tablespoons cornstarch
2 Tablespoons cold water

Instructions

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.
3 Tablespoons olive oil
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).
2 pounds pork shoulder
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.
2 cups sliced mushrooms
Add the onions, garlic, potatoes, carrots and bay leaf to the Instant Pot and stir again.
2 large russet potatoes, peeled and cubed, 1 cup pearl onions, 1 cup chopped carrots, 2 Tablespoons minced garlic, 2 bay leaves
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.
1 cup chicken stock, 1/2 cup red wine
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.
2 Tablespoons cornstarch, 2 Tablespoons cold water
Slice the pork roast and divide it between plates with the veggies. Pour some of the gravy over each plate and enjoy while hot!

Notes

You can make this recipe in the slow cooker as well. Sear the port and cook the veggies in a large skillet and then transfer them to a slow cooker. Cover and cook on high for 6 hours. Make the gravy as directed and enjoy!

Nutrition