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Instant Pot pork roast on a plate with veggies.
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4.67 from 3 votes

Instant Pot Pork Roast

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 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: instant pot, instant pot pork roast
Servings: 8 servings
Calories: 282kcal


  • 1 Instant Pot
  • 1 Small bowl


  • 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


  • 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!


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!


Serving: 1serving | Calories: 282kcal | Carbohydrates: 26g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 115mg | Potassium: 870mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2681IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg