Ultimate Instant Pot Pork Roast with Carrots, Potatoes, and Rich Gravy
Prepare to elevate your dinner game with this sensational Instant Pot pork roast recipe! Imagine lusciously tender, moist, and incredibly savory pork, complemented by perfectly cooked, fork-tender carrots and potatoes. The entire dish is then generously coated in a rich, deeply flavored gravy that ties all the elements together into a harmonious symphony of taste. The magic of the Instant Pot means you can achieve this gourmet-level pot roast dinner faster than ever, all in a single pot, locking in an unparalleled depth of flavor that will impress even the most discerning palates. Say goodbye to lengthy cooking times and hello to a convenient, mouth-watering meal that’s perfect for any occasion.
Essential Tips for a Flawless Instant Pot Pork Roast
Achieving the perfect Instant Pot pork roast is easier than you think, especially with a few expert tips in mind. Paying attention to these details will ensure your roast is consistently tender, juicy, and packed with flavor, making your cooking experience enjoyable and your meal unforgettable.
- Always Remove the Netting: Many pork shoulder roasts come encased in a mesh netting. It’s imperative to remove this netting before you start cooking. This isn’t just a matter of preference; the netting can melt or become fused to the meat under high pressure, making it difficult to remove later and potentially leaving undesirable residues. Removing it ensures an even cook and a clean presentation.
- The Shoulder vs. Loin Debate: When selecting your cut of pork for a pot roast, always opt for a pork shoulder roast (also known as pork butt or Boston butt). This cut is inherently fattier and contains more connective tissue, which, under the high-pressure conditions of the Instant Pot, breaks down into gelatin, resulting in an incredibly moist, succulent, and fall-apart tender roast. A pork loin roast, conversely, is a much leaner cut designed for quicker cooking methods like roasting or grilling. In the Instant Pot, pork loin can easily become dry and tough, even with precise timing. For that classic, melt-in-your-mouth pot roast texture, the shoulder is non-negotiable.
- Adjust Cooking Time Based on Weight: This recipe is calibrated for a 2-pound boneless pork shoulder roast. However, pork roasts vary in size, and adjusting your cooking time accordingly is crucial for optimal results. A reliable guideline for pork shoulder in the Instant Pot is to pressure cook for approximately 15 minutes per pound on Manual High Pressure. For instance, a 3-pound roast would need about 45 minutes, while a smaller 1.5-pound roast would require around 22-23 minutes. Precise timing ensures your pork reaches its ideal tenderness without being over or undercooked.
- The Flavor-Boosting Power of Searing: Do not skip the initial searing step. Searing the pork roast before pressure cooking is a fundamental technique for developing deep, complex flavors. This process, known as the Maillard reaction, creates a caramelized, browned crust on the exterior of the meat. This isn’t just about appearance; it significantly enhances the savory profile of your pork and contributes to the richness of the final gravy. A good sear also helps to lock in the meat’s natural juices, ensuring a more succulent result.
Step-by-Step Guide: Crafting Your Perfect Instant Pot Pork Roast
For precise measurements, a full list of ingredients, and comprehensive instructions, please refer to the detailed recipe card below.
1. Achieve a Golden Sear on Your Pork Roast
Begin by generously seasoning your pork roast with the prepared spice blend, ensuring it’s evenly coated on all sides. This spice rub will infuse the meat with aromatic flavors right from the start. Set your Instant Pot to the Sauté function and add 2 tablespoons of unsalted butter to the inner pot. Allow the butter to melt completely and become shimmering hot, but take care that it doesn’t brown or bubble too rapidly, as this indicates it’s getting too hot. Carefully place the seasoned pork roast into the Instant Pot. Sear the roast for 3 to 5 minutes per side, turning with tongs until it develops a beautiful, rich golden-brown crust. This critical step triggers the Maillard reaction, creating profound savory flavors that are essential for a truly outstanding pot roast. Once both sides are perfectly seared, remove the pork roast from the Instant Pot and set it aside on a clean cutting board or plate.
2. Sauté the Aromatic Foundation for Your Gravy
After searing the pork, you’ll notice wonderfully browned, flavorful bits, known as ‘fond,’ clinging to the bottom of your Instant Pot. This is a culinary treasure! There should be enough rendered fat or melted butter left in the pot to proceed. If the pot appears dry, add an additional tablespoon or two of unsalted butter to prevent sticking and ensure proper sautéing. Add the finely chopped white onions and minced fresh garlic to the pot. Stir them well, ensuring they are coated in the leftover drippings and butter. Sauté the aromatics for approximately 5 minutes, stirring occasionally, until the onions soften and become translucent, and the garlic releases its fragrant aroma. This step is crucial for building a deep, savory flavor base that will ultimately define the richness of your gravy.
3. Deglaze the Pot for Maximum Flavor & Burn Notice Prevention
This step is absolutely vital for two interconnected reasons: flavor development and preventing the dreaded “Burn” notice on your Instant Pot. Pour ½ cup of dry white wine (or chicken broth, if you prefer an alcohol-free option) into the Instant Pot. Immediately grab a sturdy silicone spatula or a large wooden spoon and begin vigorously scraping the bottom of the inner pot. Your mission is to dislodge all those delicious, browned bits of fond (pork, onions, garlic) that have accumulated during the searing and sautéing stages. These caramelized bits are concentrated pockets of flavor that will significantly enrich your gravy. More importantly, if these bits remain stuck to the bottom, they are prone to scorching under pressure, which will trigger your Instant Pot’s safety mechanism and halt the cooking process with a “Burn” error. Do not skip this critical deglazing step! Once you’ve successfully scraped the bottom clean, allow the liquid to come to a boil and continue boiling for 2 minutes. This helps to cook off the alcohol (if using wine) and further reduces and concentrates the flavors.
Expert Tip: Deglazing is your ultimate defense against the Instant Pot’s “Burn” notice. Any food particles stuck to the bottom can scorch, prompting the safety mechanism to shut down cooking. A thoroughly scraped pot bottom ensures a smooth and uninterrupted pressure cooking cycle, guaranteeing a successful Instant Pot pork roast every time.
4. Pressure Cook Your Way to a Tender Pork Roast
Once the pot is thoroughly deglazed and simmering, it’s time to bring all the ingredients together for their high-pressure transformation. Add the remaining liquid ingredients and vegetables to the Instant Pot: 1 cup of chicken broth, a sprig of fresh rosemary, the chunky carrots, the whole petite potatoes, Dijon mustard, and dried thyme. Give everything a good, gentle stir to ensure all components are well combined and distributed evenly within the liquid. Now, carefully return the previously seared pork roast to the pot, nestling it comfortably into the broth and vegetable mixture. It’s perfectly fine if the roast is not entirely submerged, as the powerful steam generated during pressure cooking will effectively cook the entire cut of meat from all angles.
Secure the lid onto your Instant Pot, ensuring it is properly aligned and locked. Double-check that the steam release valve is set to the “Sealing” position. Select the Manual High Pressure (or typically labeled “Pressure Cook” on newer models) mode and set the cook time for 30 minutes (remember to adjust this time if your pork roast is a different size, using the 15 minutes per pound rule). The Instant Pot will then begin its pressurization cycle, which typically takes anywhere from 10 to 15 minutes, depending on the volume and temperature of the contents, before the actual 30-minute cook time countdown begins. During this pressurization, incredible flavors will start to meld, setting the stage for a truly remarkable Instant Pot pork roast.
5. Perfectly Release Pressure for Optimal Tenderness
Once the 30-minute pressure cooking cycle concludes and the timer goes off, it’s crucial to resist the immediate urge to manually release the pressure. For larger cuts of meat like this pork roast, a gradual pressure release is key to achieving maximum tenderness and juiciness. Allow the Instant Pot to perform a Natural Release for 10 minutes. During a Natural Release, the internal pressure slowly and naturally dissipates, allowing the muscle fibers of the pork to relax, reabsorb juices, and finish cooking gently, preventing the meat from becoming tough or dry. After 10 minutes of this Natural Release, you can then carefully proceed to perform a Quick Release of any remaining pressure. To do this, turn the steam release valve to the “Venting” position (always use a kitchen towel or oven mitt to protect your hand from the burst of hot steam). Once all the pressure has been released and the float valve has dropped completely, you can safely unlock and remove the lid.
Using sturdy tongs, gently transfer the succulent pork roast to a large bowl or serving platter. Then, with a slotted spoon, carefully remove the perfectly cooked, fork-tender carrots and potatoes, adding them to the bowl with the pork. Cover the bowl loosely with aluminum foil to keep the pork and vegetables warm while you prepare the rich, savory gravy.
Cheryl’s Insight: The 10-minute Natural Release is not an optional step; it’s a critical component for achieving that desired fall-apart tenderness in your Instant Pot pork roast. This slow pressure reduction allows the meat to rest and continue cooking slightly, ensuring a juicy, tender result. Rushing the release can lead to a tougher, less pleasant texture. Patience truly pays off!
6. Craft a Rich, Velvety Gravy
With your perfectly cooked pork and tender vegetables resting, your attention now turns to transforming the flavorful liquid remaining in the Instant Pot into a thick, luxurious gravy. In a small, separate bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until you achieve a completely smooth, lump-free slurry. Using cold water is essential here, as hot water would cause the cornstarch to clump instantly, making it difficult to incorporate. Return your Instant Pot to Sauté mode. Pour the prepared cornstarch slurry directly into the simmering liquid in the inner pot. Whisk continuously and vigorously to ensure the slurry is fully incorporated and begins to thicken evenly. Continue to simmer and stir the gravy for 3 to 5 minutes, or until it reaches your desired thick, velvety consistency. The gravy will visibly thicken as it heats, creating a perfect, savory complement to your Instant Pot pork roast.
7. Serve and Savor Your One-Pot Masterpiece
Once your rich, velvety gravy is ready, it’s time to bring your magnificent Instant Pot pork roast to the table. You have a couple of wonderful options for serving. You can return the rested pork roast, carrots, and potatoes directly to the Instant Pot. Then, generously spoon the warm, thick gravy over everything, ensuring every succulent piece of pork and tender vegetable is coated in its savory goodness. This is a fantastic way to serve it family-style, allowing everyone to help themselves. Alternatively, for a more formal presentation, you can artfully arrange the tender pork roast and vibrant vegetables on a large serving platter. In this scenario, transfer the savory gravy to a separate serving container, such as a gravy boat, allowing guests to add as much as they desire. Before serving, you might choose to effortlessly shred the pork with two forks, slice it into thick pieces, or chop it into chunks, depending on your preferred texture and presentation. Whichever method you choose, prepare to delight in a hearty, incredibly flavorful, and satisfying meal that came together with surprising ease, all thanks to your trusty Instant Pot. Don’t forget to taste and adjust any seasonings one final time just before serving!
Why You’ll Fall in Love with This Instant Pot Pork Roast Recipe
- An Effortless & Time-Saving Dinner: This Instant Pot pork roast is a genuine culinary hero for anyone seeking a hearty, homemade meal without the traditional time commitment. It’s incredibly easy to prepare and remarkably hands-off for most of the cooking process, freeing you up to tackle other tasks or simply relax. The speed and efficiency of the Instant Pot mean you can enjoy a tender, deeply flavorful pot roast dinner in just a fraction of the time it would take using conventional methods, making it perfect for even the busiest weeknights.
- A Complete One-Pot Wonder: Say goodbye to the endless quest for complementary side dishes! This recipe stands alone as a truly comprehensive meal, gracefully covering all your nutritional bases in a single, convenient pot. You get a robust protein from the succulent pork, satisfying carbohydrates from the perfectly cooked potatoes, and essential vitamins and vibrant flavors from the tender carrots. The crowning glory is the rich, savory gravy that unites all these elements into a cohesive and utterly satisfying dish. Should you wish to introduce a touch of green, these fantastic Sautéed Green Beans or crispy Air Fryer Asparagus make wonderful, fresh accompaniments.
- Consistently Perfect Results, Every Time: One of the most gratifying aspects of this pressure cooker pot roast recipe is its consistent ability to deliver perfection across every component. The pork emerges from the Instant Pot incredibly juicy and so tender it virtually melts in your mouth, effortlessly shredding with a fork. The carrots and potatoes are cooked to an ideal consistency – soft enough to be thoroughly enjoyable but still retaining a pleasant texture, never mushy. And the gravy? It’s lusciously thick, profoundly rich, and brimming with the savory, aromatic flavors of the roast. This is truly a fail-proof meal that consistently impresses, making it a guaranteed crowd-pleaser for any family dinner or special occasion.
- Rich, Deep, and Complex Flavors: The combination of searing the pork to develop the Maillard reaction, deglazing the pot to capture every bit of fond, and then pressure cooking all the ingredients together allows for an unparalleled depth of flavor. The gravy isn’t just a thick sauce; it’s a concentrated essence of the entire meal, imbued with the savory notes of the pork, the sweetness of the vegetables, and the herbaceous hints of rosemary and thyme.
Customizing Your Instant Pot Pork Roast: Delicious Recipe Variations
- Brown Sugar Alternatives: If you’re looking for different sweetness profiles or catering to specific dietary needs, several excellent substitutions exist for brown sugar in the pork rub. Coconut sugar makes a fantastic 1:1 replacement, offering a similar caramel-like depth with a slightly less refined sweetness. For a sugar-free option, brown Swerve is a suitable alternative that maintains a comparable texture and flavor without the added sugar.
- Broth Alternatives for Varied Flavor: While chicken broth provides a wonderfully balanced and classic base, feel free to experiment to tailor the flavor profile to your liking. Vegetable broth is a solid choice for a lighter, plant-forward base without compromising on liquid volume. Beef broth will intensify the savory, umami notes of the pot roast, creating an even richer and more robust flavor. In a pinch, water can be used, but be aware that it will yield a less flavorful gravy. For an added nutritional boost and a deeply gelatinous, thick gravy, consider using high-quality bone broth.
- Make it Alcohol-Free: Adapting this recipe for an alcohol-free meal is incredibly simple. Just swap the dry white wine for an equal amount of chicken broth or vegetable broth. The broth will still perform the crucial task of deglazing the pot and contribute a rich savory foundation without any alcohol content.
- Paleo-Friendly Adaptation: To align this Instant Pot pork roast with a Paleo diet, a few straightforward ingredient swaps are all that’s required. Replace the unsalted butter with ghee, a clarified butter that is dairy-free and provides a rich, nutty flavor. Substitute brown sugar with coconut sugar, which is a natural, unrefined sweetener. For thickening the gravy, opt for arrowroot powder or tapioca starch instead of cornstarch; both are grain-free alternatives that create a similar smooth, velvety texture.
- Additional Vegetables: Enhance the nutritional value and visual appeal by incorporating other hearty root vegetables. Parsnips, rutabagas, or even sweet potatoes (cut into similar 1.5-inch chunks) can be added alongside or in place of some of the carrots and potatoes. For added greens, you can stir in a handful of chopped kale or spinach during the final gravy-making stage, allowing them to wilt gently.
- A Hint of Heat: If you appreciate a little kick in your comfort food, consider adding a pinch of red pepper flakes along with the aromatics when you sauté the onions and garlic. Alternatively, a dash of your favorite hot sauce stirred into the finished gravy can provide a vibrant, spicy punch.
Please note: While the substitutions and variations listed above are designed to be simple and generally effective, making significant changes to any recipe can alter the final outcome. Individual results may vary, so always use your best judgment and adjust to your personal taste preferences when adapting recipes.
Recipe By: Cheryl Malik
Rating: 4.91 from 20 votes (★★★★★)
Instant Pot Pork Roast with Carrots, Potatoes, and Gravy
This Instant Pot dinner is quick and easy, yielding tender pork roast, carrots, and potatoes all smothered in a rich, savory gravy – a perfect one-pot comfort meal!
Cheryl Malik
Pin Recipe
Equipment
- 2 small bowls
- Spoon
- Cutting board
- 6-quart Instant Pot or similar pressure cooker
- Tongs
- Large wooden spoon or silicone spatula
- Large bowl
- Slotted spoon
- Whisk
Ingredients
For the Pork Roast
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 1 tablespoon brown sugar (see Notes for alternatives)
- 1 (2-pound) boneless pork shoulder roast
For the Gravy and Vegetables
- 2 tablespoons unsalted butter (plus more if needed)
- 4 tablespoons minced fresh garlic (approximately 4 large cloves)
- ½ cup chopped white onion (approximately 1 small onion)
- ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio; or chicken broth for alcohol-free)
- 1 cup chicken broth (see Notes for alternatives)
- 1 sprig fresh rosemary
- 2 large carrots, chopped into 1.5-inch-thick chunks
- 1 pound whole petite potatoes
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- In a small mixing bowl, combine 2 teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 ½ teaspoons salt, ½ teaspoon freshly ground black pepper, and 1 tablespoon brown sugar. Mix until well blended to create your spice rub.
- Place the 2-pound boneless pork shoulder roast on a clean cutting board. Evenly sprinkle half of the prepared spice mixture over one side of the pork shoulder, then rub the spices thoroughly into the meat. Flip the pork roast over and repeat the process on the other side, ensuring the roast is completely and generously covered with the spice blend. Set the seasoned pork roast aside while you prepare the Instant Pot.
- Set your Instant Pot to the Sauté mode (normal or medium heat). Add 2 tablespoons of unsalted butter to the Instant Pot insert and allow the butter to melt completely until it’s shimmering, but not browning excessively or bubbling rapidly.
- Once the butter has melted, carefully place the seasoned pork roast into the Instant Pot. Sear the pork roast for about 3 minutes, or until a beautiful, deep golden-brown crust forms on the bottom. Using tongs, carefully flip the pork roast over and repeat the searing process on the other side until it’s also nicely golden and caramelized. After both sides are seared, transfer the roast to a clean cutting board or plate and set it aside.
- Check the bottom of the Instant Pot insert. If very little or no liquid remains, add an additional 1 to 2 tablespoons of butter and allow it to melt. Once melted, add the 4 tablespoons of minced fresh garlic and ½ cup of chopped white onion to the Instant Pot. Stir to combine with any residual fond. Sauté the aromatics, stirring occasionally, for approximately 5 minutes, or until the onions have softened and become translucent and the garlic is fragrant.
- After the onions have softened, pour in ½ cup of dry white wine (or ½ cup of chicken broth for an alcohol-free option) into the Instant Pot. Immediately begin to stir, using a silicone spatula or large wooden spoon to thoroughly scrape the bottom of the pot. Ensure you dislodge any browned bits of pork, garlic, or onions that may have stuck to the insert. This crucial step prevents a “Burn” notice and adds tremendous depth of flavor to your gravy.
- Bring the wine (or broth) to a boil, then continue to boil for 2 minutes, allowing the flavors to concentrate and any alcohol to cook off. This simmering further enhances the liquid’s richness.
- After 2 minutes, add the remaining ingredients to the Instant Pot: 1 cup chicken broth, 1 sprig fresh rosemary, 2 large carrots (chopped into 1.5-inch-thick chunks), 1 pound whole petite potatoes, 1 ½ teaspoons Dijon mustard, and ½ teaspoon dried thyme. Stir gently until all ingredients are fully incorporated and distributed in the liquid.
- Carefully return the seared pork roast to the Instant Pot, nestling it into the broth and vegetable mixture. It is not necessary for the pork roast to be fully submerged, as the powerful steam will ensure even cooking throughout.
- Secure the lid on your Instant Pot. Ensure the lid is properly locked and the steam release valve is set to the “Sealing” position. Select the Manual High Pressure mode (or “Pressure Cook”) and set the cook time to 30 minutes. The Instant Pot will then take some time (typically 10-15 minutes) to pressurize before the 30-minute cooking cycle countdown officially begins.
- Once the 30-minute cook time is complete, allow the Instant Pot to Natural Release pressure for 10 minutes. Do NOT manually release the pressure immediately; this natural release is vital for meat tenderness.
- After the 10-minute Natural Release period has ended, carefully and immediately perform a Quick Release of any remaining pressure by turning the steam release valve to the “Venting” position (use a kitchen towel or oven mitt to protect your hand from the hot steam). Once all steam has escaped and the float valve has dropped, you can safely remove the lid.
- Using sturdy tongs, carefully transfer the cooked pork shoulder to a large bowl. Then, use a slotted spoon to transfer the tender potatoes and carrots to the same bowl. Cover the bowl loosely with foil and set them aside to rest while you prepare the gravy.
- In a separate small mixing bowl, combine 2 tablespoons of cornstarch and 2 tablespoons of cold water. Whisk these ingredients together vigorously until a smooth, lump-free cornstarch slurry is formed. Ensure there are no clumps.
- Return the Instant Pot to Sauté mode. Add the prepared cornstarch slurry to the flavorful liquid remaining in the insert. Stir the slurry into the gravy continuously until it is fully incorporated. Continue to simmer the gravy, stirring occasionally, for 3 to 5 minutes, or until it has thickened to your desired velvety consistency.
- Optional: For even easier serving, let the pork roast rest for an additional 5 minutes after removing it from the pot. Then, you can easily chop, shred with two forks, or slice the pork roast before returning it to the Instant Pot with the vegetables. This makes serving and eating effortless.
- Once the gravy has thickened and reached perfection, turn off the Instant Pot. Return the cooked vegetables and pork roast to the Instant Pot. Generously spoon the rich gravy over the pork roast and vegetables, ensuring everything is coated in its savory goodness, then serve warm. Alternatively, you can arrange the roast and vegetables attractively on a large serving platter and transfer the gravy to a separate serving container (like a gravy boat) to be passed around. Enjoy your delicious, homemade Instant Pot Pork Roast!
Notes
- Dry White Wine Selection: For deglazing, popular choices like Sauvignon Blanc or Pinot Grigio work well. The key is to select a wine that is truly dry and not overly sweet or fruity, as a sweet wine can negatively impact the savory balance of the gravy. If you prefer to avoid alcohol, chicken broth is an excellent and equally effective substitute for deglazing.
- Precise Cook Time Adjustment: This recipe is written for a 2-pound pork roast, with a pressure cook time of 30 minutes. It’s crucial to adjust the cook time according to the specific weight of your pork roast. The general rule is to cook on Manual High Pressure for 15 minutes per pound of pork. For example, a 3-pound roast would require 45 minutes, while a 1-pound roast would need 15 minutes. This ensures perfect tenderness tailored to your specific cut.
- Storing Leftovers: Leftover Instant Pot pork roast, vegetables, and gravy can be stored safely in an airtight container in the refrigerator for up to 3-4 days. For the best quality and flavor, allow the dish to cool completely before refrigerating. When reheating, gently warm on the stovetop over low heat or in the microwave until heated through, adding a splash of broth or water if the gravy has thickened too much.
- Freezing Instructions: This entire recipe freezes exceptionally well! Once the roast, vegetables, and gravy have completely cooled, transfer them to freezer-safe containers or heavy-duty freezer bags. Ensure minimal air exposure to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, thaw overnight in the refrigerator, then reheat gently following the instructions above. This makes it an excellent meal prep option!
Approximate Nutrition Information for One Serving
| Serving Size | Calories | Protein | Fat | Saturated Fat | Trans Fat | Cholesterol | Sodium | Potassium | Total Carbs | Fiber | Sugar | Net Carbs | Vitamin A | Vitamin C | Calcium | Iron |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 351 cal | 37 g | 9 g | 4 g | 0.2 g | 101 mg | 788 mg | 1074 mg | 25 g | 3 g | 5 g | 22 g | 4134 IU | 19 mg | 53 mg | 2 mg |
Nutrition Disclaimers:
The number of total servings shown is approximate. Actual number of servings will ultimately depend on your preferred portion sizes and how generously you plate the meal. These values are estimates.
Nutritional values provided are general guidelines and reflect information for 1 serving using the specific ingredients listed, without accounting for any optional ingredients or variations. Actual macros and nutritional content may vary slightly depending on the specific brands, types of ingredients (e.g., lean vs. fatty pork, salted vs. unsalted broth), and preparation methods used.
To obtain the precise weight of one serving for your batch, prepare the recipe exactly as instructed. Once the dish is finished, weigh the entire cooked recipe (excluding the weight of the container). Then, divide this total weight by your desired number of servings. The result will be the accurate weight of a single serving from your preparation.
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