Instant Pot Pork Roast and Potatoes

This Instant Pot pork roast recipe features tender juicy pork shoulder topped with a flavorful gravy and served with potatoes and carrots. It's delicious comfort food and a great choice for an easy weeknight meal.

Why this recipe works

The Instant Pot is one of my favorite kitchen appliances. It makes short work of dishes that normally require long cooks like dried beans in my baked beans recipe and my white bean and chicken sausage soup. And it's perfect for roasts like this one and my Instant Pot London Broil. It keeps the meat juicy and tender and cooks in no time at all!

What cut of pork to use

Pork shoulder aka "pork butt" or "Boston butt" is my recommendation for this dish. It is a flavorful, well marbled cut of meat, but it typically requires a long cook time to break down the fat and connective tissue to give you juicy, melt in your mouth tender meat. Cooking pork roast in an Instant Pot speeds up that process and makes it possible to make this delicious dish any night of the week!

How to prepare the pork

Pork shoulder is typically sold with a large fat cap which is great for keeping the meat moist during low and slow cooking, but not needed for this dish. Trim off any large pieces of fat and gristle from the outside of the roast. You want a fairly uniform shape so that the meat will cook evenly. It may be necessary to tie the roast together with butcher's twine after trimming.

Season the pork with 1 tablespoon of chopped rosemary, ½ teaspoon of dried thyme, salt, and pepper.

How to cook pork roast in an Instant Pot

Note: this recipe was developed on a 6 quart Instant Pot Duo Evo Plus.

1. Set your Instant Pot to saute mode and allow it to preheat. Add 1 tablespoon of oil, then add the pork and sear for 2-3 minutes per side until browned. Remove the pork and set aside.
2. Add more oil to the pot if needed then add in the onions and celery. Cook for 3-4 minutes, stirring occasionally, until softened. Turn off the pot and add the garlic and cook for about 1 minute, stirring constantly to avoid burning.
3. Pour in the chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of your pot. Add the pork roast back to the Instant Pot along with the rosemary sprigs. Lock the lid and cook on high pressure for 40 minutes. Quick vent the pressure until the float valve drops before removing the lid.

4. Add the potatoes and carrots to the pot and cook on high pressure for 4 minutes then quick vent the pressure. Transfer the pork roast to a cutting board and tent loosely with foil.

5. Pour the vegetables and cooking liquids into a large bowl or container. Then strain the liquids back into the pot with a fine mesh strainer. Reserve the vegetables and cover to keep warm.

6. Set the Instant Pot to saute. Combine ¼ cup of water and 2 tablespoons of cornstarch to make a slurry, then stir in with the cooking liquids and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened, then turn off the pot. Season with additional salt and pepper to taste.
7. Roughly chop the roasted pork and spoon the sauce over top, then serve with the vegetables.

Storage and Reheating Instructions

Store leftovers in an airtight container and refrigerate for 3 to 4 days.

Reheat in the microwave until warmed through. For larger servings reheat the meat and veggies in a 325°F oven and the gravy in a small pot over medium heat.

Expert Tips and FAQs

More Instant Pot Recipes

• Instant Pot London Broil
• Instant Pot Pork Chops with Gravy
• Instant Pot Vegetable Beef Soup
• Instant Pot Southern Style Green Beans
• White Bean Soup with Kale and Chicken Sausage

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Instant Pot Pork Roast with Potatoes Recipe

This Instant Pot pork roast recipe features tender juicy pork shoulder topped with a flavorful gravy and served with potatoes and carrots.

Author: Scott

4.92 from 23 votes

Print Pin Rate

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Servings: 4

Calories: 493kcal

Ingredients

• ▢ 2 pound pork shoulder (also called pork butt or Boston Butt), trimmed
• ▢ 1-2 Tablespoons olive oil
• ▢ 1 teaspoon chopped fresh rosemary, plus 2 small sprigs
• ▢ ½ teaspoon dried thyme
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon fresh ground black pepper
• ▢ 1 medium onion, chopped
• ▢ 2 medium celery stalks, rough chopped
• ▢ 2 cloves garlic, minced
• ▢ 2 cups chicken stock
• ▢ 2 pounds baby potatoes
• ▢ 3 large carrots, peeled and chopped
• ▢ ¼ cup water
• ▢ 2 Tablespoons corn starch

Instructions

• Trim off any large pieces of fat or gristle then season the pork with 1 teaspoon of chopped rosemary, ½ teaspoon of dried thyme, salt, and pepper.
• Set your Instant Pot to saute mode and allow it to preheat. Add 1 tablespoon of oil, then add the pork and sear for 2-3 minutes per side until well browned. Remove the pork and set aside.
• Add more oil to the pot if needed, then add in the onions and celery. Cook for 3-4 minutes, stirring occasionally, until softened. Turn off the pot and add the garlic and cook for about 1 minute, stirring constantly to avoid burning.
• Pour in the chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of your pot. Add the pork roast back to the Instant Pot along with the rosemary sprigs. Lock the lid and cook on high pressure for 40 minutes. Quick vent the pressure until the float valve drops before removing the lid.
• Add in the potatoes and carrots alongside the pork and cook on high pressure for 4 minutes, then quick vent the pressure. Transfer the pork roast to a cutting board and tent loosely with foil.
• Pour the vegetables and cooking liquids into a large bowl or container. Then strain the liquid back into the pot with a fine mesh strainer. Reserve the vegetables in the bowl and cover with a lid or foil to keep warm while making the gravy.
• Set the Instant Pot to saute. Combine ¼ cup of water and 2 tablespoons of cornstarch to make a slurry, then stir the mixture into the cooking liquids and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the gravy thickens then turn off the pot. Season with additional salt and pepper to taste. Rough chop the roasted pork and spoon the sauce over top then serve with the vegetables.

Notes

Store leftovers in an airtight container and refrigerate for 3 to 4 days.

Reheat in the microwave until warmed through. For larger servings reheat the meat and veggies in a 325°F oven and the gravy in a small pot over medium heat.

Nutrition

Calories: 493kcalCarbohydrates: 6gProtein: 41gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 136mgSodium: 693mgPotassium: 1127mgSugar: 1g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course

Cuisine: American

Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

You may also like