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Home » Recipes » Weeknight Meals

Instant Pot Pork Roast and Potatoes

Published: Mar 15, 2021 · Modified: Oct 17, 2022 by Scott · This post may contain affiliate links.

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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.

A serving of Instant Pot pork roast served on a dish with potatoes and carrots.
Jump to:
  • Why this recipe works
  • What cut of pork to use
  • How to prepare the pork
  • How to cook pork roast in an Instant Pot
  • Storage and Reheating Instructions
  • Expert Tips and FAQs
  • More Instant Pot Recipes
  • 📖 Recipe
  • You may also like

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!

The ingredients for the pork roast are shown set on a counter.

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.
Pork roast shown in an Instant Pot before being pressure cooked.
  1. 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.
The potatoes and carrots are shown being added into the Instant Pot to cook.
  1. 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.
  1. 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.
  2. Roughly chop the roasted pork and spoon the sauce over top, then serve with the vegetables.
Instant pot pork roast served on a dish with potatoes and carrots.

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

Can I add wine to the sauce?

You can replace a ¼ to ½ cup of the stock with a dry white wine to give the sauce a brighter, more complex flavor. For this, I reccomend adding just the wine to the pot after cooking the celery, onion, and garlic in step 3. Scrape up any brown bits from the bottom of the pot and allow the wine to simmer for 1-2 minutes before adding in the stock and continuing the recipe. This will reduce the wine a bit and cook off the alcohol.

Can I use other vegetables?

I love to serve this dish with potatoes to soak up the delicious gravy, but you can definitely swap out these vegetables for others. Green beans are a great option for a green vegetable. Depending on the vegetables you use, you may need to alter the cook time and they may alter the taste of the finished gravy.

Can I use pork loin?

Pork loin will work for this recipe, but you will need to reduce the cooking time to around 20 minutes to avoid overcooking the leaner meat. Carve the finished pork loin into 1 inch thick slices to serve.

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 served on a dish with potatoes and carrots.

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!

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Reader Interactions

Comments

  1. Amy

    January 11, 2023 at 8:24 pm

    5 stars
    I tried this tonight and all 4 of my kids liked it and asked for seconds! And my husband said it should go in our regular rotation, he really enjoyed it. I thought it was super easy to put together and so much flavor for minimal effort. Thanks for the great recipe!!

    Reply
    • Scott

      January 11, 2023 at 9:25 pm

      Thanks so much Amy!

      Reply
  2. Jo

    December 18, 2022 at 9:04 pm

    5 stars
    Delicious! We like our carrots and potatoes to be a little bit softer than what 4 minutes in the instant pot would allow. I took the pork out after 40 minutes then added the potatoes and veggies and pressure cooked for 15 minutes. Perfection.

    Reply
  3. JimmyB

    November 22, 2022 at 4:18 am

    5 stars
    I cooked a pork roast in the Instant Pot last night and it was delicious! I did not follow this recipe exactly but used it as a framework for my needs. I had a 3.5lb pork butt roast. Instead of doing the saute in the Instant Pot I browned it in an air fryer. I seasoned it similarly to the recipe and used 1 can of chicken broth. Because it was a larger roast I cooked it for 70 minutes. There was a good amount of broth so I was able to add some flour and have a generous serving of gravy. Thank you for posting this guide to cooking a wonderful pork roast dinner.

    Reply
    • Scott

      November 22, 2022 at 1:47 pm

      Thanks JimmyB!

      Reply
  4. Tina

    October 02, 2022 at 9:16 pm

    5 stars
    Extremely easy and delicious, I will definitely be making this again.

    Reply
    • Scott

      October 03, 2022 at 2:57 pm

      Thanks so much Tina!!!

      Reply
  5. Ssf

    October 21, 2021 at 8:47 pm

    Makes a nice soup if not going for thickening

    Reply
  6. Nancy Olpin

    June 23, 2021 at 12:17 am

    Five star.

    Reply

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