This Instant Pot pork roast recipe features tender juicy pork shoulder topped with a flavorful gravy and served with potatoes and carrots.
Prep Time 15mins
Cook Time 1hr
Total Time 1hr15mins
Course Main Course
2poundpork shoulder (also called pork butt or Boston Butt)trimmed
1-2 Tablespoonsolive oil
1teaspoon, plus 2 small sprigschopped fresh rosemary
½teaspoonfresh ground black pepper
1-2mediumcelery stalksrough chopped
2cups chicken stock
Trim off any large pieces of fat or gristle then season the pork with 1 tablespoon 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 browned. Then 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 45 minutes. Quick vent the pressure until th float valve drops before removing the lid.
Add in the potatoes and carrots alongside the pork and cook on high pressure for 3 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 pour the liquids back into the pot and strain wit a fine mesh strainer.
Set the Instant Pot to saute. Combine ¼ cup of water and 2 tablespoons of cornstarch, then stir the mixture into the cooking liquids and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens then turn off the pot. Season with additional salt and pepper to taste.Serve the vegetables and roast pork and spoon the sauce over top.
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 250°F oven and the gravy in a small pot over medium heat.