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With meat, potatoes and veggies all in one, this Instant Pot Pork Roast is an easy dinner with amazing flavor! It’s ready in just an hour and a half, with most of that hands-off cooking time!
An Easy Instant Pot Dinner
When it comes to making dinner, easy and flavorful are two of the most important things. Not only does this Instant Pot Pork Roast have amazing flavor, it’s also an easy dinner to pull together with meat, potatoes and veggies all in one. I truly love this dish!
The seasonings added to simple dishes like this one are so important, as they turn potentially bland ingredients into a stand-out dinner. The flavors in the pork roast spice rub are fantastic, with just enough spice and sweetness. Then you have the balsamic sauce, which is so good you could drink it and is an absolute must, as it pulls all the flavors together and truly tops off the dish.
With everything cooked together, this is essentially the instant pot version of a one-pot meal. It does have the extra step of searing the roast prior to cooking and while it takes a little extra time, it’s absolutely worth it. It adds extra flavor that really elevates this pot roast. You could skip it if you’re really tight on time, but you’ll need to add more cooking time.
When the roast is done, just transfer to a serving platter and dinner is ready! Perfect for busy weeknights or even Sunday dinner!
What You’ll Need
This easy pork roast is made with a handful of seasonings and vegetables cooked with the roast for a complete dinner!
- Seasonings – The pork seasoning rub is made with a combination of brown sugar, garlic powder, onion powder, dried thyme, sea salt, ground cinnamon and pepper.
- Pork shoulder roast – Pork shoulder is the fatty pork butt meat, that makes for a juicy, tender cut!
- Olive oil – Divided for searing the pork.
- Red wine – You can replace the red wine with additional broth.
- Yellow onion – Chopped and added under the trivet to add flavor to the dish.
- Garlic – For flavor.
- Broth – Chicken or beef broth both work.
- Fresh rosemary – Infuses flavor into the pork roast.
- Carrots – You can chop large carrots or use baby carrots.
- Potatoes – Russet potatoes work great here.
- Balsamic vinegar – Adds so much flavor at the end, you don’t want to skip this!
- Cornstarch – Helps to thicken the balsamic sauce at the end.
How to Make Instant Pot Pork Roast
Making pork roast in the instant pot is so easy! It takes just 20 minutes or so of hands-on time and cooks so much faster than the oven or slow cooker!
- Prepare the rub. Mix together the brown sugar and seasonings. Rub all over the pork roast and set aside.
- Saute the roast. Use the saute setting to sear the roast for 2 minutes on each side.
- Cook the roast. Deglaze the instant pot with red wine and add the onion, garlic, broth and rosemary. Place the roast on the metal trivet in the instant pot. Seal and cook on high for 65 minutes.
- Add the vegetables. Do a quick release and add the potatoes and carrots around the roast. Cook for another 5 minutes.
- Make the balsamic sauce. Arrange the roast and vegetables on a serving platter. Remove the trivet and the rosemary sprigs and add the balsamic vinegar and cornstarch. Saute and stir until the sauce thickens.
- Serve. Drizzle the balsamic sauce over the shredded pork and serve with the carrots and potatoes.
Tips for Success
If this is your first time making pork roast in the instant pot, here are a few things to consider.
- Don’t be afraid of salt in the rub. Salt helps to tenderize the pork, so be sure to massage it into the meat and even if it feels like you’re using too much, you’re probably not!
- Chop the vegetables while the roast is cooking. To save a bit of time, I chop the vegetables during the last 5 to 10 minutes of cooking the roast, so they’re ready to dump in when it’s done.
- Can I use a pork loin instead of pork shoulder? Pork loin is much leaner than pork butt so you have to be more cautious about slow roasting it, even if just for an hour. While you can use it in this recipe, you’ll end up wit more of a pork chop texture.
- Don’t skip the searing. While it adds a few minutes of hands-on time, I definitely don’t recommend skipping the searing step for this pork shoulder roast. It adds SO much flavor and decreases the cooking time too.
Serving Suggestions
The thing I love about this instant pot pork roast is that it’s a complete meal in one! There’s no need for any extra side dishes because the meat, potatoes and vegetables all cook together.
I shred the pork roast with a fork when I pull it from the pressure cooker and arrange it on a platter with the potatoes and carrots. Then I drizzle the balsamic sauce all over the pork and serve!
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave and enjoy! Leftover pork roast makes great sandwiches too.
Can I Freeze This?
Yes, you can freeze any leftover pork roast. You can store this in freezer bags or containers, then thaw in the fridge. Reheat in the microwave and you’ll have another easy dinner! You may need to add a splash of water to prevent the meat from drying out when reheating.
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Instant Pot Pork Roast
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 to 6 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Description
With meat, potatoes and veggies all in one, this Instant Pot Pork Roast is an easy dinner with amazing flavor! It’s ready in just an hour and a half, with most of that hands-off cooking time!
Ingredients
- 1 tbsp brown sugar
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground pepper
- 2 lbs pork shoulder roast
- 2 tbsp olive oil
- 1/4 cup red wine (or additional broth)
- 1/2 yellow onion, chopped
- 2 cloves garlic
- 1/2 cup chicken or beef broth
- 2 sprigs fresh rosemary
- 2–3 large carrots (or use baby carrots)
- 2–3 medium potatoes
- 1/4 cup balsamic vinegar
- 1/2 tbsp cornstarch
Instructions
- In a small bowl, mix together the brown sugar, garlic powder, onion powder, salt,
cinnamon, thyme and pepper. Gently rub the spice mixture all over the pork roast. Set aside. - In the bottom of the instant pot, drizzle 2 Tbsp of olive oil. Press the saute button to heat the oil. Add the roast to sear for 2 minutes on each side until browned. Remove the pork and set aside. Turn saute feature off.
- Add the red wine to deglaze the bottom of the pot and release flavors. Next, add the onion, garlic, broth and sprigs of rosemary on the bottom of the pot. Place the metal trivet over. Place the roast in the center of the metal trivet. Seal the cover and set the instant pot to high on manual mode for 65 minutes.
- While the roast is cooking, peel and chop potatoes and set aside.
- Once the cook time is up, do a quick release and open the cover. Carefully set in the chopped potatoes and carrots and arrange around the outside of the roast. Seal and cook for an additional 5 minutes on high pressure. Once the timer goes off, do another quick release.
- Remove the roast and cooked vegetables and arrange on a serving platter (shredding the roast with a fork if you would like). Remove the metal trivet from the instant pot and discard the rosemary sprigs. Add the balsamic vinegar and cornstarch to the wine sauce and mix until dissolved. Turn on the saute setting and continue to stir until the sauce thickens, about 2-3 minutes.
- Drizzle the warm balsamic sauce over the shredded pork roast and serve warm.
Nutrition
- Serving Size:
- Calories: 498
- Sugar: 5.7 g
- Sodium: 558 mg
- Fat: 23.8 g
- Carbohydrates: 20.6 g
- Protein: 46.6 g
- Cholesterol: 142.1 mg
The absolute best…Amazing flavor!
So glad you enjoyed it!
My roast is bigger should I cook it longer, its 5lbs
Yes, you’d want to cook it longer.
I have a knock off Instant Pot (Power Quick Pot). I’m assuming that manual on high means “pressure” cook.
as It’s cooking now.
I also thought pork loin and pork roast were the same, so mine is a pork loin. I will add the potatoes and carrots for a longer time, based on a previous comment. Can’t wait!
Yes, you’re correct.
I’m going to try this recipe tonight. The ingredients sound wonderful. Just curious though, other than the 2tbls of olive oil for browning what is the remainder of olive oil for? Thanks
It looks like that may have been an oversight. I have reduced the amount of olive oil listed. I hope you enjoyed it!
The sauce and meat were great. The directions didn’t say when to put the carrots in (or it did and I just can’t read well). The potatoes and carrots didn’t get done enough. Probably leaving the meat, potatoes and carrots for another 10-15 minutes would have been better. All in all though, will make again. Can’t say enough good things about the sauce!
I only added 2TBS of the vinegar and that was perfect for us. The recipe was great we loved it!!!
So glad to hear that!
👋 I’m a newbie with an instant pot..for 50 years my go-to piece of kitchen cookware has been a 6qt mirror pressure cooker..ok now I’m ready for a new method!! Thanks for all the info😁
I have a nine pound bone in shoulder roast. Any idea how much time it would take?
I’m not sure. I think the instant pot instructions includes a time guide.
The recipe is truly great. Using an InstantPot serves no purpose. I sauted on the stovetop and transitioned to the oven; the roast was a succulent mix of of all the wonderful spices in the rub. Thinking you save time with an instantPot is, pun intended, a crock
I’m really glad you enjoyed the recipe but I’m not sure why you felt the need to insult the method I used. You can certainly feel free to use whatever method you like.
Im excited to try this! Can I use dried rosemary instead of the fresh sprigs? If so, how much dried Rosemary? Also, if I don’t have red wine, could I use ref wine vinegar? Thanks!
You could use 1/2 tsp to 1 tsp of dried rosemary. As for the red wine, the vinegar isn’t going to be a great substitute. I might try beef broth or stock.
This was a 9/10 for me! We loved it. We did the balsamic sauce a little differently. We used the same ingredients minus the cornstarch and did a reduction on the stove instead. So good! Thanks for the recipe!
I have a 2.7 lb roast how much longer should I cook it in an instant pot?
I’m not sure of the exact time, but it might be more like 75-85 minutes
I have a 4lb butt roast. How long would I cook that in the slow cooker?
I haven’t made it in a slow cooker, so I’m not sure.
Hi! How do I cook a pot roast in a slow cooker? This is my first time cooking a roast , please help!
I haven’t tested it, but here’s my suggestion. Saute the roast in a pan on the stove rather than in the instant pot, per the directions (Or if you have a slow cooker that can sear, you can do it that way). In step 3, do the red wine deglazing in the pan you used to sear the roast. Add everything to the slow cooker as described, minus the metal trivet. Also go ahead and add the potatoes and carrots. You could cook it on low for about 8 hours or possibly on high for about 4. Remove everything from the cooker when it’s done. If you want to make the sauce, add the remaining liquids to a pan and add the vinegar and cornstarch and cook until it thickens. I hope that helps!
Oh my gosh this looks amazing! I love using balsamic with pork recipes! I’m just wondering, I have a Boston butt, would that work? Thanks!
Yes, that would work.
Close! The day before you sent this out, I did a Pork Roast in the crockpot. Pretty similar ingredients, minus the sugar, cornstarch & broth, plus fresh tomatoes, more onions, and a splash of applesauce. Turned out great! Even my wife liked it.
I don’t have an instant pot. How can I make this delicious looking recipe in the oven or slow cooker?
I haven’t tested it in a slow cooker, but here’s my suggestion. Saute the roast in a pan on the stove rather than in the instant pot, per the directions (Or if you have a slow cooker that can sear, you can do it that way). In step 3, do the red wine deglazing in the pan you used to sear the roast. Add everything to the slow cooker as described, minus the metal trivet. Also go ahead and add the potatoes and carrots. You could cook it on low for about 8 hours or possibly on high for about 4. Remove everything from the cooker when it’s done. If you want to make the sauce, add the remaining liquids to a pan and add the vinegar and cornstarch and cook until it thickens. I hope that helps!