Instant Pot Pork Roast is tender cooked pork shoulder (or pork butt) that is served with perfectly cooked vegetables and dressed with the most flavorful gravy- all made in your Instant Pot! The pork is so good it falls apart when you bite into it! This Instant Pot pork recipe makes an amazing family dinner.
If you love this Instant Pot Pork Roast, the next recipe you have to try is Instant Pot Beef Pot Roast, and then Instant Pot Boneless Pork Ribs! They are fall apart tender too and finger licking good!
What is Pork “Roast”
A pork roast is actually part of the whole bone-in pork butt or shoulder, also known as a Boston Butt. It is cut down and deboned into a roast. It comes from the upper part of the shoulder, from the front leg.
When you are looking for it in the grocery store it will be called a Pork Butt Roast or Boneless Shoulder Pork Butt Roast and it will generally be between 2-4 lbs. They usually come tied in a netting, as you can see in the photo above.
I like to remove the netting and tie it for cooking (see the video below for a tutorial on tying your pork roast).
For a great recipe using the entire Pork Butt you can check out this recipe for Instant Pot Pork Carnitas or Instant Pot Pulled Pork.
Pork Tenderloin or Loin
Pork Tenderloin or Pork Loin is not the same thing as Pork Butt or Pork Shoulder. Both the loin and tenderloin are more lean than the butt/shoulder.
That is why they have very different cooking methods and times!
If you have a pork loin check out this recipe for Roasted Rosemary Pork Loin.
If you have a pork tenderloin check out this recipe for Marinated Pork Tenderloin.
Trimming your Pork Roast
Your pork roast as mentioned above is actually part of the butt or shoulder, so it will come with a large fat cap on one side. In low and slow barbecue this fat cap will render and create delicious juicy pulled pork.
However, here we are NOT cooking low and slow. We are cooking fast and hot with the Instant Pot! Therefore you will want to trim some, BUT NOT ALL of that fat cap because it will not render down completely. And although fat adds amazing flavor to meat, you don’t want a mouth full of pork fat.
With a sharp knife carve off the fat cap until you have about ⅛ inch of fat remaining. It is ok if you cut through to the meat in some spots.
If there are other large pieces or areas of fat on the roast, trim those down too.
How to Tie a Roast
A pork roast comes as one piece of meat, but generally it has portions that are not as intact as the rest.
For this reason it is good to tie your roast into one nice tight piece of meat so you get an even cook.
NOTE: you will want to do the fat trimming before you move on to tying your roast.
Watch this video to see how to properly tie up a pork roast with kitchen twine.
How to Calculate Instant Pot Cooking Time
It is recommended that you cook your boneless pork roast for 15 minutes per pound. See the average cooking times for a roast from 2-4 pounds:
- 2 pound pork roast = 30 minute cook time
- 2.5 pound pork roast = 38 minute cook time
- 3 pound pork roast = 45 minute cook time
- 3.5 pound pork roast = 53 minute cook time
- 4 pound pork roast = 60 minute cook time
No matter what size roast you have, do a 15 minute natural release at the end of the cook time. This allows the meat to “rest” while the pressure is being release and will result in a more tender roast.
Frozen Pork Roast
If you have a frozen pork roast you will want to skip the saute portion of the cooking instructions (or you will have a splattered oil mess!!!). Go straight to the cook time and just add 5 minutes per pound to the cook time. So you will be calculating 20 minutes per pound.
Step by Step Pressure Cooking Instructions
After you have trimmed and tied your pork roast it is time to season and brown it!
Set your Instant Pot on sauté mode. Add 2 tablespoon of olive oil and let the pot heat up.
Instant Pot Tip: did you know there are three sauté functions- low, medium, and high. Simply press your sauté function button and you can see it click through the settings. Low is more of a warming setting, medium is for browning/sauteing, and high is more for searing and wok style cooking. I mostly sauté on medium.
Rub 1 tablespoon of Dijon mustard over the entire roast, then sprinkle all sides with the packet of Italian dressing mix.
Place the seasoned roast into the pot and brown each side for about 3 minutes per side.
Remove the pork from the pot and set aside. Pour the chicken broth into the hot pot and deglaze the pot, scraping up any browned bits on the bottom of the pot.
Pro Tip: DO NOT SKIP THIS STEP OR YOU WILL POSSIBLY GET A BURN WARNING WHEN COOKING YOUR ROAST. Pull the inner pot up with an oven mitt and lean it to the side to make sure you get all the browned bits up from the bottom.
Place 3 crushed garlic cloves, 1 tablespoon Worcestershire sauce, 1 bay leaf, and 1 rosemary sprig in the bottom of the pot. Put the metal trivet in the pot and place the pork roast on the trivet. (using the metal trivet is optional)
Close the lid and set the pot to cook for your calculated time (15 minutes per pound).
Do a 15 minute natural release and then quick release the remaining pressure.
Remove the pork roast from the Instant Pot and set aside to rest. BUT leave the liquid and seasonings in the pot for the veggies and gravy!
If you followed the weight/time cooking guide then the pork roast should be cooked perfectly tender and juicy!
However if you want to check you can use an Instant Read Thermometer. Your pork roast should be cooked to about 145-160 degrees internal temp.
The temperature will rise a few degrees while it rests. But if your roast is under 145 then you may want to pop it back in the Instant Pot with the veggies in the next step.
Or you can slide it in the oven at 300-350 degree oven while you cook the veggies and make the gravy.
Veggies cook very quickly in the Instant Pot, so you don’t want to add them at the beginning with the pork roast.
Also you will want to cut the veggies into larger sizes, around 1 inch pieces at least, see the photo below:
Place the cut veggies in the pot, on or off the trivet. Close the lid and set to cook for 5 minutes on high pressure mode.
Do a quick release and remove the veggies from the pot. Season with salt and pepper.
There will be some really delicious liquid left at the bottom of the pot, strain the solids out of that liquid.
Turn on the sauté function in the now empty pot. Add 3 tablespoon of butter and melt completely. Sprinkle in ¼ cup of flour and stir constantly for 1 minute until it creates a roux.
Slowly pour the strained liquid back into the pot and whisk it into the roux. Keep the sauté function on for about 4-5 minutes until the gravy is thickened.
Taste for additional seasoning – salt and pepper.
Don’t forget to remove the sting from the pork roast before serving.
Slice the cooled pork into ½ inch thick slices. Pork gravy over top and serve veggies on the side.
This is pretty much an all in one dinner since you have the veggies and potatoes to serve with the pork roast slices.
However if you want it to be a larger family style dinner you can absolutely add some of these dishes:
- Broccoli Bacon Salad
- Cranberry Salad or Raspberry Jello Salad
- Corn Casserole or Homemade Stuffing
- Rolls and Butter
You can also sub another veggie for the red potatoes and make these Mashed Potatoes to serve instead! (or these Instant Pot Mashed Potatoes)
More Amazing Pork Recipes to Check Out
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Instant Pot Pork Roast Recipe with Vegetables and Gravy
- Kitchen twine
- Instant Pot or Electric Pressure Cooker (tested in a 6 quart Instant Pot)
- Instant Read Thermometer optional
- 2-4 lb Boneless Pork Butt Roast (note your pork weight, this will determine your cooking time)
- 1 tablespoon Dijon mustard
- .7 oz packet Italian dressing seasoning and mix
- 2 tablespoon olive oil
- 2 cups chicken broth or stock
- 3 garlic cloves peeled and crushed
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1-2 small rosemary sprig – you can sub or add in 1-2 sprigs of thyme.
- 7 red potatoes quartered
- 1 yellow onion cut into ⅛ths
- 3-4 carrots cut into large chunks- about the size of the potato quarters
- 5 cremini mushrooms whole
- 3 celery ribs (individual stalks) cut into large chunks- about the size of the potato quarters
- 3 tablespoon butter
- ¼ cup all purpose flour
- reserved liquid from the bottom of the pot strained of solids
Prep the Pork Butt Roast
- Trim some of the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about ⅛th of an inch thick. It is ok if you trim through to the meat in some areas. Trim up any other large areas of fat.2-4 lb Boneless Pork Butt Roast
- Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
- Rub the roast completely with 1 tablespoon of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.1 tablespoon Dijon mustard, .7 oz packet Italian dressing seasoning and mix
Brown the Pork Roast
- Turn the Instant Pot onto sauté mode, medium, and add 2 tablespoon olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).NOTE: If you are using frozen pork roast, skip this step.2 tablespoon olive oil
- Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
- Remove the roast from the pot and set aside.
Deglaze the Pot
- YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
- Pour the 2 cups chicken broth into the hot pot, keeping the sauté function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.2 cups chicken broth or stock
- Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tablespoon worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!3 garlic cloves, 1 bay leaf, 1 tablespoon Worcestershire sauce, 1-2 small rosemary sprig
Cook the Pork Roast
- Add the trivet to the pot and place the pork on the trivet. Using the trivet is optional
- Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
- Do a 15 minute natural pressure release, then quick release any remaining pressure.
- Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
- You can check the pork roast temp with an Instant Read Thermometer. It should be between 145°-160°. The temperature will rise a few degrees while it rests. But if your roast is under 145° then you may want to pop it back in the Instant Pot with the veggies in the next step. Or you can slide it in the oven at 300-350 degree oven while you cook the veggies and make the gravy.
Cook the Vegetables
- Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
- Do a quick release of pressure.
- Remove the veggies, plate them with the roast for serving.
- Season the veggies with salt & pepper.
Make the Gravy
- Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
- Turn the now empty instant pot on to sauté mode. Melt the 3 tablespoon butter in the pot. Sprinkle ¼ cup all purpose flour into the melted butter and whisk together to make a roux.
- Slowly pour 2 ½ cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking. Taste for seasonings.
- Remove the string binding from the roast. Serve the roast cut into ½ inch thick slices with the veggies and the gravy on the side.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Literally made this today because it’s been very hot outside. I followed the recipe exactly, and it turned out amazing. Thank you for sharing 🙂
***I didn’t have Dijon mustard, so I mixed a rib sauce with hot and spicy mustard and regular mustard. It was delicious***
I wish I could post pictures my roast came out looking so good. This was the very first anything I’ve cooked with a IP and the first thing cooked in this 6 qt IP. It came out smelling so good and it tastes just as good. I use fresh thyme sprig instead of rosemary sprig and my roast was a 3 lb bone-in pork shoulder, I put the bone side down since it favored one side. I also put 2 more celery ribs and changed from 5 whole baby bellas to 8 thick sliced caps about 3 or 4 slices per cap. When I removed the pork from the IP I put it on a plate and tented it with tin foil, to keep it warm for my house is on the colder side, while I coutenued with your recipe. I will deffintly be using this recipe again!
Also thank you for making the instructions easy to read and understand. Just one thing is my IP for the sauté mode I have to press the button to change the heat setting and the settings are; less, normal and more. I used the normal heat setting as the medium setting you refer to in the Brown the Pork Roast section. I was a bit confused at first because the manual doesn’t give much info on what each setting does.
What can be used in place of mustard. Not a fan of anything mustard.
Once it cooks you can’t taste the mustard… but I think you could use mayonnaise or a little olive oil.
How long would you cook pork shoulder road with a bone in it. We bought 1/2 a pig and that’s the way all my pork shoulders came. Huge and sliced in half with bone in (the size of two 1 1/2 inch ribeyes) This pig was almost 800 pounds before we could find a processor to butcher it. Yikes!
Frist make sure that it will fit in your Instant Pot. I would plan 20 minutes per pound.
Everyone loved this roast! Easy prep, great outcome
Not sure why, but i used a 5.5 pound Boston butt and put it on for about 80 minutes and it looked great until I cut into it and blood ran out. Just 2 minutes shy and I didn’t really worry about that because I had trimmed off quite a big fat pad which should have reduced the cooking weight. The veggies came out fine. I didn’t even cut into the meat until the veggies were done because it looked so nicely done on the outside. I’m putting it in for an additional 30 min. Hopefully, it gets done this time. 🙂
This roast recipe will knock your socks off!! I’ve never left a recipe review, but I had to with this one! SO easy, so flavorful and a delicious gravy to top things off! Best roast I’ve ever had. You NEED this recipe!! I used a 3.5lb pork shoulder and it was perfectly tender and cooked with 45minutes. Also, don’t forget to turn your pressure valve back when cooking the veggies, or you’ll be wondering why they’re taking so long! Ha! Thanks for the awesome recipe!
Thank you so much for taking the time to leave such an awesome review, Taylor!!! You made my day.
This used all the extra veggies and pork I had on hand. Perfect for working with a stock pile because they are items usually on hand. And it was delicious!!
Thank you It was delicious
I am making this right now. Did the meat come out tender on the trivet? And do u think it would dry out if I tried to roast the meat in oven to get crispy afterwards?
I think you will be happy with it right out of the Instant Pot without crisping in the oven. It is so tender!
I forgot the rosemary, but put it in with the veges. Great recipe. Thank you
I’m not a pork fan, but I must give it 5 stars! I made this for my husband, but upon sampling it, I realized it was delicious. It’s easy and flavorful.