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    You are here: Home / Recipes / Instant Pot

    Instant Pot Pork Roast with Vegetables & Gravy

    Published: Jan 27, 2020 · Modified: Oct 6, 2020 by Susie Weinrich · This post may contain affiliate links.

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    Instant Pot Pork Roast sliced on a plate with veggies and gravy being poured over top - pinterest text overlay
    Electric Pressure Cooker Pork Roast on a platter with veggies and pinterest text overlay

    Instant Pot Pork Roast is tender cooked pork shoulder that is served with perfectly cooked vegetables and dressed with 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.

    Instant Pot Pork roast surrounded by veggies on a platter

    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!

    A slice of pork on a plate with vegetables and gravy being poured over top

    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.

    Boneless pork butt roast in packaging

    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).

    Boneless Pork Butt Roast out of the packaging and the netting removed

    For a great recipe using the entire Pork Butt you can check out this recipe for Instant Pot Pork Carnitas.

    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! Therefore you will want to trim some, but not all, of that fat cap. It will not render down completely. And although fat adds amazing flavor to meat, you don’t want a mouth full of pork fat.

    • trimming the fat cap from the pork roast
    • Cutting the fat cap from the pork roast with a knife

    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.

    fat cap trimmed and placed to the side of the pork roast

    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.

    • a whole pork roast tied with kitchen twine
    • a close look at how to tie a roast with twine

    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 for a Pork Roast

    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
    Instant Pot Pork Roast with Vegetables and Gravy on a white platter

    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.

    How to Make Instant Pot Pork Roast

    After you have trimmed and tied your pork roast it is time to season and brown it!

    sliced pork roast surrounded by vegetables

    Set your Instant Pot on saute mode. Add 2 tablespoon of olive oil and let the pot heat up.

    NOTE: did you know there are three saute functions- low, medium, and high. Simply press your saute 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 saute on medium.

    spreading dijon mustard on a tied pork roast

    Rub 1 tablespoon of dijon mustard over the entire roast, then sprinkle all sides with the packet of Italian dressing mix.

    sprinkling the seasonings on the pork

    Place the seasoned roast into the pot and brown each side for about 3 minutes per side.

    pork roast that has been browned in the instant pot

    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. YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING WHEN COOKING YOUR ROAST.

    TIP: 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.

    Close the lid and set the pot to cook for your calculated time (15 minutes per pound).

    pork roast that has been cooked in the Instant Pot with liquid underneath

    Do a 15 minute natural release and then quick release the remaining pressure.

    Remove the pork roast and set aside to rest.

    Vegetables

    Place the cut veggies in the pot, on the trivet. Close the lid and set to cook for 5 minutes on high pressure mode.

    platter of vegetables that have been cut and ready for cooking

    Do a quick release and remove the veggies from the pot. Season with salt and pepper.

    Gravy

    Strain the solids out of the liquid in the bottom of the pot.

    Turn on the saute function in the now empty pot. Add 2 tablespoon of butter and melt completely. Sprinkle in ¼ cup of flour and stir constantly for 1 minute until it creates a roux.

    a mesh collander with solids from the instant pot pork roast stained into a glass bowl

    Slowly pour the strained liquid back into the pot and whisk it into the roux. Keep the saute function on for about 4-5 minutes until the gravy is thickened.

    Taste for additional seasoning – salt and pepper.

    Tender Instant Pot Pork Roast on a fork with gravy

    Don’t forget to remove the sting from the pork roast before serving.

    Instant Pot Pork Roast Recipe with Vegetables & Gravy

    A slice of pork on a plate with vegetables and gravy being poured over top

    Instant Pot Pork Roast with Vegetables & Gravy

    A delicious and tender pork roast cooked to perfection in your Instant Pot (electric pressure cooker). This is a one pot dinner with the addition of potatoes, carrots, mushrooms, and onions. Dress the tender pork and perfectly cooked veggies with a flavorful gravy – all made in the Instant Pot!
    4.82 from 33 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    natural pressure release: 15 minutes
    Total Time: 1 hour 15 minutes
    Servings: 5 people
    Author: Susie Weinrich

    Equipment

    • Kitchen twine
    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 2-4 lb Boneless Pork Butt Roast
    • 1 tablespoon dijon mustard
    • .7 oz packet Italian dressing seasoning and mix
    • 2 tablespoon olive oil
    • 2 cups chicken broth
    • 3 garlic cloves peeled and crushed
    • 1 bay leaf
    • 1 tablespoon Worcestershire sauce
    • 1 small rosemary sprig ** OPTIONAL you can leave it out completely or sub in 1 sprig of thyme.

    Vegetables

    • 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

    Gravy

    • 2 tablespoon butter
    • ¼ cup all purpose flour
    • reserved liquid from the bottom of the pot strained of solids
    Prevent your screen from going dark while you are cooking!

    Instructions

    Prep the Pork Butt Roast

    • Trim 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.
    • 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.

    Brown the Pork Roast

    • Turn the Instant Pot onto saute 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.
    • 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 pot, keeping the saute 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.
    • 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!

    Cook the Pork Roast

    • Add the trivet to the pot and place the pork on the trivet.
    • 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.

    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 pot on to saute mode. Melt the 2 tablespoon butter in the pot. Sprinkle ¼ cup all purpose flour into the melted butter and whisk together to make a roux.
    • 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.

    Serve!

    • Remove the string binding from the roast. Serve the roast cut into slices with the veggies and the gravy on the side.

    Notes:

    PORK ROAST COOK TIME: The listed timing is for a 3lb. pork roast. If your size differs, calculate the time using 15 mins per pound, and a 15 minute natural pressure release.
    Don’t forget to take into account the fat cap that you remove before cooking. For example my pork roast was about 3.5 pounds, but I removed quite a bit of fat before cooking so I calculated my cook time on 3 pounds.
     
    Storing & Reheating: Store any leftover pork roast and veggies together in the refrigerator, in an airtight container for up to 4 days. Store the gravy in a separate container. 
    Reheat leftovers by the portion in the microwave. Heat the pork and veggies together for 1 minute. Add the gravy and heat for an additional 30 secs to 1 min. 
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 2slices of pork

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. Julie

      August 18, 2021 at 6:20 pm

      3 stars
      My veggies weren’t even close to done after cooking them for 5 minutes. No one else seemed to have that issue, so it might be my mistake?

      Reply
      • Susie Weinrich

        August 19, 2021 at 10:39 am

        I am so sorry that happened. Your IP should definitely soften the veggies after 5 minutes. I wonder if the pot didn’t fully re-pressurize?

        Reply
    2. Kris

      August 17, 2021 at 6:47 pm

      I can’t find my trivet what do I do? And my roast is not strung…does it matter?

      Reply
      • Susie Weinrich

        August 18, 2021 at 9:37 am

        You can still cook without your trivet! Also, the string just holds it together in a nice shape and helps it cook evenly, but it is not totally necessary.

        Reply
    3. Tanya

      July 05, 2021 at 8:11 pm

      What if I don’t have kitchen twine? Can I cook this without tying the roast? Thanks!

      Reply
      • Susie Weinrich

        July 06, 2021 at 8:50 am

        Definitely! The twine helps keep it “together” in more of a round shape.

        Reply
    4. Jessica McMahill

      June 14, 2021 at 3:05 pm

      5 stars
      Awesome pork, best gravy ever!

      Reply
    5. Debbie

      June 10, 2021 at 4:47 pm

      4 stars
      To be fair, I gave this recipe 5* with my riffs!

      Substitutions:
      Beef stock for chicken
      Rubbed mustard, bbq sauce, Lipton onion soup mix, maple syrup, salt and pepper on the roast before cooking.

      Delicious

      Reply
    6. Kate

      May 23, 2021 at 2:20 pm

      4 stars
      It was delicious but dropped a star because Worcestershire sauce was not listed in the ingredients and I had to stop and scramble to find some. Doesn’t any one proof read anymore? I didn’t add vegetables but served it over cauliflower rice/chives/roast artichoke hearts with a traditional chimichurri sauce. It’s the family’s new favorite pork recipe.

      Reply
      • Debbie

        June 10, 2021 at 4:43 pm

        Worcester sauce is definitely listed as an ingredient.

        Reply
      • Rob

        August 15, 2021 at 6:41 am

        It seems you’re the one that needs to proofread, Kate. Worcestershire sauce is in the ingredients list. Not sure “scrambling” to grab an ingredient is enough reason to knock an entire star off of someone’s recipe but okay.

        Reply
    7. Teresa

      March 24, 2021 at 2:12 pm

      5 stars
      Very easy and scrumptious

      Reply
    8. ted

      January 31, 2021 at 7:41 pm

      made this for dinner – it turned out perfect. the flavors were out of this world. will make it again

      Reply
    9. Amanda

      January 16, 2021 at 8:17 pm

      5 stars
      Easy to follow instructions, simple ingredients, and delicious outcome. Loved it.

      Reply
    10. CAS

      January 10, 2021 at 2:13 pm

      My Int.Pot does not have a saute setting, what can I use instead?

      Reply
      • Susie Weinrich

        January 13, 2021 at 8:08 am

        I believe if you use the “manual” button without the lid on it will just heat up the pot and you can use it like a saute butto n. Hope this works!

        Reply
        • Merrybeth

          October 14, 2021 at 2:41 pm

          Will this work the same in the ninja foodie pressure cooker??

        • Susie Weinrich

          October 14, 2021 at 7:25 pm

          It should work just the same as the Instant Pot. Same concept, different brand.

    11. Amy

      January 04, 2021 at 6:03 pm

      My first time using my new instapot and this is the recipe I used! Delicious and the gravy turned out wonderful!! Thanks for the straightforward instructions made it easy!!

      Reply
      • Susie Weinrich

        January 05, 2021 at 7:41 am

        Wow! I’m impressed you made a pork roast for your FIRST Instant Pot recipe! Way to go!

        Reply
    12. Mrs.Jensen

      December 25, 2020 at 4:35 pm

      Very good instructions but better eating!

      Reply
    13. Darla J Worden

      December 20, 2020 at 7:56 pm

      Just finished our first insta pot pork pot roast and it was wonderful!!! Easy, tasty and fork tender. Paired it with gluten free cornbread for the best meal in ages. Gravy came out perfect even with gluten free four. Thanks so much!

      Reply
    14. Betty

      December 13, 2020 at 7:27 pm

      5 stars
      Excellent. Instructions were so helpful.

      Reply
    15. T1mom

      November 07, 2020 at 2:09 pm

      5 stars
      Family LOVED it.

      Reply
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