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A slice of pork on a plate with vegetables and gravy being poured over top
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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!
Course Dinner
Cuisine American, Instant Pot
Keyword easy pork roast, instant pot roast, pork roast, pork roast with vegetables, pressure cooker roast
Prep Time 15 minutes
Cook Time 45 minutes
natural pressure release 15 minutes
Total Time 1 hour 15 minutes
Servings 5 people

Equipment

  • Kitchen twine

Ingredients

  • 2-4 lb Boneless Pork Butt Roast
  • 1 tbsp dijon mustard
  • .7 oz packet Italian dressing seasoning and mix
  • 2 tbsp olive oil
  • 2 cups chicken broth
  • 3 garlic cloves peeled and crushed
  • 1 bay leaf
  • 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 1/8ths
  • 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 tbsp butter
  • 1/4 cup all purpose flour
  • reserved liquid from the bottom of the pot strained of solids

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 1/8th 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 tbsp 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 tbsp 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 tbsp 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 tbsp butter in the pot. Sprinkle 1/4 cup all purpose flour into the melted butter and whisk together to make a roux.
  • Pour 2 1/2 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.

Video

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. 

Nutrition

Serving: 2slices of pork