Instant Pot Pork Roast Recipe with Vegetables and 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!
reserved liquid from the bottom of the potstrained of solids
Instructions
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.
Pork Temperature
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.
Serve!
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.
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. Oven Method: Make this Boneless Pork Shoulder Roast in the oven too!