Mouthwateringly delicious and super easy to make, this easy Instant Pot Pork Roast recipe is perfect for any occasion from busy weeknights to Sunday dinners! It makes fall-apart tender meat that is bursting with sweet, savory, and umami flavors with very little hands-on work. You’ll never look at pork the same way again!
Table of Contents
- What You’ll Need
- How to Make a Pork Roast in the Instant Pot
- How To Cook A Pork Roast in the Slow Cooker
- Recipe FAQ’s
- How do I Serve Instant Pot Pork Roast?
- Tips for Success
- Cooking Times for Different Cuts of Pork in the Instant Pot
- Substitutions and Variations
- More Easy Pork Recipes
- Instant Pot Pork Roast Recipe Recipe
This Instant Pot Pork Roast is so delicious and easy to make. If you’ve never made pork in the Instant Pot before, you will now! Seasoning and browning the meat takes just a couple of minutes, then the Instant Pot magic happens, and you thicken the sauce afterward and serve.
It really is that simple – and it’s ready in just 90 minutes! And the balsamic vinegar pork roast is divine with a savory sauce that is perfect for spooning over mashed potatoes in place of gravy.
Cooking pork in the instant pot is a great way to ensure it’s well-moist, perfectly juicy, and cooked thoroughly, too. After dinner Paul told me I need to make roasts like this more often because he loves them. And everybody called dibs on leftovers the next day.
If you prefer slow cooking your pork roast, I’ve included instructions for that as well, because sometimes that’s more convenient, and you still end up with a great flavor!
Some of my other favorite Instant Pot pork recipes are Instant Pot Pork Carnitas with Escabeche, Instant Pot Kalua Pork, and my Instant Pot Pork and Beans.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pork – A boneless pork shoulder or pork butt roast will cook well in the Instant Pot but you can also use bone-in if that’s what you have.
- Salt & pepper – I usually use kosher salt and freshly ground black pepper to enhance the flavors of my dinner recipes.
- Oil – Olive oil works well here, but you can use another neutral-flavored cooking oil like canola oil or vegetable oil.
- Balsamic vinegar – Adds to the sweetness of the dish, while helping to tenderize the meat.
- Broth – Use chicken broth or beef broth to add depth of flavor to your pork roast.
- Brown sugar – This will caramelize the meat a bit, giving you rich, savory, and sweet flavors.
- Honey – Adds to the sweetness of the dish but also gives it a slight honey flavor.
- Soy sauce – Adds an unbeatable umami flavor to the dish!
- Seasoning – Freshly minced garlic, onion powder, and red pepper flakes will add a deep, savory flavor with a bit of a spice kick!
- Cornstarch – Use water to make a cornstarch slurry to thicken the sauce.
How to Make a Pork Roast in the Instant Pot
- Season and sauté the pork. Heat oil in the Instant Pot on the saute setting. Season the meat with salt and pepper and put it in the instant pot.
- Sauté on all sides. Saute the pork on all sides for 2-3 minutes each until browned.
- Make broth mix. Whisk the remaining ingredients together in a separate small mixing bowl.
- Cook. Pour the mix over the roast. Set the instant pot to cook on HIGH pressure for 70 minutes, followed by a quick release. Transfer the pork to a plate to slice or shred.
- Strain and thicken the juices. Pour the liquid from the Instant Pot into a fat strainer to remove the top layer of fat that is cooked off the pork roast. Return the juices to the Instant Pot. Switch back to the SAUTE setting. Whisk cornstarch and water together in a small bowl. Whisk the cornstarch slurry into the liquid and cook for 3 to 4 minutes until slightly thickened. Pour as much of the sauce over the meat as you would like. Serve over mashed potatoes or as desired.
How To Cook A Pork Roast in the Slow Cooker
If you prefer to make this in the slow cooker, you can skip searing the roast and do as follows:
- Put (almost) everything in Crock Pot. Place the pork roast in the crock pot along with all of the remaining ingredients except for the cornstarch slurry.
- Cook. Cook on HIGH for 4-6 hours or on LOW for 8-10 hours.
- Make the sauce. Transfer the juices from the slow cooker to a saucepan over medium heat on the stovetop. Make the cornstarch slurry and whisk it in until the liquid comes to a boil. Cook for 3-4 minutes until slightly thickened.
Recipe FAQ’s
Store this pork as you would any other kind of pork – in an airtight container in the refrigerator for up to 5 days. This easy recipe is great for making ahead to use for dinner and lunch (or breakfast!) throughout the week.
Yes! If you have leftover pork, put it in a freezer-safe container or a freezer bag, and it will keep for 2-3 months in the freezer. Let your frozen pork roast thaw in the fridge overnight and reheat in the microwave the next day to enjoy it again.
We prefer shredding this pork roast as opposed to cutting it into thick slices. Usually it’s so tender that it wants to fall apart anyway. If you really wanted to slice it, you might need to decrease the cooking time a bit, but it is not something I have tested.
How do I Serve Instant Pot Pork Roast?
I’ve shredded the pork in these pictures, as this ensures that the meat and juices are fully blended, and we prefer it this way. If you shred it like this too, you can pile it on buns for sandwiches and serve it with sides like BLT Pasta Salad, or Grilled Corn Salad, have it in tacos, burritos, or burrito bowls, or sprinkle it on chips with cheese and toppings for Pulled Pork Loaded Nachos!
For a more traditional meal, try it with Mashed Potatoes or Dutchess Potatoes, and veggies like Roasted Asparagus, Green Beans with Bacon, and Roasted Broccoli!
Tips for Success
- Searing the pork roast before adding it to the Instant Pot will help to lock in the flavor and juices.
- Use a reliable digital meat thermometer (affiliate link) to check the internal temperature of the pork to make sure it’s done. For this pork, it is recommended to wait until it reaches an internal temperature of 145°F.
Cooking Times for Different Cuts of Pork in the Instant Pot
Pork loin roast: 20 minutes per 450 g / 1 lb
Tenderloin: 20 minutes per 450 g / 1 lb
Pork butt roast: 15 minutes per 450 g / 1 lb
Ribs: 15 – 20 minutes per 450 g / 1 lb
Substitutions and Variations
- Change the spice level by adding in chili powder, cayenne pepper, hot sauce, or using red pepper flakes on top for serving too.
- Mix up the seasoning to use herbs like cilantro, sage, fennel, and dill, or add thyme or rosemary sprigs for a classic pork roast flavor.
- Use a different cut of pork for this recipe. Make a pork loin roast by substituting pork loin for the pork shoulder. The taste is similar for both cuts of meat. Simply change the recommended cooking times to avoid overcooking the pork loin. You could make instant pot pork tenderloin, which is the leanest cut of meat from pork, but check cooking times accordingly.
- You can use this seasoning mix for different cuts of meat, try it on a beef roast, or even chicken, duck, or turkey.
More Easy Pork Recipes
- Sweet & Spicy Slow Cooker Pulled Pork
- Pork Schnitzel & Mushroom Gravy (Jägerschnitzel)
- Kalua Pork (Slow Cooker or Instant Pot)
- Grilled Pork Chops with Sweet BBQ Pork Rub
- Bacon-Wrapped Pork Tenderloin
- Honey Mustard Pork Tenderloin
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Instant Pot Pork Roast Recipe
Ingredients
- 3-4 pounds boneless pork shoulder or pork butt roast or 7 to 9 pounds bone-in
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons olive oil
- ½ cup balsamic vinegar
- 1 cup chicken or beef broth
- ¼ cup brown sugar
- 2 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 Tablespoon minced garlic (4 cloves)
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- 2 Tablespoons cornstarch
- 2 Tablespoon cold water
Instructions
- Season meat with salt and pepper. Heat oil in the Instant Pot on the saute mode. Saute the roast on all sides for 2-3 minutes each until browned. Whisk the remaining ingredients together in a separate bowl. Pour over the roast.
- Set the instant pot to cook on HIGH pressure for 70 minutes, followed by a quick release. Transfer the pork to a plate to slice or shred.
- Whisk cornstarch and water together in a small bowl. Pour the liquid from the Instant Pot into a fat strainer to remove the top layer of fat that is cooked off the pork roast. Return the juices to the Instant Pot.
- Switch back to the SAUTE setting. Whisk the cornstarch slurry into the liquid and cook for 3 to 4 minutes until slightly thickened. Pour as much of the sauce over the meat as you would like. Serve over mashed potatoes.
Notes
Slow Cooker Instructions
You can skip searing the roast if you prefer to make this in the slow cooker.- Place the pork roast in the crock pot along with all of the remaining ingredients except for the cornstarch slurry.
- Cook on HIGH for 4-6 hours or on LOW for 8-10 hours.
- Transfer the juices from the slow cooker to a saucepan over medium heat on the stovetop.
- Make the cornstarch slurry and whisk it in until the liquid comes to a boil. Cook for 3-4 minutes until slightly thickened.
- Store: Store in an airtight container in the refrigerator for up to 5 days. This easy recipe is great for making ahead to use for dinner and lunch (or breakfast!) throughout the week.
- Freeze: Once cooled, put it in a freezer-safe container or a freezer bag, and it will keep for 2-3 months in the freezer. Let your frozen pork roast thaw in the fridge overnight and reheat in the microwave the next day to enjoy it again.
Not sure the slow cooking method is worth it. I used the slow cooker setting on the IP for the full 6 hours on High, and it was still quite tough. The fat never broke down/melted, and the meat did not shred. I even added a 15min high pressure after & it didn’t make a difference. The meat was cooked & flavor was good, but the texture was a miss for me. If I try again, I may just do the 70min high pressure blast & see if that turns out better. Good recipe anyway, thank you!
Hi! Thanks! Yeah I hardly ever use the slow cooking method in my Instant Pot. I save the slow cooking for my crock pot. I find the Instant Pot shines with the high pressure cooking. Try the high pressure cooking next time! It’s a game changer when trying to cook meat faster!
I was so disappointed in my instant pot pork roast. Flavorless.
I’ll cook in oven next time
Sorry this one wasn’t a winner for you.
I made this in my crockpot on high for 5 hours and it was delicious! The sauce it made was a huge hit! I have made a lot of roast recipes and this was one of the few that have turned out. I will definitely be making this one again!
Tried this with a 7lb roast using the recommended 110-min high-pressure setup. Outside was pull-apart, but the middle was entirely raw. Likely partly due to the thickness of the roast – it was basically a cube.
All of this to say, if you have a 7lb roast, cut that thing in half and do it in halves. More of a methodology problem than a flaw in the recipe itself, but don’t take this recipe at its strictest word.