Instant Pot Pork Roast Recipe

Instant Pot pork roast shredded on a plate.

5 from 3 votes

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!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dinner

Cuisine: American

Servings: servings

Calories: 425kcal

Author: Amy Nash

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.

Storage

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.

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