This Instant Pot pork roast is a game changer. It gives you juicy, tender pork in just a fraction of the time it would take in the oven. No need to plan half a day in advance for a slow-roasted pork dinner!
Plus, you can use the drippings to make a delicious, flavorful gravy. Yes, please!
Instant Pot Pork Butt / Pork Shoulder
This is a savory, comforting one pot dish that’s surprisingly easy to make!
The combination of lots of garlic, herbs, tomato paste, and balsamic vinegar makes for a flavorful sauce that becomes a silky, balanced gravy. It’s seriously so good.
The Best Cut for Pork Roast
Not sure what’s the best cut to use for pork roast?
I suggest using pork shoulder because it’s the best option for those beautiful slow-cooked fall-apart pieces. Bone-in or boneless pieces will both work.
Keep in mind: pork shoulder is also sold as ‘pork butt’. It seems like it would be the opposite cut of meat, but oddly enough, pork butt and shoulder refer to the same thing!
To make this Instant Pot pork roast, you’ll need:
- pork shoulder (also sold as ‘pork butt’)
- tomato paste
- chicken broth
- balsamic vinegar (this adds a bit of tanginess to the pork)
- brown sugar (this adds just the right amount of sweetness)
- olive oil
- cayenne pepper
- cornstarch (if making gravy from the drippings – instructions below)
You might also love this Instant Pot beef and barley soup!
How to Make Pressure Cooked Pork Roast
Start by adding brown sugar, salt, pepper, and cayenne pepper to a dish or large zip-able plastic bag. Add in pork shoulder and rub to coat the pork well.
Next, set your Instant Pot to the “saute” function.
When it’s hot, pour in a splash of olive oil, then add the pork. Sear for 3 minutes on each side, until golden brown. Set aside on a plate for later.
In the Instant Pot, add the onion, garlic, rosemary and thyme. Cook until fragrant, about 2-3 minutes.
Then, add in the tomato paste and stir until well-mixed. Pour in the balsamic vinegar and chicken broth.
Quick tip: At this point, make sure to scrape any browned bits that are stuck to the bottom of the pot. Otherwise, the Instant Pot might give you a burn warning!
If you have one, place a metal or silicone trivet at the bottom of the Instant Pot. (No worries if you don’t – it just makes it easier to lift the pork roast out and keep it in one piece once it’s cooked).
Next, place the seared pork in the Instant Pot. Put on the lid and set the valve to “seal”, then select the “meat/stew” setting for 70 minutes.
Once the timer goes off, wait 10 minutes to allow some pressure to release naturally. Then turn the valve to “vent” and release any remaining pressure.
Take the roasted pork out of the Instant Pot, and it’s ready to serve!
How to Make Gravy From Pork Roast Drippings
You can easily make a tasty gravy from the sauce that’s left in the Instant Pot! Use a ladle to skim as much grease as you can off the top of the liquid.
Separately, in a small bowl, whisk together cornstarch with 1 Tablespoon of cool water. Then, add this slurry to the sauce in the Instant Pot.
Next, set it to the “saute” setting and cook, stirring frequently, until thickened, about 3-4 minutes. Use a mesh strainer to remove any solids, then enjoy!
Can I make this in a slow cooker?
Just complete steps 2-4 of the recipe instructions using a large saute pan or dutch oven on the stove over medium-high heat. Then, transfer into a slow cooker.
Cook on high for 4 hours or low for 8 hours.
If you’re making the gravy too, transfer the sauce to a sauce pot with the cornstarch slurry and cook over medium heat for a couple minutes (stirring frequently) until it’s thickened.
Instant Pot Pork Roast Side Dish Ideas
Here are some sides that would be super tasty with this roasted pork shoulder:
- Crunchy Broccoli Cauliflower Salad
- Shaved Brussels Sprouts Salad
- Spiced Mashed Sweet Potatoes
- Healthy Mashed Potatoes with Cauliflower
- Baked Portobello Mushrooms with Feta
- Lemony Quinoa Salad with Spinach
And here are even more tasty side dishes for pork!
I hope you enjoy this quicker Instant Pot pork roast recipe! It’s nice not to stress about starting it so far in advance.
And making the gravy out of the sauce at the end is highly recommended. It’s so flavorful and delicious poured over the roast pork!
You’ll find the full recipe at the end of this post.
If you’re looking for more Instant Pot recipes, check these out:
- Instant Pot Farro Risotto with Mushrooms
- Instant Pot Mexican Chicken
- Vegetarian Tortellini Soup (Instant Pot + Stovetop)
- Instant Pot Stuffed Peppers
- Chicken Tortilla Soup (Instant Pot)
- 2 lb boneless pork shoulder
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- pinch of cayenne pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 6 cloves garlic, peeled and smashed (no need to chop)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon tomato paste
- 1/4 cup balsamic vinegar
- 1 cup chicken broth
- optional: 1 tablespoon cornstarch, for gravy
- Place the pork shoulder in a dish or ziploc bag and season with the brown sugar, salt, pepper, and cayenne. Rub to coat evenly with the seasonings.
- Heat the instant pot on the "saute" function. Once hot, add the olive oil then the pork. Sear for about 3 minutes per side, until all sides are golden brown. Remove to a plate.
- Add the onion, garlic, rosemary, and thyme to the instant pot. Cook for 2-3 minutes, until slightly softened and fragrant.
- Add the tomato paste and cook for about 30 seconds, until evenly mixed with the veggies. Pour in the balsamic vinegar and chicken broth. Stir and scrape the bottom to lift any browned bits stuck to the bottom of the pot.
- Place a metal or silicone trivet in the bottom of the instant pot and place the pork on it so it rests on the sauce (it's okay if it touches the sauce or if you don't have a trivet; this just makes it easier to keep the pork roast whole when you remove it after cooking).
- Place the lid on the instant pot and make sure the valve is set to "sealing." Set the instant pot to the "meat/stew" setting for 70 minutes.
- After the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to "venting" to release any remaining pressure. Lift the pork roast out of the instant pot and serve.
- Optional - to make gravy: Use a ladle or gravy separator to skim as much grease as possible off the top of the sauce. Stir the cornstarch into 1 tablespoon of cool water in a small bowl, then pour into the sauce. Set the instant pot to the "saute" function and cook the sauce, stirring frequently, until slightly thickened, about 3-4 minutes. Strain through a mesh strainer and discard solids.