Instant Pot Pork Roast
This pork roast is so easy to make in the Instant Pot and it makes a flavorful and hearty main dish that you can pair with any side.
Servings: 6 servings
Calories: 237kcal
Equipment
Ingredients
- 3 pound pork shoulder other cuts or sizes will affect cook time (see notes)
- 1 tablespoon cooking oil
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For the dry rub
- 1/2 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder you can leave this out if you don’t have it
- 1/4 teaspoon dried thyme
Instructions
- Trim the roast to remove any skin and the top layer of fat. Pat dry.
- Mix the dry rub ingredients in a small bowl. Rub the seasonings all over the pork, coating well.
- Turn on saute mode on the Instant Pot . Add the cooking oil to the pot. When hot, add the pork roast and brown on both sides (if possible). Turn off the Instant Pot and remove the roast.
- Add the broth and whisk any browned bits from the bottom of the pot. Place the trivet into the pot and lay the pork roast on top of the trivet.
- Cover the pot, lock on the lid, and make sure the valve is set to sealing. Press the pressure cook button and set the cook time to 45 minutes. Note that the time will vary for larger/smaller or leaner cuts. See notes before proceeding.
- When the cooking cycle is finished, allow the pot to depressurize naturally for 10-15 minutes, then move the valve to venting to release the remaining pressure.
- To make the gravy, first skim excess oil from the top of the broth in the Instant Pot. Make a cornstarch slurry by adding the cornstarch to cold water. Turn on saute mode. When the liquid is boiling, add the cornstarch and whisk until thickened.
- Slice the roast and serve with your favorite side dish.
Notes
- As a general rule, you should pressure cook your roast for 15 minutes per pound.
- If using a pork loin, cook for 10 minutes per pound.
- The cook time of 45 minutes in the recipe card applies to a 3-pound pork leg, shoulder, or butt. You will need to increase the cook time for a larger roast, and decrease the cook time for a smaller roast.
- When making gravy, do not leave the saute mode on for too long. It could get too hot and burn your gravy.
Nutrition
Calories: 237kcal | Carbohydrates: 2g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 642mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg