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Instant Pot Pork Roast
Delicious Instant Pot Pork Roast recipe! This pressure cooker pork roast makes a great one-pot meal.
5
from
7
votes
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Course:
Main Course
Cuisine:
American
Keyword:
Instant Pot pork roast, Instant Pot pork roast recipe, pressure cooker pork roast
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
25
minutes
minutes
Time to pressure:
25
minutes
minutes
Total Time:
2
hours
hours
10
minutes
minutes
Servings:
8
servings
Calories:
244
kcal
Author:
Cook Dinner Tonight
Ingredients
Seasoning
2
tablespoons
brown sugar
2
teaspoons
garlic powder
1
teaspoon
onion powder
1
teaspoon
kosher salt
1
teaspoon
dried thyme
½
teaspoon
smoked paprika
½
teaspoon
pepper
Pork
2
pounds
pork shoulder roast
¼
cup
olive oil
divided
4
cloves
garlic
minced
1
cup
chopped white onion
½
cup
red wine
1
cup
chicken broth
2
sprigs fresh rosemary
2
large carrots
peeled chopped into 1-inch chunks
2
large potatoes
chopped into chunks
⅓
cup
balsamic vinegar
2
tablespoons
water
2
tablespoons
corn starch
Instructions
Mix the seasoning ingredients together in a small bowl.
Rub the seasoning over the pork roast.
Press SAUTE on the Instant Pot.
When HOT add 2 tablespoons of oil.
Add pork and sear pork roast for 2-3 minutes on each side. Remove from inner pot.
Add the remaining 2 tablespoons of olive oil to the Instant Pot and then the onions and garlic.
Cook for 2-3 minutes until onions are soft.
Deglaze inner pot with wine. Try to scrape up all of the browned bits from the bottom of the inner pot. This will help to avoid a burn message.
Pour in the chicken broth and top with fresh rosemary.
Set a trivet into the inner pot and place the seared pork roast onto the trivet.
Cover and lock the lid.
Turn the pressure release valve to SEALING.
Press MANUAL and adjust the pressure to HIGH and the time to 70 minutes.
Carefully turn the pressure release valve to VENTING to quickly release the pressure.
Unlock the lid and add carrots and potatoes to Instant Pot inner pot.
Cover and lock lid in place. Turn pressure release valve to SEALING.
Press MANUAL and adjust to high pressure and time to 3 minutes.
Carefully turn the pressure release valve to VENTING to quickly release the pressure.
Remove pork roast and veggies from the Instant Pot, and remove trivet.
Throw rosemary sprigs away.
Add balsamic vinegar sauce in the inner pot and mix in.
Stir water and cornstarch together, and then mix into the sauce.
Press SAUTE, and cook until sauce has thickened, about 2-3 minutes.
Serve pork roast and veggies topped with gravy.
Nutrition
Serving:
1
serving
|
Calories:
244
kcal
|
Carbohydrates:
15
g
|
Protein:
16
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
46
mg
|
Sodium:
371
mg
|
Potassium:
549
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
2609
IU
|
Vitamin C:
8
mg
|
Calcium:
38
mg
|
Iron:
3
mg