Juicy Instant Pot Pork Roast Recipe for Weeknight Dinner

This Instant Pot Pork Roast is a dependable, weeknight-friendly recipe that yields tender, fall-apart pork and a generous helping of roasted vegetables. It’s convenient, comforting, and comes together in about 90 minutes with minimal fuss.

Season a pork shoulder with a flavorful dry rub, then pressure cook it on high with broth and red wine. Add root vegetables for a brief final pressure cook so they finish perfectly while the pork stays moist. The result is juicy pork that shreds easily and a savory, slightly sweet pan sauce that brings everything together.

This recipe is popular with Instant Pot fans and anyone looking for an easy meal that feeds a crowd. It’s a great option for family dinners, potlucks, or any night you want a hearty, home-cooked meal with minimal hands-on time.

What kind of pork for Instant Pot Pork Roast?

For this recipe we tested two common roast cuts and recommend choosing based on the texture you want:

• Pork Loin Roast: A leaner cut from the back of the pig. Use this if you prefer sliced pork similar to pork chops rather than shredded meat. Be careful not to overcook if slow roasting, though in the Instant Pot it will still turn out well with proper timing.
• Pork Shoulder Roast: Also called pork butt, this cut has more fat and connective tissue, which breaks down during cooking and yields tender, juicy, shreddable pork. We use pork shoulder when we want a more succulent roast or carnitas-style meat.

Cuts of Pork

If you want a deeper dive into pork cuts and how to use them, consider guides and recipe roundups that explain the differences and best uses for each cut.

How to Make Instant Pot Pork Roast

Below is a concise step-by-step guide to get perfectly flavored pork roast and tender vegetables from your Instant Pot.

Flavor the Pork Roast

Choose a pork shoulder for the juiciest result, then thoroughly coat the roast with a dry rub that balances savory and sweet. Don’t be shy with the salt — it helps season the meat and tenderize it. Massage the rub into every surface so the roast is well seasoned throughout.

Brown Veggies and Sear the Pork

Use the sauté function to build flavor. Heat a portion of the olive oil, then sauté the onions and garlic 2–3 minutes until translucent. Remove them, add more oil, and sear the pork 2–3 minutes per side until browned. Don’t worry if the Instant Pot briefly shows a HOT or BURN message during searing — getting brown bits (fond) is desirable because it adds rich flavor to the sauce.

Deglaze the Instant Pot

After removing the pork, pour the wine and broth into the pot and scrape up the browned bits from the bottom with a wooden or silicone spatula. Deglazing prevents burn warnings during pressure cooking and creates the base for a delicious sauce.

Pressure Cook the Pork Roast

Return the sautéed onions and garlic to the liquid, add sprigs of rosemary, and set a metal trivet in the pot. Place the pork roast on the trivet, seal the Instant Pot, and cook on high pressure for 70 minutes.

Add the Vegetables

After the pressure cycle, quick-release, uncover, and add potatoes, carrots, and any remaining onion directly on top of the roast. Recover and cook on high pressure for an additional 2–3 minutes (the recipe calls for 3 minutes). Quick-release again and carefully remove the pork and vegetables to a serving dish.

Thicken the Sauce

With the trivet removed, stir balsamic vinegar into the wine-broth mixture. Sprinkle corn starch evenly over the liquid and turn on the sauté function. Whisk until corn starch dissolves and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens. If you prefer a milder balsamic taste, start with 1/4 cup and adjust to taste.

Return the pork and vegetables to the pot or pour the sauce over them on the serving platter. Serve warm and enjoy.

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Instant Pot Pork Roast

When in doubt, make a pork roast! This Instant Pot Pork Roast delivers tender pork, carrots, and potatoes for a satisfying homemade meal in about 90 minutes.

By: Linley Hanson

Prep: 20 mins

Cook: 1 hr 15 mins

Total: 1 hr 35 mins

Servings: 6

Ingredients

Spice Rub

• 2 tablespoons brown sugar
• 1/2 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1/2 teaspoon ground pepper

Sauce + Vegetables

• 2 lb. pork shoulder roast
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 1/2 medium yellow onion, chopped
• 1/2 cup dry red wine (cabernet or pinot noir)
• 1 cup chicken broth or other broth
• 2 sprigs fresh rosemary
• 2 large carrots, chopped into 1.5-inch chunks
• 2 large potatoes, chopped into chunks
• 1/4–1/2 cup balsamic vinegar (adjust to taste)
• 2 tablespoons corn starch

Instructions

• Mix together all dry rub spices in a bowl, breaking up any lumps.
• Rub the spice mixture all over the pork roast so it’s evenly coated. Set aside.
• Turn on the sauté function and add 2 tablespoons olive oil. When fragrant, add onions and garlic and cook 2–3 minutes until translucent. Remove and set aside.
• Add the remaining olive oil and sear the pork roast 2–3 minutes per side until browned.
• Remove the pork and deglaze the pot by pouring in the wine and broth, scraping up brown bits from the bottom to avoid burn notices.
• Add the cooked onion and garlic plus fresh rosemary to the liquid. Place the metal trivet in the pot and set the pork on top. Seal and cook on high pressure for 70 minutes.
• Quick-release the pressure, add carrots and potatoes on top of the roast, reseal, and cook on high pressure for an additional 2–3 minutes. Quick-release again.
• Remove pork and vegetables to a serving dish. Discard rosemary sprigs and set the trivet aside.
• Add balsamic vinegar to the liquid, then sprinkle corn starch evenly into the sauce.
• Turn on sauté and whisk until the corn starch dissolves. Simmer 3–4 minutes until the sauce thickens.
• Return the pork and veggies to the pot or pour the sauce over them on a platter, then serve.

Tips & Notes

• If the ‘HOT’ or ‘BURN’ notice appears while searing, remain calm and continue; deglazing the pot will resolve it.
• Balsamic vinegar: 1/2 cup gives a balanced sweet-savory glaze. Start with 1/4 cup and adjust to taste if you prefer less acidity.
• Sprinkle the corn starch evenly over the sauce to avoid clumping; whisk thoroughly so it dissolves smoothly.

Watch It

Video demonstration available for reference.

Nutrition

Calories: 546 kcal

, Carbohydrates: 33 g, Protein: 48 g, Fat: 24 g, Fiber: 2 g, Sugar: 18 g

Nutrition information is an approximation.