Step-by-Step Guide on how to cook Instant Pot Pork Roast. Juicy, Tender, Flavorsome Instant Pot Pork Butt done in an hour! Easy to make budget-friendly Sunday Pork Roast with few healthy pantry ingredients.
We’re blessed knowing many families around the world loved our umami-packed Instant Pot Pot Roast! Since then, many of you requested a pork version.
As we were planning and experimenting with this Pork Roast Instant Pot Recipe, we decided to use Pork Butt meat, and not the pork loin roast cut.
So this may not be a traditional pork roast recipe. But we made sure this pork roast recipe is easy, budget-friendly, and tasty!
This Wholesome Sunday Pork Roast is a satisfying and homey meat and potatoes meal. Humble meal made with tender, juicy, and flavorsome pork, potatoes, and carrots in a delicious gravy.
If you’re looking for Pork Loin or Pork Tenderloin Recipes, check out Instant Pot Pork Loin and Instant Pot Pork Tenderloin.
Why You’ll Enjoy this Sunday Pork Roast Instant Pot Recipe
- Pork Butt in Instant Pot Yields Great Results: Pork butt is a great cut for cooking in the Instant Pot because it has enough marbling fat and full of connective tissues.
- Tasty yet Healthy: We built layers of flavors into the recipe with healthy ingredients. Plus, the pork bites will come out juicy and tender.
- Quick & Easy to Make: A regular pork roast may take up to 2 to 3 hours to make, so we designed this recipe for you to enjoy in an hour!
- Budget-Friendly, Accessible Pantry Ingredients: Crafted with ingredients you can find in your pantry. Plus, pork butt is a budget-friendly cut of meat.
How to Cook Instant Pot Pork Roast
Ingredients for Cooking Pork Roast in Instant Pot
Pork Butt Meat
Pork Butt Meat or Boston Butt is one of our favorite cuts of pork. It’s the upper part of the pig’s shoulder, above the picnic shoulder cut in the front legs.
We sometimes call it Char Siu Meat because it’s the best cut to make some yummy Instant Pot Chinese BBQ Pork (Char Siu).
Why Use Pork Butt
Pork butt is marbled with enough fat to keep the meat moist and juicy while cooking. Plus, pork butt is a relatively budget cut. Make sure to pick one with some nice marbling and fat!
Since pork butt has enough marbling fat, we can cut them into 0.5″ thick slices and reduce the pressure cooking time, yet they’ll come out tender and juicy.
We developed this pork roast recipe with cremini mushrooms because they’re more flavorful and mature than white button mushrooms.
Can I Substitute with White Button Mushrooms?
If you don’t have cremini mushrooms, you can substitute them with white button mushrooms.
Unsalted vs. Salted Chicken Stock
We develop recipes with unsalted ingredients because we can better control the flavors of the dish. If you’re substituting with salted chicken stock, keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.
Tips for Cooking Pork Roast in Instant Pot
1. How Long to Cook Pork Roast in Instant Pot?
With this Instant Pot Pork Roast Recipe, we’re pressure cooking the pork roast at High Pressure for 5 minutes.
This short cooking time is not a typo! It works because we’re cutting the pork butt into 0.5” thick slices.
Keep in mind the optimal pressure cooking time depends mostly on the thickness and the cut of meat. So, you’ll need to adjust the cooking time if you’re using another cut or a thicker cut of pork.
2. Does Thickness of Pork Butt Matter?
Yes and No. Normally, your meat’s thickness plays a major role in determining the best pressure cooking time.
With this Pork Roast Instant Pot recipe, since we’re slicing the pork butt before pressure cooking, your pork butt’s original thickness won’t matter.
This works because we’re using Pork Butt Meat with nice marbling. So, as long as you’re able to cut your pork butt into 0.5-inch thick, you’re good to go.
Tools for Instant Pot Pork Roast
First, wash, peel, and cut the russet potatoes and carrots into large chunks.
Then, roughly chop the cremini mushrooms, and mince the garlic.
Brown Pork Butt in Instant Pot
First, heat up Instant Pot by using the “Sauté More” function. Wait until the Instant Pot says “HOT”.
Amy + Jacky’s Tip! Make sure the Instant Pot is as hot as it can be to induce Maillard reaction.
Now, generously season the pork butt with kosher salt and ground black pepper.
Look at the lovely marbling. mmmm…
Then, add 1 tbsp (15ml) of grapeseed oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot.
Now, it’s time to add the seasoned pork butt in Instant Pot. Let it brown for exactly 5 minutes on each side. You don’t need to constantly flip the meat.
When the pork butt is nice and browned, remove and set aside to rest for 5 minutes on a chopping board.
Now, add 2 tbsp (28g) of unsalted butter in Instant Pot.
Add the chopped cremini mushrooms in Instant Pot, season with a pinch of kosher salt and ground black pepper, then stir to evenly coat the mushrooms with butter.
Cut Pork Butt
While the mushrooms are sautéing in the Instant Pot, cut the pork butt into 0.5” thick slices (as shown in the photo below).
This allows the meat to cook perfectly tender and juicy, and we can reduce the cooking time by about 30 to 50 minutes (depending on the original thickness of your pork).
Sauté Garlic & Carrots
Add the minced garlic in Instant Pot, then sauté until fragrant (about 20 seconds).
Add the carrots and 2 bay leaves in Instant Pot, then sauté for another 2 minutes.
Deglaze Instant Pot
Pour a dash of balsamic vinegar in Instant Pot, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
Mix in 1 cup (250ml) of unsalted chicken stock and 2 tbsp (30ml) of regular soy sauce.
Pressure Cook Pork Roast
Now, add the sliced pork butt in Instant Pot. Don’t forget to add in all the meat juice too!
Then, layer the potato chunks on top (as shown in the photo below). This way, the potatoes will hold their shape better, come out intact, and less mushy.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Pressure Cooking Method: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes
*Note: The floating valve may drop at the 7-minutes mark, but don’t open the lid until the full 10 minutes of natural pressure release is done.
Open the lid – as much as you want to peek in the pot, resist the urge! Make sure to tilt the lid away from you when you open it.
Make Pork Roast Gravy
Place the sliced pork roast, carrots, and potatoes on a large serving plate.
Then, taste the delicious gravy and season it with more salt if necessary. Yum!
Thicken Gravy: Mix 2 tbsp of cornstarch with 2 tbsp of water, then stir the mixture into the gravy one third at a time until your desired thickness.
Finally, add the pork, carrots, and potatoes back into the gravy. Then, mix gently to coat them with the gravy.
My tummy is growling as loud as Jacky’s snores… 😛
Serve Instant Pot Pork Roast
Satisfying. Tender. Flavorful Pork Roast ready in 60 minutes.
Serve this Wholesome Sunday Pork Roast with your favorite side dishes or eat it as a meal.
What to Serve with Pork Roast
You can serve this tasty Sunday Pork Roast with a wide variety of side dishes. Whether it’s a comforting bowl of soup, healthy vegetables, or salads, here are some ideas for you:
- Instant Pot Tomato Soup
- Instant Pot Potato Soup
- Instant Pot Mushroom Soup
- Instant Pot Butternut Squash Soup
- Instant Pot Broccoli Cheddar Soup
Vegetables or Salads
- Instant Pot Green Beans
- Instant Pot Potato Salad
- Instant Pot Corn on the Cob
- Instant Pot Spaghetti Squash
- Instant Pot Broccoli
- Instant Pot Rice
- Artisan No Knead Bread
- Instant Pot Mac and Cheese
- Instant Pot Quinoa
- Instant Pot Polenta
Enjoy your Flavorsome Instant Pot Pork Roast!
Instant Pot Pork Roast
- 1 - 2 pounds (454g - 907g) pork shoulder (pork butt meat)
- 2 (700g or ~1⅕ lb) large russet potatoes , cut into large chunks
- 8 (228g or ~½lb) large cremini mushrooms , roughly chopped
- 2 (200g) carrots , cut into large chunks
- 2 tablespoons (28g) unsalted butter
- 2 tablespoons (30ml) regular soy sauce
- 1 tablespoon (15ml) grapeseed oil or olive oil
- 6 cloves (26g) garlic , minced
- 2 (0.4g) bay leaves
- A dash balsamic vinegar
- 1 cup (250ml) unsalted chicken stock
- Kosher salt & ground black pepper to taste
- Optional Garnish: Italian parsley , finely chopped
- 2 tablespoons (30ml) cornstarch
- 2 tablespoons (30ml) cold water
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- Brown Pork Butt: Heat up Instant Pot by using “Sauté More” function. Wait until the indicator says “HOT”. Generously season pork butt with kosher salt and ground black pepper. Add 1 tbsp (15ml) grapeseed oil in Instant Pot. Make sure to coat the oil well over the whole bottom of the pot. Add in seasoned pork butt, then let it brown for exactly 5 minutes on each side. You don’t need to constantly flip the meat. When pork butt is nice and browned, remove and set aside to rest for 5 minutes on a chopping board.
- Sauté Mushrooms: Add 2 tbsp (28g) unsalted butter in Instant Pot. Add in chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper. Stir to evenly coat the mushrooms with butter. Mushrooms will start releasing their moisture. Let the moisture evaporate, then stir occasionally until mushrooms are slightly crisped and browned. Amy + Jacky's Tip: This step takes roughly 7 to 12 minutes, but it'll greatly enhance the gravy's flavors.
- Cut Pork Butt: While the mushrooms are sautéing in Instant Pot, cut the pork butt into 0.5” thick slices.
- Sauté Garlic & Carrots: Add in minced garlic, then sauté until fragrant (~20 seconds). Add in carrots and 2 bay leaves, then sauté for another 2 minutes.
- Deglaze Instant Pot: Pour a dash of Balsamic vinegar, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Mix in 1 cup (250ml) unsalted chicken stock and 2 tbsp (30ml) regular soy sauce.
- Pressure Cook Pork Roast: Add in sliced pork butt with all the meat juice. Layer potato chunks on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. Open the lid carefully.
- Make Gravy: Place sliced pork, carrots, and potatoes on a large serving plate. Taste the gravy and season with more salt if necessary. Mix 2 tbsp cornstarch with 2 tbsp cold water, then stir the mixture into the gravy one third at a time until desired thickness. Put the sliced pork, carrots, and potatoes back into the gravy, then mix gently to coat them with the gravy.
- Serve: Serve the flavorful pork roast with your favorite side dishes or eat it as a meal. Enjoy~ 🙂
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