Pressure Cooker Pork Roast

Comforting Pressure Cooker Pork Roast Recipe: Tender & flavorful Instant Pot Pork Roast - quick & easy, budget-friendly weeknight meal.

Make this easy 60-Minute Pressure Cooker Pork Roast Recipe (Instant Pot Pork Roast)! This tender & flavorful Instant Pot Pork Roast is so comforting & satisfying to eat. Simple & budget-friendly weeknight meal.

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Last year was quite the roller coaster ride for Jacky & me.

The ups & downs, the twists & turns, the gains & losses…

Thank You for being a part of our lives and making it colorful.

We’re thrilled to see what’s in store for us this year!!

How about you? Busy setting goals and making plans for the year?

We know we are! There’ll be lots more delicious pressure cooker recipes, plus fun & crazy food experiments.

Stick around & join the fun! 😀

So, here it is – our very first Pressure Cooker Recipe of the year!

This may not be the traditional pork roast recipe.

But wait! Read on. You won’t be disappointed.

This Comforting 60-minute Pressure Cooker Pork Roast Recipe is designed to be quick & easy. So, we chose to differ.

First and foremost, the High Pressure 5-minute cook time is no typo! You’ll find out why. 🙂

Comforting Pressure Cooker Pork Roast Recipe: Tender & flavorful Instant Pot Pork Roast - quick & easy, budget-friendly weeknight meal.

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You’ll Enjoy 60-Minute Pressure Cooker Pork Roast Because:

  • Perfect in the Pressure Cooker: this cut of meat is fatty and full of connective tissues
  • Yummy: Flavorful & Tender Pork Roast that is comforting & satisfying to eat
  • Quick & Easy to Make: done in an hour!
  • Simple & Accessible Ingredients: Made with ingredients you can find in your pantry
  • Budget-friendly: Pork shoulder/pork butt is a budget-friendly cut of meat

Ingredients for 60-Minute Pressure Cooker Pork Roast (Instant Pot Pork Roast)


Comforting Pressure Cooker Pork Roast Recipe Ingredients
  • 1 – 2 pounds (454g – 907g) pork shoulder/pork butt meat
  • 2 large russet potatoes (700g / ~1 1/5 lb), cut into large chunks
  • 8 large cremini mushrooms (228g / ~1/2 lb), roughly chopped
  • 2 carrots (200g), cut into large chunks
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)
  • 1 tablespoon (15ml) grapeseed oil or olive oil
  • 4 cloves garlic (13g), minced
  • 2 bay leaves
  • A dash of balsamic vinegar
  • 1 cup (250ml) unsalted chicken stock
  • Kosher salt & ground black pepper to taste
  • Thickener: 2 tablespoons (30ml) cornstarch + 2 tablespoons (30ml) cold water

Uhh…What is Pork Butt Meat?

Pork Butt Meat or Boston Butt is one of our favorite cuts of pork.

Ah, yes. Us Chinese eat weird stuff, but no, this is not one of them 😉

Pork Butt is really the upper part of the pig’s shoulder, above the picnic shoulder cut in the front legs.

We sometimes call it Char Siu Meat as it’s the best cut to make Pressure Cooker Char Siu (Chinese BBQ Pork)! Oh, soo flavorful, tender & moist.

*Little Secret Tip: Pork Shoulder Meat (already a cheap cut) is usually quite a bit cheaper in Asian markets marked as Pork Butt Meat or Char Siu Meat. So if you have Asian market near you that sell fresh meat, go check it out. And grab some fish sauce while you’re there (you’ll know why if you’ve been checking out our other recipes) 😉

Why Use Pork Butt Meat?

This cut of pork is one of our favorite cuts. It’s marbled with enough fat to keep the meat moist while cooking. So, remember to pick a piece of pork butt with some nice marble and fat.

Plus, pork butt is a relatively budget cut.

Since it has enough marbling fat, we’re able to cut them into 0.5″ thick slices for this recipe and reduce the pressure cooking time, yet still comes out tender & moist.

Tool for Pressure Cooker Pork Roast (Instant Pot Pork Roast)


Instructions for 60-Minute Pressure Cooker Pork Roast Recipe


Preparation (5 mins)

Ingredients

2 large russet potatoes (700g / ~1 1/5 lb), cut into large chunks
8 large cremini mushrooms (228g / ~1/2 lb), roughly chopped
2 carrots (200g), cut into large chunks
4 cloves garlic (13g), minced

First wash, peel, and cut the russet potatoes & carrots into large chunks.

Then, roughly chop the cremini mushrooms and mince the garlic.


Step 1
Prepare the Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker.

*Instant Pot Electric Pressure Cooker: press Sauté button and click adjust button to go to Sauté More function.

how to use instant pot - saute more function

Make sure your pot is as hot as it can be.

Instant Pot Electric Pressure Cooker: wait until indicator says HOT.


Step 2
Brown the Pork Shoulder Meat

Ingredients

1 – 2 pounds (454g – 907g) pork shoulder/pork butt meat
Kosher salt & ground black pepper 
1 tablespoon (15ml) grapeseed oil or olive oil

First, generously season the pork shoulder with kosher salt & ground black pepper.

Look at the lovely marbling. mmmm…

seasoning pork shoulder with kosher salt and ground black pepper

Add 1 tbsp (15 ml) of grapeseed oil in the pot. Make sure the oil is coated well over the whole bottom of the pot.

Now’s the time to dump in the seasoned pork shoulder! Let it brown for exactly 5 minutes on each side. 

Good things are worth waiting for. Don’t skip this step. Be patient to allow the maillard reaction to take place!

When the pork shoulder is nice & browned, remove and set aside to rest for 5 minutes on a chopping board.


Step 3
Sauté the Mushrooms (~7 – 12 mins)

Ingredients

2 tablespoons (28g) unsalted butter
Chopped cremini mushrooms
Kosher salt and ground black pepper

Pour 2 tbsp (28g) of unsalted butter in your pressure cooker.

First, add in the chopped cremini mushrooms. Season with a pinch of kosher salt and ground black pepper.

Then, stir to evenly coat the mushrooms with butter.

saute mushrooms in instant pot pressure cooker*Note: Mushrooms will begin to release their moisture. Just let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 – 12 minutes, but it will greatly enhance the flavor of the gravy!


Step 4
Cut the Pork Shoulder Meat

Ingredient

Browned pork shoulder meat

While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices (as shown in photo below).

Why Cut The Pork Shoulder in Slices?

This allows the meat to cook perfectly and reduce the cooking time by about 30 – 50 minutes, depending on the original thickness.

cut pork shoulder into 0.5 inch slices


Step 5
Sauté Garlic & Carrots

Ingredients

Minced garlic
Chopped carrots
2 bay leaves

Add in the minced garlic and sauté until fragrant (about 20 seconds).

Then, add in the carrots and 2 bay leaves, and sauté for another 2 minutes.


Step 6
Deglaze the Pot

Ingredients

A dash of balsamic vinegar
Wooden spoon
1 cup (250ml) unsalted chicken stock
2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)

Pour a dash of balsamic vinegar and fully deglaze the pot with a wooden spoon.

Mix in 1 cup (250ml) of unsalted chicken stock and add 2 tbsp (30ml) of light soy sauce.


Step 7
Pressure Cook the Pork Roast

Ingredients

Sliced pork shoulder meat
Potato chunks

Add the sliced pork shoulder meat with all the meat juice in the pressure cooker.

Layer the potato chunks on the top (as shown in photo below), so it’ll come out in tact and less mushy.

layer the potatoes on top of the pork butt meat to prevent mushy potatoesThis is it! Close the lid and pressure cook:

  • Cooking Method: High Pressure for 5 minutes
  • Pressure Release Method: 10 minutes Natural Release

Have a sniff – the pork roast smells so good 😉

*Note: The floating valve may drop at the 7 minutes mark. Don’t open the lid until the full 10 minutes!

Pro Tip: the 5-minute cook time is no typo! It only requires a short pressure cooking time because the pork shoulder was cut into 0.5” thick slices. The optimal pressure cooking time depends mostly on the thickness and the cut of meat.

Open the lid – as much as you want to peek in the pot, resist the urge! Be sure to tilt the lid away from you when you open it.


Step 8
Make the Gravy

Ingredients

2 tablespoons (30ml) cornstarch + 2 tablespoons (30ml) cold water

Place pork roast slices, carrots and potatoes on a large serving plate.

Taste the sauce and season with more salt if necessary. Yum!

Thicken the Gravy: mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the gravy one third at a time until desired thickness.

Pour the pork roast slices, carrots and potatoes back into the gravy and mix gently to coat them with the gravy.

pour pork butt meat, carrots, potatoes back in the gravy in the instant pot pressure cookerOh, my tummy is growling as loud as Jacky’s snores (oops…did I just say that out loud?)… ?


Step 9
Serve Pressure Cooker Pork Roast (Instant Pot Pork Roast)


Ta da! Comforting. Satisfying. Tender. Flavorful Pork Roast. in 60 minutes.

Comforting Pressure Cooker Pork Roast Recipe: Tender & flavorful Instant Pot Pork Roast - quick & easy, budget-friendly weeknight meal.

Be sure to take a photo to brag your delicious creations with your friends before it gets on the table 😉

Serve the pressure cooker pork roast (Instant Pot Pork Roast) over your favorite side dishes or eat on its own.

Enjoy your wonderful Pressure Cooker Pork Roast (Instant Pot Pork Roast)!

Cooking Tips for 60-Minute Pressure Cooker Pork Roast


1. Does the Thickness of the Pork Shoulder/Pork Butt matter?

Yes and No. Normally, the thickness of the meat you buy plays a major role in determining the pressure cooking time. But it doesn’t really matter in this recipe.

thickness of pork butt meat or pork shoulder meatWait, What? With this quick & easy recipe, we decide to cut short the cooking time by slicing the meat into 0.5” thick slices in Step 4.

This works because we’re using fatty Pork Butt Meat. Hence, as long as you’re able to cut the pork shoulder meat into 0.5″ thick, then you’re good to go. 🙂

2. Why Use Cremini Mushrooms? Can I Substitute with White Button Mushrooms?

why we use cremini mushrooms over white button mushrooms

We used cremini mushrooms to develop this recipe as they are more flavorful and mature than white button mushrooms.

So, if you couldn’t find cremini mushrooms, you can still substitute it with white button mushrooms.

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4.9 from 50 reviews
Pressure Cooker Pork Roast
 
Prep
Cook
Total
 
Quick & Easy Pressure Cooker Pork Roast Recipe is so satisfying to eat! This tender & flavorful Instant Pot Pork Roast makes a simple, budget-friendly meal.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Party Food, One Pot Meals, Easy
Cuisine: American
Serving: 2 - 4
Ingredients
  • 1 - 2 pounds (454g - 907g) pork shoulder/pork butt meat
  • 2 large russet potatoes (700g / ~1⅕ lb), cut into large chunks
  • 8 large cremini mushrooms (228g / ~1/2 lb), roughly chopped
  • 2 carrots (200g), cut into large chunks
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)
  • 1 tablespoon (15ml) grapeseed oil or olive oil
  • 4 cloves garlic (13g), minced
  • 2 bay leaves
  • A dash of balsamic vinegar
  • 1 cup (250ml) unsalted chicken stock
  • Kosher salt & ground black pepper to taste
Thickener
  • 2 tablespoons (30ml) cornstarch + 2 tablespoons (30ml) cold water
Instructions
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  2. Brown the Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper.

    Add 1 tbsp (15 ml) of grapeseed oil in the pot. Ensure to coat the oil over the whole bottom of the pot.

    Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
  3. Sauté the Mushrooms: Pour 2 tbsp (28g) unsalted butter in your pressure cooker. Add in the 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 and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 – 12 minutes, but it will greatly enhance the flavor of the gravy.
  4. Cut the Pork Shoulder Meat: While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.
  5. Sauté Garlic & Carrots: Add in the minced garlic and sauté until fragrant (about 20 seconds). Then, add in the carrots and 2 bay leaves, and sauté for another 2 minutes.
  6. Deglaze the Pot: Pour a dash of Balsamic vinegar and fully deglaze the pot with a wooden spoon. Mix in 1 cup (250ml) of unsalted chicken stock and add 2 tbsp (30ml) of light soy sauce.
  7. Pressure Cook the Pork Roast: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Layer the potato chunks on the top.

    Close the lid and cook at High Pressure for 5 minutes + 10 minutes Natural Release. Open the lid carefully.
  8. Make the Gravy: Place pork roast slices, carrots and potatoes on a large serving plate. Taste the sauce and season with more salt if necessary. Mix 2 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the gravy one third at a time until desired thickness.

    Pour the pork roast slices, carrots and potatoes back into the gravy and mix gently to coat them with the gravy.
  9. Serve: Serve the pork roast over your favorite side dishes or eat on its own 🙂
Notes
*Short Pressure Cooking Time: the High Pressure 5-minute cook time is no typo! This short pressure cooking time is due to the pork shoulder meat being cut into 0.5” thick slices. The optimal pressure cooking time depends mostly on the thickness and the cut of meat.

You might also be interested in these Pressure Cooker Recipes:
Comforting Pressure Cooker Pork Roast Recipe: Tender & flavorful Instant Pot Pork Roast - quick & easy, budget-friendly weeknight meal.

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Beth
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Beth

Dear Amy and Jacky,

Love this! It also got a big thumbs up from the Hubby! He liked the gravy! I took a pic., but can’t seem to figure out how to post it. Will make this again!

Thank you,
Beth

Lissa
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Lissa

Hello. I would like to make this but have a few questions:
1. I don’t have unsalted butter or chicken stock. If I used salted butter and stock, how would I adjust for the extra salt?

2. Is Kikkoman or Silver Swan considered “light” soy sauce?

Thank you!

Amy
User
Amy

I’ve made this recipe before and got rave reviews! Question – my roast is frozen solid. Can I still make it or do I have to wait for it to defrost? Is there a way to defrost it in the IP and then cut it and prepare it according to the recipe?

Kathleen Friedman
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Kathleen Friedman

My pork was very tasty but very chewy. I expected it to be like ‘pulled pork’ tender. Did I do something wrong? Cut the pork incorrectly? I also marinated mine in amber beer, orange zest, orange juice and garlic. The taste was amazingly goid.

Selina
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Selina

Can I use a pork loin roast instead of a pork butt or pork shoulder roast?

tracy
User
tracy

Yum yum yum!!! So tasty! The only tweak I did was add some onion, Worcestershire and thyme. Otherwise perfect! Thanks for the recipe!

Gwen
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Gwen

Oh my Lord. My husband bought me a pressure cooker last night and this was the first meal I made in it. This was to die for. I’ve made pork roasts before and generally I don’t like the taste of veggies cooked with meat together but this was fantastic! Better than any I’ve ever made!

Lola Falana Vaughan
User
Lola Falana Vaughan

I made this for dinner tonight, using an 8.5 lb. pork shoulder that I’d cut in half. Doubled the amounts of veggies, etc.(Yep, the pot was full!) Tweaked by adding sauteed celery & wedges of onion, also added Worcestershire sauce and more garlic to the gravy, and beef broth to the gravy only, as I’d run out of chicken stock. Fed it to a hungry family of 5 and have quite a bit left for another meal or snack. Everyone raved about how delicious it turned out! We’ll definitely be making this again. It’s a winner! Thanks!

Carrie S
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Carrie S

I’ve made this twice. The first time was the very first time I used my IP. It turned out ok but I made some mistakes. I made it again tonight and omg it was the best thing I’ve ever eaten. I may never eat a chuck roast again. Thanks so much for helping me learn!

Audrey Dalley
User
Audrey Dalley

Hello – I recently purchased a grass-fed pig so my freezer is full. Yesterday I pulled out a roast but was unsure how to cook it in the Instant Pot. I came across your recipe and read no further. Easy, I had all the ingredients, and it sounded delicious. We just finished and wonderful meal! My family loved it and so did I. Thank you for terrific instructions and a fabulous recipe. All the best to you.

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