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 48 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.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Yum yum yum!!! So tasty! The only tweak I did was add some onion, Worcestershire and thyme. Otherwise perfect! Thanks for the recipe!

  2. 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!

  3. 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!

  4. 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!

  5. 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.

    1. Hi P. McGowan,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      There is a black print button on the recipe card. It should go directly to the print version.

      Please take care & have fun cooking
      Jacky

  6. Hi Amy and Jacky ~ I tried this recipe the other night and it was delicious! This was my first attempt at using the Instant Pot. Thank you for making it so easy and rewarding!

  7. I want to substitute the pork for beef shank as I have an extra piece. How would it affect the cook time? I love the recipe for pork so thought I would give beef a try. Thanks!

    1. Hi Ava,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      It will take roughly 40 – 50 minutes and natural release.

      Please take care & have fun cooking
      Jacky

    1. Hi Valda,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      Chuck roast will work. A 2″ thick chuck roast will take roughly 45 minutes + natural release.

      Please take care & have fun cooking
      Jacky

  8. Unfortunately, many people don’t understand that Cremini mushrooms are also called Baby Bella in the grocery store. Don’t have any idea why, but I seldom see them called Cremini.

  9. This was amazing. My son ate 3 bowels. My husband said it tastes like Sunday dinner that cooked all day. So yep keeping this one. So easy

    1. Hi Nancy,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Happy to hear your husband and son enjoyed this as well!

      Have fun cooking & please take care
      Jacky

  10. I’m new to the Instant Pot and after several chicken recipes that we thought were so-so, we wanted to try something different. I bought the pork before having a recipe in mind and I’m very pleased at selecting on yours. It was amazing! My wife even commented that it’d be a $25 dollar plate in a restaurant back home (Boston for her). I was sure that it was going to be too heavy on the salt at the end, but I was surprised how well balanced it was and even added some to the sauce before thickening. The mushrooms were perfect!

    1. Hi James,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      So happy to hear your wife enjoyed it as well!

      Happy New Year & please take care
      Jacky

  11. I just got my insta pot and have a question. I bought a 2lb preseasoned pork roast that is a cook in its bag. It shows for crock pot or oven. Do you think I could cook in the bag in my insta pot?

    1. Hi Tina,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. In my opinion, I recommend removing the bag.

      Happy New Year & please take care
      Jacky

  12. Yummy recipe. However i must have been a little too generous with the salt when salting my pork. Scared leftovers will be even more salty. Then I waited a lil too long for natural release. I was a lil confused and didn’t realize that I didn’t need to wait till the pin dropped and by then it was 9 minutes over so maybe the meat is slightly overcooked. My meat doesn’t look as dark. It’s probably because i overcooked it right? I made my large potato chunks a lil too small so the potatoes broke up easily. I need to do a do over! Aw man.

    1. Hi S,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Sounds like you are learning really quick. I am sure it will work out better next time.

      Happy New Year & please take care
      Jacky

    1. Hi Brianna,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. You don’t have to double the ingredients. As long as you slice them, the cooking time will be the same as well.

      Happy New Year & please take care
      Jacky

  13. I’ve made this IP Pork Roast now 5-6 times and it truly is the best pork roast meal I have ever had. I consider myself a good cook and I enjoy my IP very much but this is absolutely our favorite IP meal. The mushrooms add so much to the flavor of this meal. My husband, who typically does not like potatoes cooked with a roast, likes these because they sit on top and don’t get completely infused with all the goodness that is on the bottom and yet are cooked to perfection. Of course, I like that because, hey, one pot 🙂 Whenever all the newbies ask on FB what is the one recipe they need to really wow their family, I always post this recipe – it is just THAT good. Thank you!

    1. Hi Deanna,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your support & kind words on the recipe!

      Happy New Year & please take care
      Jacky

  14. Finally made it this recipe and my only regret is that I didn’t double the recipe. I have already shared it with my brother as it’s so good. Thanks for another yummy recipe!

    1. Hi Malaika,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words on the recipe!

      Please take care & have a wonderful weekend
      Jacky

  15. I made this recipe for dinner tonight, and it was absolutely delicious. The meat was tender and juicy, and the gravy was really flavorful. I will definitely make this again!

    1. Hi Toni,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words on the recipe!

      Please take care & have a wonderful weekend
      Jacky

  16. This tasted amazing! I left out the mushrooms since my family doesn’t like them and used onions instead. I love how the meat was tender but not all mushy like a crockpot makes it. Definitely will keep this recipe.

  17. OMG, that was the best recipe I have ever made in my pressure cooker! I followed the directions exactly, except I added chopped onion and sauted it with the mushrooms. Thank you two so much for your wonderful recipes!

  18. I am planning to make this but would like to double the recipe.

    I am new to the Instant Pot; anyone have advice on how long to increase the original 5 minute cooking time?

    1. Hi Alyssa,

      Welcome to our site and thank you for your question 🙂

      As long as you slice the meat, the cooking time will be the same.

      Please take care & have fun cooking
      Jacky

    2. Wow, wow, wow! I made this for a family gathering this weekend and it turned out GREAT! There weren’t even enough leftovers to share ? Thank you so much for the thorough and easy recipe!

  19. This is the BEST pork roast I’ve ever had and I’ll be fixing it many more times. Sent the recipe and link to all my family members and couldn’t say enough about how delicious and easy to fix this was in my Instant Pot. This is the first recipe I’ve tried of yours as I just recently obtained my Instant Pot and found your website when searching for recipes for it. There are so many delicious looking recipes on your site, I’m going to be very busy trying them out!

  20. Being from the Midwest this reminded us of a stick-to-your-ribs type stew, perfect for this time of year. This dish is incredibly easy and delicious!

  21. Hello
    Thank you for this recipe. Flavor of the pork was delicious. Do you recommend trimming the fat off the meat? There was so much fat in the gravy and even with more cornstarch it wouldn’t thicken to my liking.
    Thank you.

    1. Hi Nancy,

      thank you for your kind words and question 🙂

      I recommend using a oil separator to remove some of the fat after pressure cooking.

      Please take care & have fun cooking
      Jacky

  22. Excellent recipe. Prior to browning the meat, I cut it into 1/2″ slices. Sauted two slices in the Instant Pot and the rest in a cast iron fry pan, in order to reduce the burning in the IP. Also poured the sauce into a fat separator, prior to thickening.

  23. I was skeptical but this is delicious!!! I used a bone in piece and added 10 minutes to cooking time because i couldn’t remove the meat from the bone properly. Turned out fantastic!
    Thanks

  24. Hello Amy and Jacky,
    I finally made the dish today and I got to say, I was really happy with the results. Pork was flavorful and soft. Carrots and potatoes were nice and tender. Your instructions are so easy to follow for a newb cook like myself. Will definitely make it again. And looking forward to your other instant pot recipes! Thanks!

  25. I’m new to the instant Pot, I’ve only made recipes from your site so far. Every one of them has been excellent. I’m looking forward to making this tonight. I read that I can make it with a larger roast (4-5 lbs) and, as long as the pieces are cut into 0.5 inch slices, the cooking time should be the same. My question is, I have a large family, if I add a few more veggies (potatoes and carrots), must I change the time? Or should I do them on the stovetop? I’m so sorry to bother you with these questions and appreciate all the wonderful recipes that make my Instant Pot purchase so worthwhile!

    1. Hi Athena,

      thank you for your kind words and question 🙂

      If you are making a lot of veggies, I would recommend reducing the cooking time by a minute as the get up to pressure time will be longer.

      Take care & have fun cooking
      Jacky

  26. I gotta say this was one of the easiest dishes I’ve ever made in the Instant Pot. While the pork was browning I had time to prepare all the veggies. Instead of using potatoes, I made extra gravy and served it with rice (the kids love saucy rice) and they gobbled it all up. Slicing the pork so thin really sped up the dinner prep and every minute saved from cooking is more family time after dinner. Thanks for the great recipe!

  27. I love to cook and I am still a,novice to my instant pot. Your pork roast is the best dish I have ever made. The flavor is incredible. And your directions are perfect. Only thing I changed was olive oil instead of grapeseed and I did not thicken the juices with cornstarch. Better for my diabetic husband. The broth is so good you can drink it. Fantastic!

  28. THIS IS AMAZING!! My husband requested it for Christmas last year because it is that good. We don’t cook potatoes with the roast because it gives it a flavor we don’t like. We just do mash on the stove then serve this on top:D

    1. Hi Martha,

      thank you for your question 🙂

      We don’t have a hardcopy yet.

      Our recipes are developed in the 6 quarts and for most of them you will not need to divide the recipe in half (as long as the meat fits)

      For recipes with a lot of liquid such as chili, soups, pasta, congees, stocks…etc, you will want to cut them by half in the 3qt.

      The cooking time will stay the same!

      Take care!
      Jacky

    1. Hi Rachel,

      thank you for your question 🙂

      You will want to reduce the amount of salt in the seasonings.

      Please taste and adjust accordingly.

      Take care & have fun cooking
      Jacky

  29. This was an excellent meal. Thank you so much for all of these recipes, they make me love my Instant Pot even more! Also, the Lee Kum Kee soy sauce if really good. Thanks for the recommendation.

    1. Thank you so much for your kindness and support Tony. We truly appreciate it 🙂

      Happy to hear you are enjoying the Lee Kum Kee soy sauce as well!

      Take care & have fun cooking
      Jacky

  30. I am looking for cooking a pork loin rib roast andcant find anything with the bone in except for baby back ribs. Have tried this?

    1. Hi Ron,

      Baby back ribs will work fine. You will want to lower the cooking time to 16 – 20 minutes and natural release.

      Take care & have fun cooking
      Jacky

  31. I seriously am resisting the urge to leave a comment on each of your recipes that I’ve tried because it will sound like a broken record. 🙂 This is another winner. The smell that fills out house reminds me of my mom’s cooking when I was little. I found some pork ribs that were cut into 2 inch pieces (排骨, just a bit longer) from an Asian store and omitted the mushrooms (because they gross the rest of the family out). The pork ribs were about an inch thick, no adjustment to the cooking time, and came out great!

    1. Hi Duncan,

      Japanese soy sauce is mostly categorized to Dark, Light and Tamari.

      The light soy sauce (Chinese) we are referring to is different from the Japanese soy sauce.

      With that said, you can use the dark Japanese soy sauce for this dish.

      Take care & have fun cooking
      Jacky

  32. Seriously amazing meal!!! Anyone reading this who hasn’t tried it, get out your instant pot now!
    This one is a keeper! Thanks, Amy and Jacky, I’ll be looking for more of your recipes.

    I doubled this recipe when I made it and it still came out perfect.

    1. Thank you so much for your kind words Sheri 🙂
      We will be looking forward to seeing what you make next!

      Take care & have an amazing weekend
      Jacky

  33. Well another great Amy and Jacky recipe, you two never fail to make me look good in the kitchen. Made without changes and came out perfectly, I really do appreciate your time and efforts, it show up in the end product. Thank You

  34. Wow! First time I have tried one of your recipes. This pork recipe was truly delicious. Meat was very tender, veggies lovely but the sauce had me truly wanting to lick my plate! Thank you Amy and Jacky, can’t wait to try some of your other recipes.

    1. Omg best recipe ever thank you was in a cooking rut . Love The recipe tasty . My husband had a second helping . I love the instant pot .thansk for sharing. Janet E .

  35. First of all you are such an adorable couple! And obviously quite talented! I had such a difficult time sticking to your 5 minute cook time but I pushed through the urge to go longer and was so glad I did. This is phenomenal! Can’t wait for the hubby to get home. It’s his favorite. I don’t usually cook pork roast because I don’t really like it but thanks to you guys that just changed.

    1. Hi Erin,

      thank you so much for your kind words and also putting trust in the recipe 🙂 !!

      It means so much to us!!

      Have a wonderful weekend
      Jacky

  36. I made this meal as well. OUTSTANDING. I have never used my instant pot so much since I’ve found you!! Everything is delicious and perfect. So nice to have someone else perfect the recipe so I don’t blow it! What is interesting to me is the Asian flare. I would never think to put soy sauce or fish sauce in some of these but they really add wonderful flavor. Keep them coming.

  37. This recipe is just so good!!
    I am very new to Instant pot cooking and thanks to you everything I make is very good.
    For this recipe I made the mistake of cutting the pork first and browning each slice 5 min. both sides…I decreased cooking time to 4 min. to compensate for browning way more then supposed to 😉
    I also used peanut oil since I didn’t have grapeseed oil. and arrowroot powder instead of cornstarch .
    The end result is just so tasty and tender!!!!
    Thank you for an other great recipe

  38. Please excuse me but ………………. OMFG was that Outstanding!! Shot a wild hog last weekend and used a shoulder in the recipe and increased the time from 5 mins to 25. Other than that -and one onion – all per your directions. This is now my “go-to” recipe for wild game. Elk, Mule Deer, Whitetail, Antelope. Have tried endless recipes over the years, but this is now #1! I am amazed.

    1. Your comment is probably the nicest thing you can say to a recipe developer. Thank you so much for your kind words CWilliams 🙂

      Have a great weekend ahead!
      Jacky

  39. Hi Amy and Jacky,
    Thank you so much for the time you spend researching and testing your recipes. I really appreciate it! It’s because I know you spend the time testing that I decided to try out this pork roast recipe. Testing out this recipe turned out well for the most part. I did find that there was not much flavor. I was a bit conservative with using salt because I need to watch my sodium intake though I did add some salt to the gravy. Should I add more salt or is there anything I else should add more of for flavor? Also, the meat was tender for the most part but there were parts that were a bit dry. When I browned the meat, I may have gone a bit over 5 minutes on one side and I let it go to 11 minutes of natural release before doing a quick release. Did those extra minutes cause it to overcook a bit?

    I want to double this recipe and serve it for my dad’s birthday dinner this weekend. I need to serve 7-10 adults. I have an 8 quart LUX and I am looking at probably cooking a 5 lb roast. Would I just double the ingredients? I read in a comment above that I don’t need to increase the cooking time as long as the meat is cut into 0.5 inch pieces, right? Anything else I should be aware of as I double the recipe?

    Thanks again for your great recipes! I look forward to trying out more of your recipes.

    1. Hi Mona,

      thank you so much for your kind words and question 🙂

      Yes, salt is probably the #1 reason for bland food. Salt has the properties to open up and enhance flavors.

      The extra minute will not overcook the bit too much. I would say that part of the meat was quite lean as fat & marbling moisten the surrounding meat.

      The cooking time will be the same as long as the meat is cut into 0.5 inch pieces 🙂

      Please say Happy Birthday to your father for us!

      Take care & have a wonderful time with your family
      Jacky

  40. I made this tonight although I didn’t have mushrooms (used carrots, celery, onion, and potatoes). I loved it, but my husband got some pieces that he said were “dry, rubbery, and no taste.” I set it on high pressure for 5 minutes and it did not release by 10 minutes. I left it until 16 minutes then finally did a quick release. The potatoes were just right, but is this why the pork (fresh butt) was dry in parts? I will definitely make this again, though.

    1. Hi Colleen,

      thank you for your question 🙂

      Yes, I would say it was overcooked a little due to the extra 6 minutes cooking time.

      As for the no taste part, I would recommend adding a little more salt to open up the flavor.

      Take care & have fun cooking
      Jacky

  41. I made this last night and it turned out GREAT! It really was easy and perfect for a chilly, rainy day. Your instructions are clear and easy to understand. Love your website as it’s really helping me to get to know my IP! Thank you!

  42. I made this last night and it was delicious! It was only my second recipe so far in the instant pot and it was so easy. We have the smallest pot so I just cut all the ingredients in half and it was perfect! I love your website!

  43. I made this ip pork roast to night it was awesome,but my meat was frozen,and I went ahead and browned it .but was still quite frozen inside,we timed it six min.pressure ,and natural realise.and thought it could use four more pressure min.with out the veggies.was wonderful.you have the best recipes.it feels like we’re eating out . cause every thing tastes wonderful thank you.love your web sites

  44. I made this even though I didn’t have mushrooms and it was delicious. I believe the roast I used was a pork sirloin roast. I trimmed the fat and cut off about 2 pieces totalling 2 pounds (saving the rest for pulled pork). Everyone LOVED it, especially the gravy. I added an onion for extra flavor. It took me about 70 minutes start to finish since my Instant Pot malfunctioned on the saute setting (it didn’t even heat up on the first saute even though it said “Hot”… no sizzle when I put the meat in). I moved the Pot to the stove to saute and then the IP worked fine for all the rest of the steps including saute garlic and carrots. The only thing that threw me and that would be a positive change to the recipe instructions, would be to say explicitly that a kind of food must be selected to put the IP in pressure cooking mode. I had to pull out my instruction book to be reminded of that. It’s all for the better… I’ll remember next time. I will definitely make this again. THANK YOU!

    1. Hi Tanya,

      thank you for your kind words and suggestions 🙂

      All our recipes are developed with the manual/pressure cook button unless another button was mentioned.

      Happy New Year to you and your family!
      Jacky

  45. Oh my deliciousness! Made this tonight and it was outstanding! The flavors are incredible and my hubby loved it! I added onions and used a pork loin roast so I cooked for 10 minutes!! Definitely a keeper!! Thank you.

    Carrie

    1. Hi Carrie
      I want to make a pork loin roast 5lbs How much did yours weigh? Did you keep it intact not 0.5 ” cuts? 10 min cooked it perfect?

  46. I used this recipe and time and the meat was great. However, the potatoes weren’t quite done. I used red potatoes because that’s what I had and I prefer the taste. Would that have made the difference? I used well marbled meat but would prefer to use loin because it was hard to get rid of the fat after cooking, and I dislike fat. I did some lean pork chops and they came out really tender. Would loin really not be that good?

    1. Hi Lana,

      thank you for your question 🙂

      It shouldn’t have made a difference. It may have been the chunks of potatoes were too large.

      Pork loin are fine as long as they are not overcooked! Once overcooked, it will be tough and dry.

      Happy New Year to you and your family
      Jacky

  47. Looks like a great recipe, but my brand new Duo Instant Pot (6 Qt) won’t let me set the time past 4 minutes!!! I did that, then added another minute. There’s no count down clock, so hope I didn’t overcook things!

    Thanks!

    1. Hi Lisa,

      thank you for your kind words and question 🙂

      You can set the time by pressing the Manual/Pressure Cook button and use the + and – button to adjust the time.

      Happy New Year to you and your family!
      Jacky

  48. Made this for dinner tonight. It’s a rather labor intensive hour, but so worth it. Absolutely delicious! Suggest you have all ingredients prepped & ready to add to the instant pot.

  49. It’s tradition in our family to have pork roast, mashed potatoes and sauerkraut on New Year’s Day so I tried this recipe (heated the sauerkraut on the stove though). I have to say this wasn’t how mom used to fix it but it far surpassed my hopes! The meat was so tender, the potatoes mashed perfectly (and the bits of mushroom in them enhanced the flavor immensely!) Thank you for ushering the new year in with such a wonderful recipe. I have tried several of your recipes and they have all been outstanding!

    1. Hi Sharon,

      Thank you so much for your kind words and using this pork roast recipe for the New Year’s Day 🙂

      It means so much to us to hear your feedback!!

      Happy New Year to you and your family
      Jacky

  50. We bought bone in pork shoulder. We’d prefer to leave it on the bone. Can I follow the same basic recipe but adjust pressure cook time?

    Thanks!

    1. Hi Allison,

      thank you for your question 🙂

      Yes, that will work. I would cook the carrots and potatoes after as the pressure cooking time will have to increase quite a bit depending on how thick the meat is.

      Merry Christmas & Happy New Year to you and your love ones!!

      Jacky

  51. This Pork Roast Recipe was great!!! I didn’t have any potatoes, so I cooked some noodles on the stove to serve with it. I also substituted about a one-half teaspoon of sage for the bay leaves since I didn’t have any bay leaves. The next time I make this recipe, after I remove the pork and veggies, I am going to try making German style spaetzle dumplings in the pot on the saute setting. I may have to add a bit more broth to cook the dumplings. One tip: Do not use a bone-in pork but. My pork had a bone. I browned the meat wit the bone. It was very difficult to cut the meat into one-half inch slices with the bone. Eventually I managed to cut around the bone and discard it, however, it is best to purchase the meat without the bone.

    1. Thank you for your kind words & sharing your cooking experience with us Karie 🙂

      Spaetzle dumplings sound super yummy to me!

      Merry Christmas & Happy New Year to you and your family

      Take care
      Jacky

  52. I was so looking forward to this recipe, because everything else I made from your site has been ridiculously good! But mine didn’t come out fork-tender 🙁 I’m trying to trouble-shoot where I went wrong. I followed the recipe to a tee using a 1.75 lb boneless pork shoulder. I seared on each side (4 sides) for exactly 5 minutes each… was I only supposed to sear 2 sides?

    1. Hi Nate,

      thank you for your feedback and kind words!

      Yes, only supposed to sear the 2 sides, but searing all 4 sides shouldn’t make a large difference.

      Were the pork shoulder cut into 0.5″ thick slices? If not, that would be the problem.

      Other than that, I would think the pork shoulder was not marbling enough.

      Take care & have a wonderful week!
      Jacky

  53. Both my son and I aren’t fans of mushrooms. Do you think this dish will still turn out without adding them? Or should I sub it with something else (like fish sauce or miso paste?)

    1. Hi Julie,

      thank you for your question 🙂

      The dish will be missing some layer of flavoring, but I think it will turn out fine.

      Take care & have fun cooking
      Jacky

  54. Thank you! First time we used the instant pot and we chose this recipe… was absolutely delicious. Our roast was three pounds so I increased the cooking time to 10 minutes. It was so good. I am watching my sodium and was very happy to see that I was able to have a whole pot roast meal with less than 600mg of sodium with slight tweaks (and no one noticed). Thanks again!

  55. Oh WOW! Just tried this recipe. I didn’t have a butt (Ha) so I used a lean sirloin roast and went off the 10 minute recommendation. I also didn’t have the creminis but I did have dried shiitakes so I reconsistuted, squeezed and rough chopped. I added some of the leftover liquid to the pot as extra flavor/sauce. After I took out the meat and veg, I ended up putting the liquid and shiitakes in a blender and I think because they’re so meaty the gravy thickened up on it’s own which was nice not to have to deal with the cornstarch slurry. Put everything atop a waffle made out of leftover stuffing. Talk about comfort food…Keep up the good recipes!

  56. Hello, if I have a pork butt that is about 6 lbs, how should I adjust the liquid and cooking time? Just got my pot delivered today, can’t wait to try this recipe as the first trial on my instant pot! Thank you in advance for your help.

    1. Hi Pam,

      Congrats on your new Instant Pot 🙂

      As long as the pork butt meats are sliced into 0.5″ thick slices, the cooking time will stay the same!

      As long as all the pork butt meats can partially submerged in the liquid, I would recommend using the same amount of liquid.

      Take care & have fun cooking
      Jacky

  57. Oh my word, this was out of this world fantastic! I think the searing the pork and the sautéed mushrooms is what really helped take this to the top for me. I was a bit leery from prior comments as I had a 2.5 # lean pork sirloin, not butt and was afraid it would be tough. I also increased the cooking time to 10 minutes. It was fall apart delicious! I also added more broth as I love gravies. Thanks so much for this fabulous, company worthy recipe.

    1. Thank you so much for your kind words Susan 🙂

      So happy to hear the result with the pork sirloin. It will be super helpful to all our readers!!

      Take care & have an amazing weekend
      Jacky

  58. Thank you again for another great recipe. I love how the potato and carrot retain the structure yet the pork roast is moist and tender.

  59. Loved this recipe for pork. Can I also substitute beef chuck roast for the pork butt? You have another recipe for chuck roast on the site, but that calls for 60-70 minutes of high pressure cooking because it is not sliced into 0.5″ pieces. If I slice the beef chuck into 0.5″, can I also reduce cook time to 5 minutes? How will that impact the flavor/tenderness?

  60. I cooked this the first time I used my Instant Pot and it was amazing. My daughter was so impressed with the outcome. Keep up the great work!

  61. Thank you! Excellent recipe. Definitely a keeper. I added onion and celery. I set it for 5 minutes on high pressure and left for a soccer game. Four hours later I came home to the best pork roast ever. Thank you for sharing! (Tried to click 5 stars and it would only let me rate 4 ?)

  62. Hi Amy + Jacky,
    Thank you so much for your website! All your recipes have been so delicious and easy to make in the Instant Pot! However, my little boy has an allergy to soy. So typically I just omit the soy sauce from all your recipes, do you have any recommendations for replacing the flavor? Thank you!

  63. Thank you. We followed the recipe to a T (except for the roast being 2.4 lb), one of us scoffing and one with fingers crossed, and were very pleased and surprised at the results. For the DUO MINI I suggest reducing the solid ingredients by 25%. We didn’t, our pot was filled to the brim, and it took a very long time to reach pressure. Or better, use a DUO60. It also helps to have everything measured and prepped before starting to keep things running smoothly. lol A delicious dish ladies.

    1. Hi Linda,

      so happy to hear from you again 🙂

      Thank you so much for sharing your cooking experience in the DUO Mini with us.

      Take care & have fun cooking
      Jacky

  64. Hi again. I don’t see where any fat is strained. Does it all stay in the gravy? Also, is there a particular way/direction to cut the meat before cooking? I’ m taking my IP DUO MINI to a friend’s tomorrow and will be making this. Wish me luck.

    1. Hi Linda,

      So happy to hear from you again 🙂

      You can separate the fat from the gravy using a fat separator before adding the cornstarch mixture.

      Best way is to slice the meat against the grain.

      Take care & have fun with your friend!
      Jacky

  65. Just finished cooking this masterpiece! I was craving a good juicy meat recipe (currently pregnant). So glad found this recipe!!
    I used a 3.5 lb pork shoulder butt roast. Serving it over a whole wheat couscous.

    For some reason when I press 5 star, it highlights only 3 stars, so I undid it and skipped the rating.
    Thank you so much!! saving your recipe for lifetime

  66. Hi Ladies,
    I’m excited to make this meal for my family, it looks delicious! I’m actually looking to have a longer cook time as I was hoping to start my IP before leaving to take my son to baseball practice and have it cook while we are gone and naturally pressure release to be finished and ready to eat in more like 90ish minutes instead of the 60. How would I need to modify the time if I were to cook a whole 2.5-3 lb. roast vs. cutting it into .5″ slices?

    Thanks so much for any feedback!

    1. Hi Andrea,

      Thank you for your question and kind words 🙂

      A 2.5 -3 lb roast will take roughly 45 – 55 minutes pressure cooking time + Natural Release.

      Take care & have fun cooking
      Jacky

  67. What a great recipe! I was able to prep everything ahead of time so when it came time for dinner, it was easy-peasy! The gravy was extra yummy, which says a lot because I’m a bit of a gravy snob. The leftovers are going into a pot pie for Sunday’s dinner. Thanks for sharing this with us!

  68. Quick question–I’m trying to make ahead some freezer meals that can be dumped into the instant pot with virtually no extra work. IF I was able to do that with this recipe, how would you recommend going about doing that? (Freeze after meat is browned?) thanks!

    1. Hi Tiffany,

      Thank you for your question 🙂

      I would recommend doubling the recipe, cook the entire meal and then freeze it in portions.

      You can then reheat it anytime you like.

      Take care & have fun cooking
      Jacky

  69. This was first time using my new instant pot and the dish came out great! Followed the recipe exactly, besides leaving out mushrooms, since I didn’t have them on hand. Looking forward to try more of your recipes!

    1. Congrats on your new Instant Pot Zoya!

      Thank you so much for using our recipe as your first meal and your kind words 🙂

      Do let us know if you come across any questions.

      Take care & have fun cooking
      Jacky

  70. Never commented on a recipe before but have to for this one. I followed instructions to a “t” except I added more carrots. This is the BEST instant pot recipe I’ve tried to date!
    It’s one I will use many times and is even company worthy!
    Thanks for a delicious dinner!

  71. This was my first meal made in my newly bought (today) multi cooker. A house full of young men gave me rare compliments. Not that my cooking is bad. They just take me for granted! I served it with rice as I didn’t have time to thicken the gravy. I enjoyed everything about it but just one thing. I think I would have enjoyed it a bit more if it had some extra zing. What do you suggest ? I would give this 5 ✨✨stars but the page isn’t letting me?

    1. Hi Carol,

      Thank you so much for your kind review on the recipe 🙂
      I have fixed the star rating!

      Some Cayenne Pepper (powder) will do!

      take care & have fun cooking
      Jacky

  72. Just a great recipe. But watch out this roast is so good you might hurt yourself….overeating. Good marbled meat ..beef or pork is wonderful cooked in a pressure cooker. Thank you ladies so much for this.

  73. First of all thank you for the great recipes. I have tried the Baby Back ribs and the Spaghetti Bolognese and they were both fantastic. I was thinking about trying this Pork Roast, but had one question. My crew generally dislikes meat dishes with visible fat, my question is does the fat break down or is it still visible once cooked?

    1. Hi Rick,

      thank you for your kind words and question 🙂

      The marbling fat will be rendered down, but you may want to trim some of the excessive fat.

      Take care & have fun cooking!
      Jacky

  74. Tried this recipe today. It came out great and my husband loved it! The sauce was divine. Thank you for this wonderful recipe. 🙂

  75. Hi,
    Thank you for all the great recipes!
    I just wanted to ask you if the Chinese name for this cut is also Plum Head Meat (poor translation, sorry!) I have some of that cut of pork in my freezer and ws wondering if that would work out.
    Thanks, Elle

  76. I made this recipe today. Used a piece of pork from our own pig that was nice and marbled. I did not have light soy sauce and did not have no salt homemade chicken stock so used regular tamari and chicken stock. I did not add a lot of salt to season the meat before browning as I would rather have to add salt at the end. The flavor of this is very good. Our meat sliced in the 0.5″ slices did not get tender with the 5 minute cooking time. I added 3 more minutes after removing the potatoes and carrots and it was still chewy. I think the next time I will do 10 min with the 10 min natural pressure release. I actually think this would be good with the mushrooms as a sub for the meat over rice or noodles! Was my first total meal in my IP. Also thinking I may cut the meat into nice size chunks. Thank you.

    1. Hi Kandy,

      Congrats on your first meal in the Instant Pot.
      Thank you for your kind comment and review 🙂

      I am thinking if the connective tissues for your pigs may have been tougher as I assume they get to exercise a lot more than the supermarket version.
      Only way to find out is sending us a nice & marbled piece so we can test (Just kidding) 🙂

      Take care & have fun cooking
      Jacky

  77. I know you mentioned earlier this is made for shoulder, not loin…. but loin is all I have in the house. Is it really impossible?

    1. Hi Lisa,

      it is great to hear from you again and thank you for your question 🙂
      Loin is not too suitable for the pressure cooker as it is very lean.

      It is not impossible, but the result may leave a lot to desire if you are picky.

      See you around!

      Take care & have fun cooking
      Jacky

    1. Hi Marcelle,

      thank you for your question.
      If you cut the meat into 0.5″ slices as shown in the recipe then the cooking time will stay the same 🙂

      Take care & have fun cooking!
      Jacky

  78. I’m sad because the pork was not tender at all after following the recipe to the letter. Great flavor, though! I fished everything out and put the pork back in for 30 mins as prescribed by the Instant Pot cookbook. Much better. Thanks for the gorgeous flavor in this recipe.

    1. Hi JB,

      thank you for your feedback 🙂

      May I know what cut of Pork did you use?
      Were they cut into 0.5” thick slices?

      Happy New Year & Have Fun Cooking!
      Jacky

    1. Hi Tracy,

      Thank you for your question.
      The pressure cooking time is 5 minutes.
      The overall cooking time is an estimated time it will take you to cook this recipe from start to finish. (prep, browning the pork roast, going up to pressure natural release…etc)

      Happy New Year & Have fun cooking!
      Jacky

  79. Hi,

    I’m new to IP & I really like how detailed & easy to follow recipes you’ve created. Plus videos help immensely.

    I was wondering for your pork roast recipe, if I double the weight of the meat do I just double everything : cook time & of course ingredients?

    Is it safe to say this rule works in general for IP?

    1. Hi Leticia,

      thank you for your kind words and question 🙂
      Since we will be cutting the meat into 0.5 inches thickness slices, it will not matter if you double the weight of the meat. It will cook at the exact time 🙂
      You do not have to double the liquid as well.

      Usually the general rule is cooking time will stay the same unless the thickness of the meat changes.

      Have fun cooking!
      Jacky

  80. I’m drooling already! One question. When you remove the roast from the pot after browning, do you use tongs or does it matter if you use a fork to remove?

    1. Happy New Year Bonnie!

      It’s great to hear from you again 🙂
      We used tongs, but you can also use fork 🙂

      Just try not to poke too many holes as the pork shoulder hasn’t rested yet.

      Have fun cooking

      See you around!
      Jacky

  81. Happy new year to you both, I just wanted to ask if I could use pork loin for your recipe, as it sounds so nice, many thanks, Leigh

    1. Hi Leigh,

      Happy New Year! This recipe is specially designed for pork shoulder cut and will not work with pork loin 🙁
      Perhaps we can work on a pork loin roast later 🙂

      Have fun cooking!
      Jacky

  82. Saw your email this morning and went right down to my freezer and pulled out a 5lb butt (farm raised and I saw it walking around before it met its end). We just finished eating dinner. Wow. This was really good. I doubled everything and I had just enough juice to cram all the sliced meat into my 8qt IP with the potatoes placed nicely on top as in your pic. I highly recommend this recipe and will be sharing it on the Instant Pot Community FaceBook page.

    1. Happy New Year Vicki
      Thank you for using our recipe and I am glad you enjoyed it!
      5lb is quite large. I am surprised you can cram it all in the 8qt IP with the potatoes on top 🙂

      Have fun cooking & take care!
      Jacky

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