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4.98 from 147 votes

Instant Pot Pork Roast

Easy to cook Instant Pot Pork Roast with few healthy pantry ingredients. Juicy, Tender, Flavorsome Instant Pot Pork Butt done in an hour! Enjoy this budget-friendly Wholesome Sunday Pork Roast.
Servings 2 - 4
Total Time 1 hr

Ingredients

  • 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

Thickener

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

Instructions

  • 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~ :)

Video

Notes

Pressure Cooking Time: We’re pressure cooking the sliced pork butt at High Pressure for 5 minutes. This short cooking time works because we're cutting them into 0.5” thick slices. Keep in mind the optimal pressure cooking time depends mostly on the thickness and the cut of meat. So, adjust the cooking time if you’re using another cut or a thicker cut of pork.
Cremini Mushrooms: We developed this recipe with cremini mushrooms because they’re more flavorful and mature than white button mushrooms. But if you like, you can substitute them with white button mushrooms.
Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 477kcal

Nutrition

Calories: 477kcal | Carbohydrates: 41g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 674mg | Potassium: 1700mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8528IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 4mg