Instant Pot Pork Roast

4.49 from 89 votes

My Instant Pot Pork Roast is a pressure cooker pork roast recipe with potatoes and carrots that comes together in no time! It's fall-off-the-bone perfect.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

2 pounds pork shoulder also called pork butt
2 tablespoons olive oil
1 small onion chopped
1 large carrot chopped into large chunks
1 pound baby potatoes
¼ cup diced tomatoes
3 cloves garlic minced
2 cups chicken broth or stock
2 tablespoons Worcestershire sauce
¼ cup water
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon smoked paprika
2 tablespoons cornstarch
Salt and pepper to taste

Instructions

Set instant pot to the high saute setting
Season pork with salt and pepper. Heat olive oil and add pork cooking until it is evenly browned about 2-3 minutes per side. Remove and set aside.
Add onions and cook until translucent about 2-3 minutes. Stir in garlic and diced tomatoes until fragrant. Stir in chicken broth, Worcestershire sauce, seasonings, potatoes, and carrots. Top with pork.
Select the “manual” setting. Adjust pressure to high and set for 55-60 minutes. When finished cooking, allow the Instant Pot to do a natural release for 10 minutes. Then turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
Remove pork, potatoes, and carrots from the pot, and let rest for 5 minutes before slicing pork roast.
In a small bowl mix together cornstarch and water then set aside.
Select the high saute setting. Bring the broth to a boil and stir in cornstarch mixture. Continue stirring until thickened.
Serve pork, potatoes, and carrots with gravy immediately.

Notes

You can double this recipe pretty easily! Just adjust cooking times as necessary.

Nutrition