cooco logo
Search icon
Notification icon
Instant pot pork roast

Instant pot pork roast

By Emma Pang
20’ Prep time
60’ Cook time
80’ Total time
546 Calories
6 Serving

Summary

This instant pot pork roast recipe has saved the day multiple times when i’ve been in a pinch. i love it because not only do you get super tender pork, but you also get a boat load of veggies, too!
Emma Pang 0 Followers

Step by Step

Step 1
Check circle icon

Step 1

First, mix together all dry rub spices in a bowl using a fork get rid of any lumps!
Step 2
Check circle icon

Step 2

Next, rub the spice mixture all over your pork roast with your hands. Be sure that every inch of the roast is covered. Set aside.
Check circle icon

Step 3

Turn on the saute feature of your Instant Pot and add two tablespoons of olive oil to the pot. When olive is fragrant add onions and garlic. Cook for 2-3 minutes and remove from Instant Pot.
Check circle icon

Step 4

Add the last two tablespoons of olive oil to the Instant Pot and add the pork roast and sear for 2-3 minutes on each side to brown the pork.*
Check circle icon

Step 5

Remove pork from Instant Pot and deglaze your Instant Pot by pouring wine and broth into the bottom of the pot. Scrape all of the brown bits from the bottom the Instant Pot with a spatula. We do this to prevent the burn feature and for easier cleaning at the end.
Step 6
Check circle icon

Step 6

Then, add cooked onion and garlic, and fresh rosemary to the liquid and place metal Instant Pot trivet on top. Finally, place pork roast on top of the trivet and cover Instant Pot. Seal Instant Pot and set it to manual high pressure for 70 minutes.
Check circle icon

Step 7

Quick release pressure and add carrots and potatoes to Instant Pot. Cover again and set Instant Pot to manual high pressure for 3 additional minutes.
Check circle icon

Step 8

Quick release again and remove pork roast and veggies from the Instant Pot and place them in a large bowl. Throw rosemary sprigs away.
Check circle icon

Step 9

Remove trivet and set aside. Add balsamic vinegar to the wine sauce. Mix well and then sprinkle on corn starch to the wine sauce.**
Check circle icon

Step 10

Turn saute feature on and whisk mixture until the corn starch has dissolved. Cook for 3-4 minutes or until sauce thickens.
Check circle icon

Step 11

Place veggies and pork roast back into the Instant Pot.
Check circle icon

Step 12

Serve veggies and pork together and sauce on the top.

Tips and Warnings

  • If the ‘hot’ or ‘burn’ notice turns on during the searing of your pork roast, don’t panic. Continue searing! We will be deglazing the pan which will help cool the pot down.
  • Balsamic vinegar: we prefer 1/2 cup of balsamic vinegar because it gives the sauce a sweet and savory flavor. Feel free to start with 1/4 cup, taste it, and add from there.
  • Make sure that when you sprinkle corn starch you evenly disperse over the sauce, rather than in one clump. Corn starch will clump if you do this!

Ingredient

  • Large carrots
    Large carrots
    2
  • Large potatoes
    Large potatoes
    2
  • Pork shoulder roast
    Pork shoulder roast
  • Ground cinnamon
    Ground cinnamon
    2.46 ml
  • Chicken broth
    Chicken broth
    236.59 ml
  • Olive oil
    Olive oil
    59.15 ml
  • Dried thyme
    Dried thyme
    4.93 ml
  • Corn starch
    Corn starch
    29.57 ml
  • Dry red wine
    Dry red wine
    118.29 ml
  • Garlic powder
    Garlic powder
    7.39 ml
  • Medium yellow onion
    Medium yellow onion
    0.5
  • Brown sugar
    Brown sugar
    29.57 ml
  • Coarse salt
    Coarse salt
    73.93 ml
  • Ground pepper
    Ground pepper
    2.46 ml
  • Onion powder
    Onion powder
    4.93 ml
  • Pork shoulder roast
    Pork shoulder roast
    0.91 kg
  • Sprigs fresh rosemary
    Sprigs fresh rosemary
    2
  • Garlic
    Garlic
    2 pcs

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant