You’re craving a hearty, home-cooked pork roast but short on time? Look no further! Our collection of 25 Instant Pot recipes delivers tender, flavorful dinners in a flash—perfect for busy weeknights. From classic herb-crusted roasts to zesty international twists, we’ve got comfort food covered. Dive in and discover your new go-to meal!
Instant Pot Pulled Pork
Whenever my family requests a crowd-pleasing meal that practically cooks itself, my Instant Pot pulled pork is the first thing that comes to mind—it’s become our go-to for effortless entertaining and weeknight dinners alike. With just a handful of ingredients and about an hour of hands-off cooking, you can achieve fall-apart tender pork that’s packed with smoky-sweet flavor. I love how versatile it is; we use it for everything from tacos to sliders, and it freezes beautifully for future meals.
Ingredients
– 3 pounds boneless pork shoulder, trimmed and cut into 4 equal chunks
– 1 tablespoon avocado oil
– 1 cup homemade chicken stock
– ¼ cup apple cider vinegar
– 2 tablespoons dark brown sugar, firmly packed
– 1 tablespoon smoked paprika
– 2 teaspoons fine sea salt
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon cayenne pepper
– 2 bay leaves
Instructions
1. Pat the pork shoulder chunks completely dry with paper towels to ensure a proper sear. 2. Select the “Sauté” function on your Instant Pot and heat the avocado oil until shimmering, about 2 minutes. 3. Sear the pork chunks on all sides until deeply browned, approximately 3–4 minutes per side, working in batches if necessary to avoid overcrowding. 4. Deglaze the pot with the chicken stock, scraping up any fond from the bottom with a wooden spoon to incorporate flavor. 5. Whisk together the apple cider vinegar, dark brown sugar, smoked paprika, fine sea salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl until fully combined. 6. Pour the spice mixture over the pork in the Instant Pot, then add the bay leaves. 7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes. 8. Allow for a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure. 9. Transfer the pork to a large bowl, discarding the bay leaves, and shred it using two forks. 10. Skim excess fat from the cooking liquid, then mix a portion back into the shredded pork to moisten it to your desired consistency. Seriously, the pork emerges so succulent and infused with a balanced heat from the cayenne and sweetness from the brown sugar—it’s perfect piled onto brioche buns with a tangy slaw or stuffed into warm tortillas with pickled onions.
Pressure Cooker Pork Roast with Apples
Every autumn, when the crisp air settles in, I find myself craving the comforting aroma of pork and apples simmering together—it’s a tradition that reminds me of family gatherings and cozy Sunday dinners. Using my trusty pressure cooker not only speeds things up but also locks in those incredible juices, making this dish a weeknight lifesaver without sacrificing depth of flavor.
Ingredients
– 3 pounds bone-in pork shoulder roast
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 firm, tart apples (such as Granny Smith), cored and sliced into ½-inch wedges
– 1 cup dry hard cider
– 1 tablespoon fresh thyme leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup heavy cream
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. Select the “Sauté” function on your pressure cooker and heat the clarified butter until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until deeply browned, approximately 4–5 minutes per side, then transfer to a plate.
4. Add the diced onion to the pot and sauté until translucent, about 3 minutes, scraping up any browned bits from the bottom.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Pour in the hard cider to deglaze the pot, simmering for 1 minute to reduce slightly.
7. Return the pork roast to the pot and arrange the apple wedges around it.
8. Sprinkle with fresh thyme leaves, fine sea salt, and freshly cracked black pepper.
9. Secure the lid, set the pressure cooker to high pressure, and cook for 60 minutes.
10. Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure.
11. Transfer the pork and apples to a serving platter and tent loosely with foil.
12. Stir the heavy cream into the cooking liquid and simmer on the “Sauté” setting for 3–4 minutes until slightly thickened.
13. Slice the pork against the grain and serve drizzled with the cream sauce.
For an extra layer of richness, I sometimes swirl in a knob of cold butter at the end—it emulsifies beautifully into the sauce. Fall-apart tender pork mingles with the sweet-tart apples, creating a harmony that’s perfect over mashed potatoes or alongside roasted root vegetables for a hearty, autumnal feast.
Instant Pot Pork Roast with Gravy
Vividly recalling my grandmother’s Sunday dinners, I’ve perfected this Instant Pot pork roast to bring that same cozy, savory comfort to busy weeknights—because nothing says home like a tender roast with rich gravy.
Ingredients
– 3 lb boneless pork shoulder roast, trimmed and tied
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup dry white wine
– 2 cups unsalted chicken stock
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Pat the pork roast dry with paper towels and season evenly with kosher salt and black pepper.
2. Select the “Sauté” function on the Instant Pot and heat avocado oil until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until deeply browned, approximately 4 minutes per side, then transfer to a plate.
4. Add finely diced yellow onion to the pot and sauté until translucent, about 3 minutes, scraping up any browned bits.
5. Stir in minced garlic and cook until fragrant, 30 seconds, to build a flavor base without burning.
6. Deglaze with dry white wine, simmering for 2 minutes to reduce by half and dissolve fond.
7. Pour in unsalted chicken stock and add fresh thyme leaves, then return the seared pork roast to the pot.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes, followed by a natural release for 15 minutes.
9. Carefully remove the pork roast, tent with foil, and let rest while you prepare the gravy.
10. In a small saucepan, melt unsalted butter over medium heat and whisk in all-purpose flour to form a roux, cooking for 1 minute until pale golden.
11. Strain the cooking liquid from the Instant Pot, then gradually whisk it into the roux until smooth and thickened, simmering for 3 minutes.
12. Slice the pork roast against the grain and serve drizzled with the gravy.
Rich, velvety gravy clings to each slice of melt-in-your-mouth pork, with the thyme’s earthy notes balancing the savory depth—try it over creamy mashed potatoes or with roasted root vegetables for a hearty, satisfying meal that feels both elegant and effortless.
Quick and Easy Instant Pot Pork Roast
Sometimes, after a long day at work, I crave something hearty and comforting without spending hours in the kitchen—that’s where this Instant Pot pork roast comes to the rescue, delivering tender, flavorful meat with minimal effort. I first tried this recipe during a busy holiday season when time was tight but guests were hungry, and it’s been a staple in my rotation ever since for its reliability and rich taste. If you’re like me and love a dish that feels homemade without the fuss, you’ll appreciate how this one brings warmth to the table in no time.
Ingredients
– 3 pounds boneless pork shoulder roast, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 cup low-sodium chicken stock
– 2 tablespoons apple cider vinegar
– 1 tablespoon smoked paprika
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, chilled and cubed
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat the pork shoulder roast dry with paper towels to ensure a proper sear.
2. Season the pork roast evenly on all sides with kosher salt and freshly ground black pepper.
3. Select the “Sauté” function on the Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
4. Sear the pork roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
5. Remove the pork roast from the Instant Pot and set it aside on a plate.
6. Add the finely diced yellow onion to the pot and sauté for 3-4 minutes until translucent and softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Deglaze the pot with low-sodium chicken stock, scraping up any browned bits from the bottom with a wooden spoon.
9. Add the apple cider vinegar, smoked paprika, and dried thyme, stirring to combine the ingredients.
10. Return the seared pork roast to the Instant Pot, nestling it into the liquid.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
12. Allow for a natural pressure release for 15 minutes before manually releasing any remaining pressure.
13. Transfer the pork roast to a cutting board and let it rest for 10 minutes to redistribute juices.
14. While the pork rests, use an immersion blender to puree the cooking liquid into a smooth sauce, or strain it for a clearer consistency.
15. Whisk the chilled, cubed unsalted butter into the sauce until emulsified and glossy.
16. Slice or shred the pork roast as desired and toss it with the sauce.
17. Garnish with finely chopped fresh parsley before serving.
Perfectly tender and infused with smoky, savory notes from the paprika and thyme, this pork roast melts in your mouth with a rich, buttery sauce that clings to every bite. I love serving it over creamy mashed potatoes or alongside roasted vegetables for a complete meal that always impresses, and it reheats beautifully for leftovers—making it a practical choice for meal prep throughout the week.
Instant Pot Pork Roast with Vegetables
Last week, when my family begged for comfort food but I had zero time, this pressure cooker miracle became our savior—tender pork with caramelized vegetables in under an hour, proving busy days can still taste luxurious.
Ingredients
– 3 lb bone-in pork shoulder roast, patted dry
– 2 tbsp avocado oil
– 1 cup low-sodium chicken stock
– ¼ cup dry white wine
– 4 garlic cloves, thinly sliced
– 1 tbsp fresh rosemary, finely minced
– 2 tsp Diamond Crystal kosher salt
– 1 tsp freshly cracked black pepper
– 1 lb baby Yukon Gold potatoes, halved
– 3 large carrots, peeled and cut into 2-inch batons
– 1 large yellow onion, julienned
– 2 tbsp unsalted butter, chilled and cubed
Instructions
1. Select “Sauté” mode on a 6-quart Instant Pot and heat avocado oil until shimmering, about 3 minutes.
2. Season pork shoulder roast evenly with kosher salt and black pepper on all surfaces.
3. Sear the roast in the hot oil until a deep golden-brown crust forms, approximately 4 minutes per side.
4. Deglaze the pot with dry white wine, scraping the browned fond from the bottom with a wooden spoon.
5. Pour in low-sodium chicken stock and add thinly sliced garlic and minced rosemary.
6. Arrange halved baby Yukon Gold potatoes, carrot batons, and julienned onion around the pork roast.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 45 minutes.
8. Allow a natural pressure release for 15 minutes, then carefully quick-release any remaining steam.
9. Transfer the pork roast and vegetables to a serving platter using tongs and a slotted spoon.
10. Switch to “Sauté” mode again and whisk chilled butter cubes into the cooking liquid until emulsified into a glossy sauce.
11. Spoon the sauce over the pork and vegetables before serving.
Amazingly, the pork shreds effortlessly with forks, its richness cut by the sweet, wine-kissed vegetables—serve it over creamy polenta or shred leftovers into tacos for a next-day twist.
Spicy Instant Pot Pork Roast
Sometimes, after a long day at work, I crave something hearty and spicy that doesn’t require hours of babysitting—this pork roast is my go-to for those nights. It’s packed with flavor and comes together effortlessly in the Instant Pot, making it perfect for busy weeknights or cozy weekends. I love how the spices meld together, filling the kitchen with an aroma that reminds me of family dinners growing up.
Ingredients
– 2.5 lbs boneless pork shoulder roast, trimmed and cut into 2-inch cubes
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp smoked paprika
– 1 tsp cayenne pepper
– 1 tsp ground cumin
– 1 cup low-sodium chicken stock
– 2 tbsp apple cider vinegar
– 1 tbsp tomato paste
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp chopped fresh cilantro for garnish
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tbsp avocado oil until shimmering, about 2 minutes.
2. Add 2.5 lbs cubed pork shoulder in a single layer and sear for 3-4 minutes per side until deeply browned, working in batches if necessary to avoid overcrowding (tip: proper searing locks in juices for a more flavorful roast).
3. Transfer the seared pork to a plate and set aside.
4. Add 1 finely diced yellow onion to the pot and sauté for 4-5 minutes until translucent and lightly caramelized.
5. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 tbsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp ground cumin, toasting the spices for 30 seconds to intensify their flavor (tip: toasting spices releases essential oils, enhancing the dish’s depth).
7. Pour in 1 cup low-sodium chicken stock, using a wooden spoon to deglaze the pot and scrape up any browned bits from the bottom.
8. Whisk in 2 tbsp apple cider vinegar and 1 tbsp tomato paste until fully incorporated.
9. Return the seared pork and any accumulated juices to the pot, stirring to coat with the liquid.
10. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, stirring to distribute evenly.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 45 minutes.
12. Allow for a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure (tip: natural release helps keep the pork tender and prevents it from becoming tough).
13. Remove the lid and use two forks to shred the pork directly in the pot.
14. Garnish with 2 tbsp chopped fresh cilantro before serving.
Rich and succulent, this pork roast boasts a melt-in-your-mouth texture with a bold, spicy kick from the cayenne and smoked paprika. Serve it over creamy polenta or in warm tortillas with a dollop of sour cream to balance the heat, making it a versatile centerpiece for any meal.
Instant Pot Pork Roast with Sweet Potatoes
Perfectly tender pork roast with caramelized sweet potatoes has become my go-to comfort meal during busy weeknights. I discovered this Instant Pot gem after a particularly hectic day when my family craved something hearty but I had zero energy for elaborate cooking—now it’s in our regular rotation for its foolproof simplicity and rich flavors.
Ingredients
– 3 lb boneless pork shoulder roast, trimmed and tied with kitchen twine
– 2 large orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
– 1 cup low-sodium chicken stock, preferably homemade
– 2 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary leaves, finely chopped
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Pat the pork roast completely dry with paper towels to ensure a proper sear.
2. Season all sides of the roast evenly with fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat extra-virgin olive oil until shimmering, about 2 minutes.
4. Sear the pork roast for 4 minutes per side until a deep golden-brown crust forms, using tongs to turn it carefully.
5. Transfer the seared roast to a plate and deglaze the pot with low-sodium chicken stock, scraping up all the browned bits with a wooden spoon.
6. Add minced garlic and finely chopped fresh rosemary to the pot, stirring for 30 seconds until fragrant.
7. Place the sweet potato cubes around the perimeter of the pot to create a bed for the roast.
8. Return the seared pork roast to the center of the pot, resting it on the sweet potatoes.
9. Sprinkle smoked paprika evenly over the roast and vegetables.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 55 minutes.
11. Allow a natural pressure release for 15 minutes before quick-releasing any remaining pressure.
12. Remove the roast to a cutting board, tent with foil, and let rest for 10 minutes to redistribute juices.
13. While resting, use a slotted spoon to transfer sweet potatoes to a serving platter.
14. Slice the pork against the grain into ½-inch thick portions using a sharp carving knife.
15. Arrange the sliced pork over the sweet potatoes and spoon the cooking liquid over as a light sauce. Luscious doesn’t even begin to describe the melt-in-your-mouth texture of the pork, which shreds effortlessly with a fork yet holds beautiful slices. The sweet potatoes develop an almost candied quality from the pork drippings, creating a perfect sweet-savory balance that pairs wonderfully with a crisp apple slaw or over creamy polenta for a comforting twist.
Honey Garlic Instant Pot Pork Roast
Just last week, I found myself craving something hearty yet effortless after a long day—this honey garlic pork roast became my instant solution, filling the kitchen with the most incredible aromas that had my family gathering around the Instant Pot in anticipation. It’s one of those recipes that feels both indulgent and surprisingly simple, perfect for busy weeknights or lazy Sundays when you want maximum flavor with minimal fuss.
Ingredients
– 1 (3-pound) boneless pork shoulder roast, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 6 large garlic cloves, minced
– ⅓ cup raw honey
– ¼ cup low-sodium tamari sauce
– 2 tablespoons apple cider vinegar
– 1 cup unsalted chicken stock
– 1 tablespoon cornstarch
– 2 tablespoons cold filtered water
– 2 tablespoons unsalted butter, cut into small cubes
– Fresh chopped parsley for garnish
Instructions
1. Pat the pork roast completely dry with paper towels to ensure a proper sear.
2. Season all sides of the roast evenly with fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
4. Sear the pork roast for 4-5 minutes per side until a deep golden-brown crust forms, resisting the urge to move it prematurely.
5. Remove the roast and set it aside on a clean plate, then pour off any excess fat from the pot.
6. Add the minced garlic to the pot and sauté for 45-60 seconds until fragrant but not browned.
7. Deglaze with unsalted chicken stock, scraping the bottom with a wooden spoon to release any browned bits.
8. Whisk in the raw honey, low-sodium tamari sauce, and apple cider vinegar until fully combined.
9. Return the seared pork roast to the pot, nestling it into the liquid.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 65 minutes.
11. Allow for a natural pressure release for 15 minutes before carefully switching the valve to “Venting.” Tip: A natural release helps keep the meat tender and juicy.
12. Transfer the pork to a cutting board and tent loosely with foil to rest for 10 minutes.
13. Meanwhile, select “Sauté” again and bring the liquid to a simmer.
14. Create a slurry by whisking cornstarch with cold filtered water until smooth, then stir it into the simmering sauce.
15. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.
16. Turn off the heat and stir in the cubed unsalted butter until melted and emulsified. Tip: Adding butter off-heat prevents the sauce from breaking and adds richness.
17. Slice or shred the pork and drizzle generously with the sauce, then garnish with fresh chopped parsley. Tip: For extra flavor, let the shredded pork sit in the sauce for 5 minutes before serving.
This roast emerges incredibly tender, practically falling apart with a gentle tug of the fork, while the honey garlic glaze strikes a perfect balance between sweet and savory with a subtle tang from the vinegar. I love serving it over creamy mashed potatoes or fluffy jasmine rice to soak up every bit of that luxurious sauce, and it’s even better the next day as leftovers tucked into warm tortillas with a crisp slaw.
Instant Pot Pork Roast with Mushrooms
Vividly recalling my grandmother’s Sunday dinners, I’ve perfected this Instant Pot pork roast—tender, mushroom-rich, and effortlessly elegant for busy weeknights. It’s become my go-to for impressing guests without slaving all day, and the aroma alone will have everyone gathered around the kitchen.
Ingredients
– 3 lbs bone-in pork shoulder roast, trimmed and patted dry
– 2 tbsp avocado oil
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 8 oz cremini mushrooms, sliced
– 1 cup dry white wine, such as Sauvignon Blanc
– 1 cup unsalted chicken stock
– 2 tbsp unsalted butter
– 2 tbsp fresh thyme leaves
– 1 tbsp cornstarch
– 2 tbsp cold water
Instructions
1. Season the pork shoulder roast evenly on all sides with fine sea salt and freshly cracked black pepper.
2. Select the “Sauté” function on the Instant Pot and heat avocado oil until shimmering, about 2 minutes.
3. Sear the pork roast for 4 minutes per side until a deep golden-brown crust forms, using tongs to turn it carefully.
4. Transfer the seared pork to a plate and set aside, leaving any rendered fat in the pot.
5. Add finely diced yellow onion to the pot and sauté for 3 minutes until translucent, scraping up browned bits with a wooden spoon for added flavor depth.
6. Stir in minced garlic and sliced cremini mushrooms, cooking for 2 minutes until mushrooms begin to soften and release moisture.
7. Pour in dry white wine to deglaze the pot, simmering for 1 minute while stirring to dissolve any remaining fond.
8. Add unsalted chicken stock and fresh thyme leaves, then return the seared pork roast to the pot, nestling it into the liquid.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes, allowing a natural pressure release for 15 minutes afterward to keep the meat juicy.
10. Carefully remove the lid and transfer the pork to a cutting board, tenting it loosely with foil to rest for 10 minutes.
11. Switch the Instant Pot to “Sauté” and bring the cooking liquid to a simmer, then whisk in a slurry of cornstarch and cold water to thicken the sauce for 2 minutes until it coats the back of a spoon.
12. Stir in unsalted butter off the heat until melted and glossy, creating a rich, velvety finish.
13. Slice the pork against the grain into ½-inch thick portions and serve drizzled with the mushroom sauce.
Gloriously tender and infused with earthy mushrooms, this roast boasts a melt-in-your-mouth texture from the pressure cooking, while the reduced wine and stock sauce adds a bright, savory complexity. I love serving it over creamy polenta or with crusty bread to soak up every last drop—it’s a dish that feels both rustic and refined, perfect for a cozy night in.
BBQ Instant Pot Pork Roast
Warm summer evenings always make me crave that classic barbecue flavor, but turning on the oven just feels wrong when the temperature soars. That’s why this Instant Pot version has become my go-to for satisfying those smoky cravings without heating up the whole kitchen—plus, it’s ready in a fraction of the time!
Ingredients
– 3 lb bone-in pork shoulder roast
– 2 tbsp avocado oil
– 1 cup homemade barbecue sauce
– 1/2 cup low-sodium chicken stock
– 2 tbsp apple cider vinegar
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp freshly cracked black pepper
– 1/2 tsp cayenne pepper
– 1 large yellow onion, julienned
Instructions
1. Pat the 3 lb bone-in pork shoulder roast completely dry with paper towels to ensure proper browning.
2. Select the “Sauté” function on your Instant Pot and heat 2 tbsp avocado oil until shimmering, about 3 minutes.
3. Sear the pork roast on all sides until deeply caramelized, approximately 4-5 minutes per side.
4. Remove the roast and set aside temporarily on a clean plate.
5. Add 1 large julienned yellow onion to the pot and sauté until translucent, about 3 minutes, scraping up any browned bits from the bottom.
6. Deglaze with 1/2 cup low-sodium chicken stock, stirring constantly to prevent burning.
7. Whisk in 1 cup homemade barbecue sauce, 2 tbsp apple cider vinegar, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp freshly cracked black pepper, and 1/2 tsp cayenne pepper until fully incorporated.
8. Return the seared pork roast to the pot, nestling it into the sauce mixture.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 75 minutes.
10. Allow for a 15-minute natural pressure release before manually releasing any remaining pressure.
11. Transfer the roast to a cutting board and tent loosely with foil to rest for 10 minutes.
12. Meanwhile, select “Sauté” again and reduce the sauce until it coats the back of a spoon, about 8-10 minutes.
13. Shred the pork using two forks, discarding any large fat deposits or bones.
14. Toss the shredded pork with the reduced sauce until evenly coated.
Juicy doesn’t even begin to describe the texture—each strand of pork practically melts while maintaining just enough bite to hold up to the tangy, slightly spicy sauce. I love serving this piled high on toasted brioche buns with a crisp vinegar-based slaw, or even folded into warm corn tortillas with pickled red onions for a next-day taco twist!
Instant Pot Pork Roast with Cranberries
Gosh, nothing beats coming home to the aroma of a tender pork roast simmering away in my Instant Pot—it’s my go-to for busy weeknights when I crave something hearty without the fuss. I love how the cranberries add a festive twist, making it feel special even on a regular Tuesday. This recipe has become a staple in my kitchen, especially during the cooler months when I’m all about cozy, one-pot meals that warm the soul.
Ingredients
- 1 (3-pound) boneless pork shoulder roast, trimmed of excess fat
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup fresh cranberries
- ½ cup dry red wine, such as Cabernet Sauvignon
- 1 cup low-sodium chicken stock
- 2 sprigs fresh rosemary
- 1 tablespoon unsalted butter, chilled and cubed
Instructions
- Pat the pork shoulder roast dry with paper towels to ensure a proper sear.
- Season the roast evenly on all sides with kosher salt and freshly ground black pepper.
- Select the “Sauté” function on the Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
- Sear the pork roast for 4-5 minutes per side until a deep golden-brown crust forms, turning with tongs to avoid piercing the meat.
- Transfer the seared roast to a plate and set aside temporarily.
- Add the finely diced yellow onion to the pot and sauté for 3-4 minutes until translucent and fragrant.
- Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
- Deglaze the pot with dry red wine, scraping the bottom with a wooden spoon to loosen any browned bits for enhanced flavor.
- Pour in the low-sodium chicken stock and bring the mixture to a simmer for 1 minute.
- Return the seared pork roast to the pot, along with any accumulated juices.
- Scatter the fresh cranberries around the roast and add the fresh rosemary sprigs.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
- Allow for a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure.
- Remove the lid and transfer the pork roast to a cutting board; let it rest for 10 minutes to redistribute juices.
- Discard the rosemary sprigs and use an immersion blender to puree the cooking liquid and cranberries into a smooth sauce.
- Stir in the chilled, cubed unsalted butter until fully emulsified and the sauce thickens slightly.
- Slice the pork roast against the grain into ½-inch thick portions.
Yes, the pork emerges incredibly tender, practically falling apart with a gentle touch, while the cranberry sauce lends a vibrant, tangy sweetness that cuts through the richness. I love serving it over creamy mashed potatoes or with a side of roasted vegetables for a complete meal that always impresses guests.
Herbed Instant Pot Pork Roast
Very few dishes transform a humble pork roast into something extraordinary quite like the magic of an Instant Pot combined with fresh herbs. I discovered this recipe during a hectic week when time was scarce but my craving for comfort food was overwhelming—now it’s my go-to for impressing guests without the fuss. The aromatic blend of herbs infuses the meat with such depth, making it feel like a slow-cooked masterpiece in a fraction of the time.
Ingredients
– 1 (3-pound) boneless pork shoulder roast
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon kosher salt
– 1 teaspoon freshly cracked black pepper
– 3 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 cup low-sodium chicken stock
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
Instructions
1. Pat the pork shoulder roast dry with paper towels to ensure a crisp sear.
2. Rub the roast evenly with kosher salt and freshly cracked black pepper on all surfaces.
3. Select the “Sauté” function on the Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
4. Sear the pork roast for 4–5 minutes per side until deeply browned, using tongs to turn it carefully.
5. Remove the roast and set it aside on a plate, then add the minced garlic to the pot and sauté for 30 seconds until fragrant.
6. Deglaze the pot with low-sodium chicken stock, scraping up any browned bits with a wooden spoon for enhanced flavor.
7. Return the pork roast to the pot and sprinkle the finely chopped fresh rosemary and fresh thyme leaves over the top.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
9. Allow a natural pressure release for 15 minutes, then quick-release any remaining pressure.
10. Transfer the roast to a cutting board and tent it with foil to rest for 10 minutes.
11. For the sauce, select “Sauté” again and bring the liquid to a simmer, then whisk in unsalted butter and all-purpose flour until thickened, about 3–4 minutes.
For serving, slice the pork against the grain to highlight its tender, pull-apart texture, and drizzle with the herb-infused pan sauce. The flavors meld into a savory, aromatic profile that pairs wonderfully with roasted root vegetables or over creamy polenta for a hearty meal.
Instant Pot Pork Roast with Onions and Garlic
Never have I been more grateful for my Instant Pot than during busy weeknights when a comforting roast feels impossible. Nothing beats walking in the door to the aroma of tender pork infused with sweet onions and pungent garlic—it’s my secret weapon for feeling like a culinary hero with minimal effort. Seriously, if you haven’t tried this method yet, prepare to be converted!
Ingredients
– 3 lb boneless pork shoulder roast, trimmed and tied
– 2 tbsp extra-virgin olive oil
– 2 large yellow onions, julienned
– 8 garlic cloves, thinly sliced
– 1 cup dry white wine
– 1 cup low-sodium chicken stock
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. Season all sides of the roast evenly with kosher salt and freshly cracked black pepper.
3. Select the “Sauté” function on the Instant Pot and heat extra-virgin olive oil until shimmering, about 3 minutes.
4. Sear the pork roast on all sides until deeply browned, approximately 4-5 minutes per side.
5. Transfer the seared roast to a plate and set aside temporarily.
6. Add julienned yellow onions to the pot and sauté until translucent and lightly caramelized, about 5 minutes.
7. Incorporate thinly sliced garlic cloves and cook until fragrant, 30 seconds.
8. Deglaze the pot with dry white wine, scraping the bottom to release any browned bits.
9. Pour in low-sodium chicken stock and bring the liquid to a simmer.
10. Return the seared pork roast to the pot, along with any accumulated juices.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 70 minutes.
12. Allow a natural pressure release for 15 minutes before manually releasing any remaining pressure.
13. Transfer the pork roast to a cutting board and tent loosely with foil.
14. Select “Sauté” again and reduce the cooking liquid by half, about 8-10 minutes.
15. Whisk in unsalted butter and fresh thyme leaves until the sauce emulsifies and thickens slightly.
16. Slice the pork against the grain into ½-inch thick portions.
Succulent and falling apart at the touch of a fork, this roast boasts a rich umami depth from the wine reduction and aromatic sweetness from the onions. The garlic melts into the sauce, creating a velvety texture that clings beautifully to each slice. For a stunning presentation, serve it over creamy polenta or alongside roasted root vegetables to soak up every last drop of that incredible jus.
Maple Glazed Instant Pot Pork Roast
Last weekend, I found myself craving something hearty yet effortless—the kind of meal that fills the kitchen with warmth without keeping me tied to the stove. That’s when I turned to my trusty Instant Pot for this maple-glazed pork roast, a dish that’s become a cozy staple in our home, especially when time is tight but flavor can’t be compromised.
Ingredients
- 1 (3-pound) boneless pork shoulder roast, trimmed of excess fat
- 2 tablespoons avocado oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1 cup low-sodium chicken stock
- 1 tablespoon unsalted butter, chilled and cubed
Instructions
- Pat the pork roast dry with paper towels to ensure a crisp sear.
- Season all sides of the roast evenly with fine sea salt and freshly cracked black pepper.
- Select the “Sauté” function on the Instant Pot and heat the avocado oil until shimmering, about 2 minutes.
- Sear the pork roast on all sides until deeply browned, approximately 4-5 minutes per side.
- Remove the roast and set aside temporarily on a plate.
- Deglaze the pot with chicken stock, scraping up any browned bits with a wooden spoon to build flavor.
- Whisk together maple syrup, apple cider vinegar, Dijon mustard, minced garlic, fresh thyme leaves, and smoked paprika in a small bowl.
- Return the seared pork roast to the Instant Pot and pour the maple glaze mixture over it.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
- Allow for a natural pressure release for 15 minutes before manually releasing any remaining pressure.
- Transfer the pork roast to a cutting board and tent loosely with foil to rest for 10 minutes.
- Switch the Instant Pot to “Sauté” and simmer the cooking liquid until reduced by half, about 8-10 minutes.
- Whisk in chilled, cubed unsalted butter off the heat to create a glossy, emulsified sauce.
- Slice the pork against the grain into 1/2-inch thick portions.
- Drizzle the reduced maple glaze sauce over the sliced pork before serving.
Heirloom-quality tenderness meets a sweet-smoky glaze in every bite—the pork shreds effortlessly with a fork yet holds its shape beautifully for plating. For a rustic twist, serve it over creamy polenta or alongside roasted root vegetables to soak up that rich, velvety sauce.
Instant Pot Pork Roast with Carrots and Potatoes
Kind of like that cozy Sunday feeling when the house fills with incredible aromas, this Instant Pot pork roast has become my go-to for effortless comfort food that never fails to impress even my pickiest eaters. Keeping things simple yet flavorful is my mantra, especially after a long week when time is precious but a homemade meal is non-negotiable.
Ingredients
– 3 lb boneless pork shoulder roast, trimmed and tied
– 2 tbsp extra-virgin olive oil
– 1 tbsp kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp smoked paprika
– 4 large carrots, peeled and cut into 2-inch batons
– 1.5 lb Yukon Gold potatoes, quartered
– 1 cup low-sodium chicken stock
– 2 tbsp unsalted butter
– 3 garlic cloves, minced
– 1 tbsp fresh thyme leaves
Instructions
1. Pat the 3 lb boneless pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. Combine 1 tbsp kosher salt, 1 tsp freshly cracked black pepper, and 1 tsp smoked paprika in a small bowl, then rub the mixture evenly over all sides of the pork roast.
3. Select the “Sauté” function on your Instant Pot and heat 2 tbsp extra-virgin olive oil until shimmering, about 3 minutes.
4. Sear the pork roast on all sides until deeply browned, approximately 4-5 minutes per side, developing a flavorful crust.
5. Remove the pork roast and set aside temporarily on a clean plate.
6. Deglaze the pot with 1 cup low-sodium chicken stock, scraping up all the browned bits from the bottom with a wooden spoon to incorporate maximum flavor.
7. Add the 4 large carrots cut into 2-inch batons and 1.5 lb quartered Yukon Gold potatoes to the pot, arranging them around the edges.
8. Place the seared pork roast in the center of the pot atop the vegetables.
9. Dot the top of the roast with 2 tbsp unsalted butter and sprinkle with 3 minced garlic cloves and 1 tbsp fresh thyme leaves.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes followed by a 15-minute natural release.
11. Carefully perform a quick release for any remaining pressure before opening the lid.
12. Transfer the pork roast to a cutting board, tent with foil, and let rest for 10 minutes to redistribute juices.
13. Meanwhile, use a slotted spoon to remove the carrots and potatoes, arranging them on a serving platter.
14. Slice the pork roast against the grain into ½-inch thick portions and arrange over the vegetables.
15. Optionally, reduce the cooking liquid on the “Sauté” setting for 5-7 minutes to create a rich pan sauce.
Melt-in-your-mouth tender with a savory depth from the smoked paprika and thyme, the pork practically falls apart while the vegetables soak up every bit of the aromatic juices. I love serving this family-style with crusty bread to mop up the extra sauce, or shredding the leftovers for incredible tacos the next day—it’s one of those dishes that somehow tastes even better on day two.
Italian Style Instant Pot Pork Roast
Bold flavors and tender meat come together effortlessly in this Instant Pot creation that’s become a weeknight staple in my kitchen. I first experimented with this recipe during a hectic holiday season when time was scarce but cravings for something hearty and Italian-inspired were strong—now it’s my go-to for impressing guests without the fuss. Nothing beats the aroma of garlic and herbs filling the house as this roast transforms into a succulent masterpiece.
Ingredients
– 3 pounds boneless pork shoulder roast, trimmed and tied
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup dry white wine, such as Pinot Grigio
– 1 cup low-sodium chicken stock
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon fennel seeds, lightly crushed
– ½ teaspoon red pepper flakes
– 1 sprig fresh rosemary
– 2 bay leaves
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Pat the pork shoulder roast dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on the Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until deeply browned, approximately 4–5 minutes per side, to develop a rich fond.
4. Transfer the seared pork to a plate and set aside temporarily.
5. Add the finely diced yellow onion to the pot and sauté until translucent, about 3 minutes, scraping up any browned bits.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Deglaze with the dry white wine, simmering for 2 minutes to reduce slightly and dissolve any remaining fond.
8. Add the low-sodium chicken stock, tomato paste, dried oregano, lightly crushed fennel seeds, red pepper flakes, fresh rosemary sprig, and bay leaves, stirring to combine.
9. Return the seared pork roast to the pot, nestling it into the liquid.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
11. Allow for a natural pressure release for 15 minutes before carefully performing a quick release for any remaining pressure.
12. Remove the pork roast to a cutting board, tent with foil, and let rest for 10 minutes.
13. Meanwhile, skim excess fat from the cooking liquid and discard the rosemary sprig and bay leaves.
14. Slice the pork against the grain into ½-inch thick portions.
15. Serve the sliced pork drizzled with the reduced cooking liquid.
Notably tender and infused with aromatic herbs, this pork roast boasts a melt-in-your-mouth texture that pairs beautifully with creamy polenta or crusty bread to soak up the savory jus. For a creative twist, shred the leftovers and toss with pasta for a quick second-day meal that’s just as delightful.
Instant Pot Pork Roast with Sauerkraut
Zesty and comforting, this Instant Pot pork roast with sauerkraut has become my go-to Sunday supper during chilly Midwest winters—nothing warms the soul quite like tender pork mingling with tangy fermented cabbage. I love how the pressure cooker transforms tough cuts into melt-in-your-mouth perfection in under an hour, making it ideal for busy weeknights when I crave something hearty without the fuss.
Ingredients
– 3 pounds bone-in pork shoulder roast, patted dry
– 2 tablespoons avocado oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 pound raw sauerkraut, drained and rinsed
– 1 cup dry white wine, such as Sauvignon Blanc
– 1 tablespoon caraway seeds
– 1 teaspoon freshly ground black pepper
– 1 bay leaf
– ½ cup chicken stock, preferably homemade
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the avocado oil until shimmering, about 3 minutes.
2. Season the pork shoulder roast generously with kosher salt and sear on all sides until deeply browned, approximately 4-5 minutes per side.
3. Transfer the seared roast to a plate and add the sliced onion to the pot, sautéing until translucent and lightly caramelized, about 4 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
6. Add the drained sauerkraut, caraway seeds, black pepper, and bay leaf, stirring to combine.
7. Pour in the chicken stock and return the pork roast to the pot, nestling it into the sauerkraut mixture.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
9. Allow for a natural pressure release for 15 minutes before carefully switching the valve to “Venting” for a quick release.
10. Remove the pork roast to a cutting board and let it rest for 10 minutes before slicing against the grain.
11. Discard the bay leaf and adjust the seasoning of the sauerkraut with additional salt if needed.
Heavenly tender, the pork practically falls apart with gentle pressure from a fork, while the sauerkraut absorbs all the rich juices and wine notes. I love serving this over creamy mashed potatoes or with a side of crusty rye bread to soak up every bit of the tangy, aromatic broth—it’s a humble dish that feels like a warm hug on a plate.
Asian Inspired Instant Pot Pork Roast
Overwhelmed by my hectic schedule, I’ve come to rely on my Instant Pot for turning tough cuts into tender masterpieces—like this Asian-inspired pork roast, which fills my kitchen with aromas that transport me straight to a night market. It’s my go-to for busy weeknights when I crave something deeply flavorful without the fuss, and the way it melds sweet, savory, and umami notes never fails to impress my family.
Ingredients
– 3 pounds boneless pork shoulder roast, trimmed and tied
– 2 tablespoons avocado oil
– 1 cup low-sodium chicken stock
– 1/2 cup tamari sauce
– 1/4 cup rice vinegar
– 3 tablespoons honey
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon toasted sesame oil
– 1/2 teaspoon red pepper flakes
– 2 tablespoons cornstarch
– 3 tablespoons cold water
– 2 scallions, thinly sliced
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. Select the “Sauté” function on the Instant Pot and heat the avocado oil until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until deeply browned, approximately 4-5 minutes per side.
4. Remove the pork roast from the Instant Pot and set it aside on a plate.
5. Pour the chicken stock into the pot to deglaze, scraping up any browned bits with a wooden spoon.
6. Whisk in the tamari sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes until fully combined.
7. Return the seared pork roast to the Instant Pot, nestling it into the liquid.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.
9. Allow for a natural pressure release for 15 minutes before manually releasing any remaining pressure.
10. Transfer the pork roast to a cutting board, tent it loosely with foil, and let it rest for 10 minutes.
11. Meanwhile, create a slurry by whisking the cornstarch with cold water in a small bowl until smooth.
12. Select the “Sauté” function again and bring the cooking liquid to a simmer.
13. Whisk the cornstarch slurry into the simmering liquid and cook until thickened, about 2-3 minutes.
14. Slice the rested pork roast against the grain into 1/2-inch thick portions.
15. Ladle the thickened sauce over the sliced pork.
16. Garnish with sliced scallions and toasted sesame seeds before serving.
This roast emerges fall-apart tender with a rich, glossy glaze that clings to every slice, offering a perfect balance of salty tamari and subtle heat. Try shredding it over steamed jasmine rice or stuffing it into bao buns for a playful twist that highlights its melt-in-your-mouth texture.
Instant Pot Pork Roast with Rosemary and Thyme
Back when I first got my Instant Pot, I never imagined it could transform a simple pork roast into something so incredibly tender and flavorful—this rosemary and thyme version has become my go-to Sunday dinner. Between soccer practices and work deadlines, this recipe saves my sanity while delivering restaurant-quality results every single time.
Ingredients
– 3 lb bone-in pork shoulder roast
– 2 tbsp extra virgin olive oil
– 1 tbsp Diamond Crystal kosher salt
– 1 tsp freshly cracked black pepper
– 4 garlic cloves, minced
– 2 tbsp fresh rosemary leaves, finely chopped
– 1 tbsp fresh thyme leaves
– 1 cup dry white wine
– 1 cup homemade chicken stock
– 2 tbsp unsalted butter, chilled and cubed
Instructions
1. Pat the pork shoulder roast completely dry with paper towels.
2. Rub the entire surface with kosher salt and cracked black pepper.
3. Heat olive oil in the Instant Pot using the “Sauté” function set to “More” until shimmering (about 2 minutes).
4. Sear the pork roast for 4 minutes per side until deeply browned.
5. Remove the roast and set aside on a clean plate.
6. Add minced garlic to the pot and sauté for 45 seconds until fragrant.
7. Deglaze with white wine, scraping all browned bits from the bottom.
8. Simmer the wine for 2 minutes until reduced by half.
9. Add chicken stock and bring to a simmer.
10. Return the pork roast to the pot along with any accumulated juices.
11. Sprinkle fresh rosemary and thyme evenly over the roast.
12. Secure the lid and set to “High Pressure” for 75 minutes.
13. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.
14. Transfer the roast to a cutting board and tent with foil.
15. Switch the Instant Pot to “Sauté” and simmer the liquid for 8 minutes until reduced by one-third.
16. Whisk in chilled butter cubes one at a time until emulsified.
17. Slice the pork against the grain into ½-inch thick portions.
Forget everything you thought about dry pork roasts—this version literally falls apart at the touch of a fork while the herb-infused pan sauce adds brilliant acidity that cuts through the richness. I love serving it over creamy polenta or shredding the leftovers for next-level carnitas tacos.
Cider Braised Instant Pot Pork Roast
Unbelievably tender and bursting with autumn flavors, this cider-braised pork roast has become my go-to comfort dish when the weather turns crisp. I first discovered this technique during a weekend getaway in Vermont, where the apple orchards inspired me to create something special in my trusty Instant Pot. Now it’s a family favorite that fills our home with the most incredible aromas.
Ingredients
– 3 lb bone-in pork shoulder roast
– 2 tbsp grapeseed oil
– 1 large yellow onion, julienned
– 4 garlic cloves, minced
– 2 cups unfiltered apple cider
– 1 cup chicken stock
– 2 tbsp apple cider vinegar
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp cold unsalted butter, cubed
Instructions
1. Pat the pork shoulder completely dry with paper towels to ensure proper browning.
2. Season all sides generously with kosher salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat grapeseed oil until shimmering, about 3 minutes.
4. Sear the pork shoulder until deeply browned on all sides, approximately 5 minutes per surface.
5. Transfer the pork to a plate and add julienned onion to the pot.
6. Sauté onions until translucent and lightly caramelized, about 4 minutes.
7. Add minced garlic and cook until fragrant, 45 seconds.
8. Deglaze the pot with unfiltered apple cider, scraping all browned bits from the bottom.
9. Pour in chicken stock and apple cider vinegar, then add fresh thyme leaves.
10. Return the pork shoulder to the pot, ensuring it’s partially submerged in liquid.
11. Secure the lid and set to “Pressure Cook” on high for 75 minutes.
12. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.
13. Transfer pork to a cutting board and tent with foil.
14. Switch to “Sauté” function and reduce cooking liquid by half, about 8-10 minutes.
15. Whisk in cold cubed butter until emulsified into a glossy sauce.
16. Shred pork using two forks and toss with reduced sauce.
Exceptionally fork-tender, the pork melts with subtle apple sweetness against the savory thyme undertones. Serve over creamy polenta or stuff into warm corn tortillas with pickled red onions for contrasting texture. The rich sauce clings beautifully to every strand, making each bite better than the last.
Instant Pot Pork Roast with Mustard Sauce
Finally, after years of testing various pork roast methods, I’ve perfected this Instant Pot version that never fails to impress even my most discerning dinner guests—it’s become my go-to for busy weeknights when I crave something elegant without the fuss.
Ingredients
– 3 lb boneless pork shoulder roast, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 cup low-sodium chicken stock
– 1/2 cup dry white wine
– 3 tbsp whole-grain Dijon mustard
– 2 tbsp smooth Dijon mustard
– 1 tbsp honey
– 4 cloves garlic, minced
– 1 tsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1 tbsp unsalted butter, chilled and cubed
Instructions
1. Pat the pork roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the roast evenly with kosher salt and freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
4. Sear the pork roast on all sides until deeply golden brown, approximately 4-5 minutes per side.
5. Deglaze the pot with dry white wine, scraping up all the browned bits from the bottom—this adds incredible depth to the sauce.
6. Pour in the low-sodium chicken stock, then add the minced garlic and fresh thyme leaves.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 65 minutes.
8. Allow for a natural pressure release for 15 minutes before quick-releasing any remaining pressure.
9. Transfer the pork to a cutting board and tent loosely with foil to rest—this keeps it juicy while you make the sauce.
10. Switch the Instant Pot to “Sauté” and whisk in both whole-grain and smooth Dijon mustards along with honey.
11. Simmer the sauce until slightly reduced, about 5-7 minutes, stirring frequently.
12. Off heat, whisk in the chilled cubed butter until emulsified and glossy for a restaurant-quality finish.
Lusciously tender pork that falls apart at the slightest touch meets a piquant, velvety mustard sauce with just enough sweetness to balance the tang. I love serving this over creamy polenta or shredding it for next-day sandwiches that taste even better.
Smoky Instant Pot Pork Roast
Every time I crave that deep, smoky flavor but don’t want to babysit the oven all day, this Instant Pot pork roast becomes my go-to. It’s the kind of dish that fills the house with an irresistible aroma and delivers fall-apart tenderness in a fraction of the time. I love how it reminds me of weekend barbecues without the fuss.
Ingredients
– 1 (3-pound) boneless pork shoulder roast, trimmed of excess fat
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon freshly ground black pepper
– 1 teaspoon fine sea salt
– 2 tablespoons avocado oil
– 1 cup low-sodium chicken stock
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and sea salt to create a dry rub.
3. Massage the spice rub evenly over all surfaces of the pork roast, covering every crevice for maximum flavor penetration.
4. Select the “Sauté” function on your Instant Pot and heat the avocado oil until shimmering, about 3 minutes.
5. Carefully place the seasoned pork roast in the pot and sear for 4-5 minutes per side until a deep golden-brown crust forms, resisting the urge to move it prematurely.
6. Remove the pork roast and set aside on a plate, then pour in the chicken stock to deglaze the pot, scraping up all the browned bits with a wooden spoon.
7. Stir in the apple cider vinegar, Worcestershire sauce, sliced onion, and minced garlic until combined.
8. Return the seared pork roast to the pot, nestling it into the liquid and aromatics.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 75 minutes, allowing for a natural pressure release for 15 minutes before quick releasing any remaining pressure.
10. Transfer the pork roast to a cutting board and let rest for 10 minutes to redistribute juices before shredding with two forks.
My favorite part is how the meat practically melts apart with just a gentle tug, infused with that robust smokiness from the paprika. Serve it piled high on toasted brioche buns with a tangy slaw, or alongside creamy mashed potatoes to soak up every bit of the rich cooking liquid.
Instant Pot Pork Roast with Balsamic Glaze
Just last Sunday, I found myself craving something hearty yet elegant—the kind of meal that fills the kitchen with irresistible aromas and promises tender, fall-apart pork. My Instant Pot came to the rescue, transforming a simple roast into a showstopper with a glossy balsamic glaze that’s both sweet and tangy. It’s become my go-to for busy evenings when I want impressively deep flavors without the fuss.
Ingredients
– 3 pounds boneless pork shoulder roast, trimmed of excess fat
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup low-sodium chicken stock
– ⅓ cup high-quality balsamic vinegar
– 2 tablespoons raw honey
– 3 garlic cloves, minced
– 1 teaspoon fresh rosemary leaves, finely chopped
– 1 teaspoon fresh thyme leaves
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. Season all sides of the roast evenly with fine sea salt and freshly cracked black pepper.
3. Select the “Sauté” function on the Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
4. Sear the pork roast for 4 minutes per side until a deep golden-brown crust forms, using tongs to turn it carefully.
5. Remove the roast and set it aside on a clean plate, then pour in the low-sodium chicken stock to deglaze the pot, scraping up any browned bits with a wooden spoon.
6. Whisk in the high-quality balsamic vinegar, raw honey, minced garlic cloves, finely chopped fresh rosemary leaves, and fresh thyme leaves until combined.
7. Return the seared pork roast to the pot, nestling it into the liquid mixture.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 65 minutes.
9. Allow for a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure before opening the lid.
10. Transfer the pork roast to a cutting board, tent loosely with foil, and let it rest for 10 minutes to redistribute juices.
11. Meanwhile, select the “Sauté” function again and simmer the cooking liquid uncovered for 8–10 minutes until reduced to a syrupy glaze that coats the back of a spoon.
12. Slice the pork against the grain into ½-inch thick portions or shred with two forks for pulled pork.
13. Drizzle the reduced balsamic glaze generously over the sliced or shredded pork before serving.
Tender and succulent, this pork roast boasts a perfect balance of sweet acidity from the reduced glaze and earthy herb notes. The texture is melt-in-your-mouth fantastic, especially when paired with creamy polenta or atop a crisp salad for a refreshing contrast. I love how the glaze caramelizes slightly on the plate, adding a restaurant-worthy finish to every bite.
Garlic and Herb Instant Pot Pork Roast
Keeping my Instant Pot busy has become my favorite kitchen habit, especially when I want to fill the house with comforting aromas without spending hours at the stove. This garlic and herb pork roast is my go-to for busy weeknights when I crave something hearty yet effortless. It’s the kind of meal that makes you feel like a culinary wizard with minimal effort.
Ingredients
– 3 lb boneless pork shoulder roast
– 2 tbsp extra virgin olive oil
– 1 tbsp kosher salt
– 1 tsp freshly cracked black pepper
– 8 garlic cloves, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 cup low-sodium chicken stock
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
Instructions
1. Pat the 3 lb boneless pork shoulder roast completely dry with paper towels to ensure proper browning.
2. Rub the roast evenly with 1 tbsp kosher salt and 1 tsp freshly cracked black pepper on all surfaces.
3. Select the “Sauté” function on your Instant Pot and heat 2 tbsp extra virgin olive oil until shimmering, about 2 minutes.
4. Sear the roast for 4 minutes per side until deeply browned, developing fond in the pot—this builds foundational flavor.
5. Remove the roast and add 8 minced garlic cloves, sautéing for 45 seconds until fragrant but not burned.
6. Deglaze with 1 cup low-sodium chicken stock, scraping all browned bits from the bottom to prevent burn warnings.
7. Return the roast to the pot and sprinkle with 2 tbsp chopped fresh rosemary and 1 tbsp fresh thyme leaves.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 65 minutes—this renders the collagen perfectly.
9. Allow natural pressure release for 15 minutes, then quick release remaining pressure to preserve tenderness.
10. Transfer the roast to a cutting board, tent with foil, and rest for 10 minutes to redistribute juices.
11. For the sauce, select “Sauté” and whisk 1 tbsp all-purpose flour into 2 tbsp unsalted butter to create a roux, cooking for 90 seconds.
12. Gradually whisk in the cooking liquid and simmer for 3-4 minutes until thickened to a gravy consistency.
Heavenly doesn’t begin to describe the fall-apart tenderness of this roast, with the garlic and herbs permeating every fiber. The rich gravy clings beautifully to mashed potatoes or polenta, while shredded leftovers make incredible tacos with a crisp cabbage slaw.
Instant Pot Pork Roast with Red Wine Sauce
Sometimes, after a long day, nothing satisfies like a rich, fork-tender pork roast. I developed this Instant Pot version to capture deep flavor without hours of babysitting, and the red wine sauce is absolutely divine—perfect for impressing guests or treating yourself on a cozy night in. It’s become my go-to for effortless elegance, especially when I’m craving something hearty but short on time.
Ingredients
– 1 (3-pound) boneless pork shoulder roast, trimmed and tied
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 1 cup low-sodium chicken stock
– 2 tablespoons tomato paste
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, chilled and cubed
Instructions
1. Pat the pork shoulder roast completely dry with paper towels to ensure a proper sear.
2. Season the roast evenly on all sides with kosher salt and freshly ground black pepper.
3. Select the “Sauté” function on the Instant Pot and heat the extra-virgin olive oil until shimmering, about 2 minutes.
4. Sear the pork roast for 4–5 minutes per side until deeply browned, using tongs to turn it carefully.
5. Transfer the seared roast to a plate and set aside temporarily.
6. Add the finely diced yellow onion to the pot and sauté for 3–4 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
9. Allow the wine to reduce by half, which should take about 2–3 minutes of simmering.
10. Add the low-sodium chicken stock, tomato paste, and fresh thyme leaves, stirring to combine fully.
11. Return the seared pork roast to the Instant Pot, nestling it into the liquid mixture.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 75 minutes.
13. Once cooking is complete, allow for a natural pressure release for 15 minutes before manually releasing any remaining pressure.
14. Carefully remove the pork roast from the pot, transfer it to a cutting board, and tent loosely with foil to rest.
15. Switch the Instant Pot to the “Sauté” function again and bring the cooking liquid to a simmer.
16. Whisk in the chilled, cubed unsalted butter one piece at a time until the sauce is glossy and slightly thickened.
17. Slice the pork roast against the grain into ½-inch thick portions.
Melt-in-your-mouth tender, the pork shreds effortlessly with a fork, while the red wine sauce boasts a velvety richness that clings beautifully to each slice. I love serving this over creamy polenta or alongside roasted root vegetables to soak up every last drop of that luxurious sauce—it’s a dish that feels both rustic and refined, perfect for any occasion.
Conclusion
Gathering these 25 Instant Pot pork roast recipes makes weeknight dinners effortless and delicious. We hope you find new family favorites—give them a try and let us know which ones you love in the comments! Don’t forget to share this roundup on Pinterest to help other busy cooks discover these tasty ideas.
