Carrots, potatoes, and gravy in an Instant Pot Pork Roast

This Instant Pot pork roast is soft, juicy, and savory, with perfectly cooked potatoes and carrots coated in a creamy sauce.

Thanks to the Instant Pot, this one-pot dinner cooks a pork roast in record time, and it’s packed with flavor!

Why Is This Recipe So Delicious?

• Instant Pot pork roast is a simple, delicious dish that takes little time to prepare and requires little effort. Ideal for a hectic evening!
• With this dish, you won’t have to discuss which sides go best with the main course. This one-pot dish has it all: protein, vegetables, and even a sauce! I highly recommend these Sautéed Green Beans or Air Fryer Asparagus as a green accompaniment to your dinner.
• This pressure cooker pot roast recipe cooks everything to perfection. The pork is tender and juicy, the carrots and potatoes are soft but firm, and the gravy is thick, rich, and flavorful. This is a lunch that everyone will enjoy!

Important Ingredients

Roasted Pork Shoulder – Without the pork roast, what is Instant Pot pork roast? If you use a pork shoulder roast instead of a pork loin roast, the meat will be more soft and juicy.

You risk overcooking the loin roast in the Instant Pot because it is leaner, making it harsh and unpleasant. Here, I strongly advise going with the shoulder.

Brown Sugar – Just a hint of delicious sweetness elevates this dish! Use coconut sugar or Brown Swerve instead of sugar if you’re paleo or just want to avoid it.

Vegetables – Carrots are a must with pot roast, and meat and potatoes are a classic combination. In the Instant Pot, both vegetables hold up well, coming out tender but slightly firm — not mushy.

Chef’s Advice

• If your pork shoulder roast arrived wrapped in netting, remove it before beginning this dish.
• After your cook time, use a Natural Release, not a Quick Release! The Natural Release allows the meat to rest (and cook a little longer), ensuring a juicy, succulent Instant Pot pork roast. The texture will not be perfect if you remove the pressure too quickly.
• Before carving and serving your pork roast, I strongly advise using a meat thermometer to verify the interior temperature. The safe temperature for pork is 145 degrees Fahrenheit. If you prefer pork that isn’t pink at all, aim for an internal temperature of 150°-155° Fahrenheit.

Pork Roast with Vegetables and Gravy in the Instant Pot

This Instant Pot pork roast is soft, juicy, and savory, with perfectly cooked potatoes and carrots coated in a creamy sauce. Thanks to the Instant Pot, this one-pot dinner cooks a pork roast in record time, and it’s packed with flavor!

Ingredients For Instant Pot Pork Roast

For the Pork Roast

• 2 teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon brown sugar see Notes
• 2 pounds pork shoulder roast

For the Gravy and Vegetables

• 2 tablespoons butter
• 3 cloves garlic minced
• ½ of one medium white onion chopped
• ½ cup dry white wine
• 1 cup chicken broth see Notes
• 1 sprig fresh rosemary
• 2 large carrots chopped into 1 ½” chunks
• 1 pound small potatoes whole
• 1 ½ teaspoons dijon mustard
• ½ teaspoon dried thyme
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Equipment

• Instant Pot
• Small bowls (2)
• Tongs
• Cutting board

Instructions

1. In a small bowl, combine garlic powder, onion powder, salt, pepper, and brown sugar. Rub the spice mixture all over the pork shoulder roast, making sure it is equally and fully coated on both sides.
2. Set the Instant Pot to Sauté mode, then melt the butter in the pot. Add the pork roast to the heated butter and sear for 3 minutes per side, or until golden brown. Transfer the pork roast to a chopping board with tongs and set aside.
3. Add extra butter or a tiny bit of neutral oil to the Instant Pot if necessary. Cook for 3 to 5 minutes, or until onions and garlic are softened.
4. To deglaze the pot, pour in white wine and scrape any browned bits from the bottom. Allow wine to come to a boil before cooking for 2 minutes.
5. Combine broth, rosemary, carrots, potatoes, dijon mustard, and dried thyme in a large mixing bowl. Return the pork roast to the Instant Pot after thoroughly stirring.
6. With the vent in the Sealing position, secure the lid on the pot. Set the timer for 30 minutes on Manual High Pressure (see Notes). After the cook time has expired, let the pressure naturally drop for 10 minutes, then carefully turn the vent to Venting to release any leftover pressure and remove the lid.
7. Set aside the pork shoulder, potatoes, and carrots from the Instant Pot. Mix cornstarch and water in a small bowl until there are no lumps and the slurry is smooth. Set the Instant Pot to Sauté and pour in the slurry. Return the pork and veggies to the pot after the gravy has thickened. Serve heated with plenty of gravy on top of the pork roast.

Notes

• Brown Swerve or coconut sugar can be substituted for brown sugar.
• If you don’t have or don’t want to use white wine, you can replace it with more broth.
• You can also use vegetable broth, beef broth, bone broth, or water instead of chicken broth.
• Cook for 15 minutes per pound of pork roast on Manual High Pressure. If your pork weighs more or less than 2 pounds, modify the cooking time appropriately.
• Replace the butter with ghee and use coconut sugar instead of brown sugar to make it Paleo. Instead of cornstarch, use arrowroot powder or tapioca starch.

Nutrition Information

Serving: 1serving, Calories: 285kcal, Carbohydrates: 23g, Protein: 21g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 877mg, Potassium: 839mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4144IU, Vitamin C: 13mg, Calcium: 49mg, Iron: 2mg, Net Carbs: 20g