This delicious Instant Pot Pork Roast is brimming with flavor from a rub of garlic, thyme, allspice, salt, and pepper. A quick sear enhances the flavor of the pork roast. Then the Instant Pot pressure cooks the roast until tender and moist. There is no need to marinate the roast as the Instant Pot does all the work of tenderizing and infusing flavor.
Sunday pot roast is a traditional American fare. Often that roast is beef chuck and not pork shoulder. However, you can a similar satisfying dinner that wraps you in comfort food glory from an Instant Pot Pork Shoulder. I like to change up the menu just to keep things interesting. This pork roast rates up there as one of those keepers you will find loved by your family and dinner guests.
WHAT I LOVE ABOUT INSTANT POT PORK ROAST
No Marinating. Quite often, roasting a pork shoulder requires marinating the pork 6 hours or longer. After rubbing in the seasoning, the pork roast is then covered and refrigerated. This timeline more often than not doesn’t work out for me. The Instant Pot accomplishes the tenderizing and intensifying of flavors all while it’s cooking.
Everyday Ingredients. The seasoning rub uses common pantry spices. Additionally, you need a pork roast, broth, and Worcestershire sauce. I buy my pork roasts when the price is reasonable or on sale and then freeze it until I’m ready to use it.
Deliciously Moist and tender. The roast comes out of the Instant Pot moist and tender. The seasoning rub adds a nice coating to the roast. You never have to worry about your roast drying out.
Quick and Easy. The roast is done in a fraction of the time required to roast the pork in the oven.
INGREDIENTS YOU NEED FOR PRESSURE COOKER PORK ROAST
- Boneless Pork Shoulder. Pork shoulder or, as it is sometimes called, pork butt is the cut needed. A boneless cut will help it fit in the pot. If there is a fat cap, you can leave it on or trim it off. I find it much easier to leave the fat cap on and cut it away after cooking. Put the pork fat side up in the pot. This will allow the fatty juices to add more flavor to the pork.
- Seasoning Rub. A mixture of garlic, salt, pepper, thyme, and allspice are all it takes for this richly flavored roast. If you like, you can make a larger batch of the seasoning rub. Tightly seal it in a jar and label it. Spices can be stored for a year or more.
HOW TO MAKE INSTANT POT PORK ROAST
- Use Thawed Pork Shoulder. The best tasting roast comes from searing the pork before pressure cooking and rubbing the seasoning into the roast. Neither one of these is possible if the roast is frozen. Cooking a large frozen pork roast will result in uneven cooking at best. If you have a frozen roast, thaw the pork roast ahead of time. How to thaw pork:
- Cold Water Thawing: Tightly seal the roast in a leak-proof plastic bag. Remove the air from the bag. Submerge the bag in cold tap water and change the water about every 30 minutes. Thawing time for a 2 pound pork roast will be about 1 hour. This method is recommended by the USDA provided you cook the meat immediately after thawing.
- Refrigerator Thawing: This method will take about 24 hours. If you can plan ahead this method works well. I would put a plate or sheet pan under the roast to prevent any drips.
- Microwave: Yuck! It may be fast, but if you have ever defrosted meat that has that death grey color on the outside, you understand what I mean. I have rarely, if ever, had good results defrosting a large chunk of meat, poultry or fish.
- Rub the Seasoning Into the Roast. Use cooking gloves to make the job much easier and less messy. Make sure to rub the seasoning all over the roast. Don’t just sprinkle on the seasoning.
- Use the Steam Rack. Place the pork roast on the rack above the liquids. This will retain the seasoning rub and not “boil” the roast.
- Give It a Rest. Both the standing time in the Instant Pot and the resting time on the cutting board, force the juices back into the roast. These steps give the pork roast a moist and delicious interior.
- Leftovers. Cover cooked pork roast and refrigerate for up to 5 days.
- Fresh Pork. Raw pork can be covered tightly and refrigerated for 3 to 5 days.
- Frozen Pork. Frozen pork can be frozen for 4 to 12 months. If you plan on freezing it more than 2 months, cover the store packing in freezer-safe paper, foil, or plastic bags.
- Reheat Pork Roast in the Instant Pot. Place the steam rack (the one that came with your Instant Pot) inside the pot and add 1 cup of water to the pot. Place the roast in a heat-proof bowl on the rack. Close and lock the lid. Steam cook on high for 7 minutes. Check the roast and add more time if needed. The reheating time will depend on the size and thickness of the leftover roast.
- Leftover pork roast can be shredded and used in tacos or sandwiches. Cook in the Instant Pot for an additional 15 to 20 minutes. Add 1 cup of water to the pot, place the steam rack in the pot, place the leftover pork on the rack, and follow step 4 for the additional cooking time.
- Turn your leftovers into Instant Pot pulled pork sandwiches, using this Easy Homemade BBQ Sauce or this Sweet and Tangy BBQ Sauce to stir into the pulled pork. Then serve the BBQ pulled pork on your favorite buns.
If you enjoy this recipe, you may also want to try my Instant Pot Pork Chops or Instant Pot Pork Tenderloin with Maple Dijon Sauce All three of these Instant Pot Pork recipes are an easy, delicious, family-friendly meal.
Side Dishes That Go Well With Pork Roast
This evenings pork roast dinner was served with roasted brussels sprouts and carrots as seen in the pictures. You may want to try these other side dishes too!
- Sautéed Broccoli
- Oven Roasted Asparagus
- Instant Pot Risotto
- Instant Pot Brown Rice
- Sautéed Green Beans
Instant Pot Pork Roast
- 1 clove garlic
- 1 tablespoon kosher salt
- 1/2 teaspoon ground thyme
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon allspice
- 2 pound boneless pork shoulder
- 1 tablespoon vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 cup unsalted chicken stock
- 1 bay leaf
- Gravy thickener (optional)
- 1 tablespoons cornstarch
- 2 tablespoons cold water
- In a small bowl, add garlic, salt, thyme, pepper, and allspice. Using the back of a spoon, mash mixture until you form a coarse paste. Rub mixture all over pork roast.
- Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add pork and cook, turning, for 8 minutes or until browned on all sides. Using tongs, transfer pork to a plate after it is browned.
- Press Cancel. Add Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf. Place steam rack in the bottom of the pot. Place pork on steam rack. Return any accumulated juices to the pot.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 40 minutes.
- When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down. Remove the lid. An instant-read thermometer inserted in the thickest part of the roast should register 165° (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
- Transfer roast to a cutting board and tent with foil. Let stand 5 minutes. Slice roast across the grain. Serve.
- Skim fat from the liquids in the pot and discard. Set your Instant Pot to sauté on Normal. Combine the cornstarch and cold water. Slowly stir mixture into the juices in the pot. Cook, stirring, about 3 minutes or until gravy is your desired consistency. Serve gravy alongside or drizzled over roast.