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Instant Pot Pork Roast carved and served with roasted carrrots and brussels sprouts.

📖 Instant Pot Pork Roast Recipe

Course: Main
Cuisine: American
Keyword: Instant Pot
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 227kcal
Author: Marilyn
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. This recipe can easily be doubled.
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  • 1 clove garlic
  • 1 tablespoon kosher salt
  • ½ teaspoon ground thyme
  • ¼ teaspoon freshly ground black pepper
  • 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.

Optional Gravy

  • 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.


Spice rub adapted from "Mastering the Art of French Cooking".
The nutrition calculation includes the optional gravy.


Calories: 227kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 1285mg | Potassium: 628mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg