Pork Roast Instant Pot

One pork roast, one instant pot, one unforgettable dinner. All the comfort of a low-and-slow cooked meal with the guaranteed results (and easy clean-up) of an instant pot. This is how I make instant pot pork roast.

For more keto instant pot recipes that deliver delicious comfort, try instant pot Italian beef , instant pot chicken tinga, and instant pot kalua pork.

The Pressure’s On, Instant Pot

Sure, I wanted to achieve a perfect pork roast. But I was really after a thorough investigation of my instant pot. Before this recipe, I had only used the pressure cook function. So I set out to use as many of the settings as possible. Spoiler Alert—the Instant Pot did not disappoint. In fact, it exceeded my expectations.

For this kind of recipe, I would traditionally sear the meat in a hot pan, use a slow cooker for hours, and then thicken the cooking juices into a gravy on the stove. Those dishes add up. From now on, I will only be using the IP.

I was incredibly impressed by the sauté feature—which heats up so quickly and was hot enough to beautifully sear the pork. If I’m adding that extra step—I want to yield the flavorful results—and it bears repeating that I was thrilled with the levels of caramelization the IP achieved.

I already knew the pressure cooker setting worked. One more setting adjustment, and I was able to reduce the liquid into a thick, glossy gravy. This pork is succulent, hearty, and comforting. You’ll be craving this dinner next time you want a cozy night in. And with the IP—you get all the comfort, and only one pot to clean (really.) Like I said, this is how I make pork roast now.

The hero of this story may be the IP, but this tender, juicy pork has star power of its own. It’s a cozy bowl of comfort that’ll warm you up any time of year—from cool summer nights to your next day in the snow. Hope you enjoy! – Linds x

Which Cut of Pork to Use?

There are 2 cuts of pork you can use to make pork roast instant pot, as they’re extremely similar. I tend to use them interchangeably, here’s what you should know:

1. Pork butt – also referred to as Boston butt. This cut has more marbling and a tad more flavor.
2. Pork shoulder – a little less fatty throughout. Shoulder tends to be easiest to find, so it’s often what I use.

All Other Ingredients + Swaps

• Coarse kosher salt – Coarse is important here, it measures differently than fine-grained. Now, as most of you know, it’s easy to add more salt, and hard to take it out. Since we all have different palates, I suggest starting with a little and increasing to taste. I’ll share with you how much we add, so you can taste and adjust the gravy to your liking.
• Spice mix – paprika, onion powder, garlic powder, chili powder, pepper. Feel free to add in your faves like dried thyme, rosemary, etc.
• Oil – you want a mild tasting oil with a high smoke point. Avocado oil is my go-to.
• Chicken broth – cooking liquid necessary for pressure cooking, but also adds loads of flavor to our gravy.
• Balsamic vinegar – used to deglaze the pan – dislodging the brown bits from the cooked pork adds depth.
• Veggies – carrots, onion, red potatoes, or radishes. Radishes for low carb or keto. Feel free to add in your favorite vegetables as well.
• Heavy cream
• To thicken the gravy – corn starch, arrowroot powder, or xanthan gum all work perfectly. Xanthan gum is what we always use to keep the carbs down, as it’s a stronger thickener, so you don’t need as much.

Modifications for Keto Pork Roast Instant Pot

Super easy! Simply use radishes or cauliflower instead of potatoes, and xanthan gum instead of cornstarch — our family always makes this savory pork roast instant pot this way!

How to Make Instant Pot Pork Roast

1. Combine spice mix in a small bowl

2. Pat meat completely dry and season all sides. Press to adhere.

3. Turn instant pot to “saute”. Once the screen reads “hot”, add the oil. Once shimmering, add the meat and sear on each side until brown. You’ll want to sear 1 piece at a time so you don’t overcrowd the burner. Set cooked meat aside on a plate

4. Press cancel on IP. Add balsamic vinegar and scrape up any brown bits on the bottom of the pan.

5. Add trivet to the bottom of the pot, and place seared meat on top. Secure lid, and set to “pressure cook” to high for 60 minutes. Once done, vent the pressure release valve and remove the lid only once the pin has dropped. Check the meat – it should be incredibly fork tender, if not, don’t be afraid to cook for another 5 minutes, or so. Place meat on a plate and set aside.

6. Add veggies. Seal and cook on high for 4 minutes. Vent, and remove the lid once the pin drops. Remove veggies to the plate with the meat.

7. While veggies cook, shred meat using 2 forks.

8. If using cornstarch, whisk, together with heavy cream until smooth. If using xanthan gum, skip this step.

9. Turn IP to “saute”, and bring the sauce to a simmer. Add the heavy cream or cornstarch slurry. If using xanthan gum, you’ll add it now. Thicken to your liking. Spoon gravy over meat and veggies, and enjoy your pork roast instant pot!

How Long To Cook Pork Roast In The Instant Pot

Cook your pork roast in the instant pot for 60 minutes. Check, and if the meat doesn’t fall apart easily with 2 forks, cook longer — use 5-minute intervals until it’s fall-apart tender.

What Temperature Should The Pork Be?

Pork is safe to eat at 145 F. That said, cooking the pork over 145 will not dry it out — Pork shoulder and butt are tough cuts of meat that need a low and slow (or pressure cooker) to break them down and make them tender.

How To Crisp The Outside Of A Pork Roast

If you want crispy pork, spread the shredded meat onto a rimmed baking sheet and ladle some onion gravy on top. Broil in the oven until the edges become crispy, should only take a few minutes but this will depend on your oven.

Instant Pot Pork Roast

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Servings :12 servings

Prep Time33 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 33 minutes mins

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Ingredients

Spice Mix:

• ▢ 2 teaspoons coarse kosher salt use 1 teaspoon per 2 pounds of meat (see note 1)
• ▢ 2 teaspoons paprika
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoons chili powder
• ▢ 1/2 teaspoons pepper

Pork:

• ▢ 3-5 pound pork shoulder cut into 3 pieces
• ▢ 3-5 tablespoons avocado or veggie oil as needed
• ▢ 1 cup chicken broth
• ▢ 2 tablespoons Balsamic Vinegar
• ▢ 6 whole carrots peeled and chopped in 2-3 inch pieces
• ▢ 1 medium white onion halved and then quartered
• ▢ 6 red potatoes or radishes quartered. For low carb/keto opt for radishes
• ▢ 2 tablespoons minced garlic
• ▢ 1/4 cup heavy cream
• ▢ 2 tablespoons corn starch or 1/2 teaspoon xanthan gum For low carb/keto opt for xanthan gum
• ▢ parsley

US Customary - Metric

Instructions

• Combine the spice mix together in a small bowl. Pat pork (3-5 pound) dry with paper towels and rub spice mix into the surface, making sure all 3 pieces are evenly coated.
  
• Turn IP to saute and add 2 tablespoons of oil. Once shimmering, sear pork, 1 piece at a time, until golden on each side - should take about 3-4 minutes per side. Set seared pork aside on a plate, and repeat with 2 remaining pieces. Make sure to add more oil as needed, I usually use 4 tablespoons in total. Once pork is cooked, press cancel on the IP (it should be very hot at this point). Add balsamic (2 tablespoons) to the pan and scrape up brown bits using the back of a wooden spoon.
  
• Nestle the trivet inside the IP, and add broth (1 cup). Place the pork on top, and any accumulated juices from the plate. Add the lid, making sure the pressure release valve is set to sealing. Set IP to high pressure for 60 minutes. Once done cooking, turn the pressure release to venting. Remove the lid once the pin has dropped.
  
• Remove meat to a plate. Add veggies and garlic and seal once more. Cook on high pressure for 4 minutes. Once cooked, turn pressure release to venting, and when the pin drops, remove the lid. Use a slotted spoon to grab all the veggies, and place them on the plate with the meat.
  
• While the veggies are cooking, shred the pork with 2 forks, then loosely cover with foil to keep warm.
  
• Turn IP to saute. If using cornstarch (2 tablespoons), dissolve it in a small bowl with the heavy cream (1/4 cup), then pour it into the cooking liquid. If using xanthan gum (1/2 teaspoon), add heavy cream to the IP, then lightly sprinkle cooking liquid with xanthan gum and whisk immediately (NOTE: xanthan gum will clump easily, so you'll want to work quickly here.) Continue to simmer until the gravy has thickened to your liking, should take 3-4 minutes. Taste and adjust the salt to your liking -- I usually add 1/2 teaspoon of additional salt to the gravy at this point.
  
• Drizzle gravy over pork and veggies. Sprinkle with chopped parsley and enjoy!

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Lindsey's Tips

1. Salt - for 3 pounds, use 1.5 teaspoons, for 4 pounds, use 2 teaspoons, for 5 pounds, use 2.5 teaspoons.
2. Oil - it's important to add more oil to the pan as you sear the meat, otherwise, the delicious brown bits that help to make up our gravy will turn to burn bits, and will ruin the flavor. As far as oil types -- you want anything with a high smoke point and mild flavor, avocado is my favorite for this.

Nutrition

Calories: 258kcalTotal Carbohydrates: 25gProtein: 17gFat: 11gSodium: 560mgFiber: 3gSugar: 4gNet Carbs: 22g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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