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closer view of pork shoulder roast instant pot

Instant Pot Pork Roast

Prep Time 33 minutes
Cook Time 1 hour
Total Time 1 hour 33 minutes
Servings 12 servings
Calories 258kcal


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


  • 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


  • 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.
    closer view of pork shoulder roast instant pot
  • 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.
    top view of pork shoulder roast instant pot
  • 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.
    closer view of pork shoulder roast instant pot
  • Remove meat to a plate. Add veggies 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.
    top view of pork shoulder roast instant pot
  • While the veggies are cooking, shred the pork with 2 forks, then loosely cover with foil to keep warm.
    closer view of pork shoulder roast instant pot
  • 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.
    top view of pork shoulder roast instant pot
  • Drizzle gravy over pork and veggies. Sprinkle with chopped parsley and enjoy!


  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.


Calories: 258kcal | Total Carbohydrates: 25g | Protein: 17g | Fat: 11g | Sodium: 560mg | Fiber: 3g | Sugar: 4g | Net Carbs: 22g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com