How To Cook Pork In The Instant Pot
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 50 mins
-
Servings
8 servings
-
Calories
267 kcal
-
Course
Main Course
-
Cuisine
American
How To Cook Pork In The Instant Pot
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Knowing how to cook pork in the Instant Pot will save you time and effort! With this recipe, you will get a tender and tasty pork roast in minutes!
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Ingredients
SPICE RUB:
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1.5 teaspoons coarse salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
PORK & VEGGIES
- 2 lb Pork shoulder roast
- 1/4 cup olive oil divided
- 4 cloves garlic minced
- 1 yellow onion chopped
- 1/2 cup white wine
- 1 ½ cup chicken broth
- 2 sprigs fresh rosemary
- 2 large carrots chopped into 1.5-inch chunks
- 2 celery springs cut into 1.5-inch chunks
- 3 large potatoes chopped into chunks
- 2 bay leaves
FOR GRAVY:
- 2 tablespoons corn starch
- 1/2 cup chicken broth
Instructions
- Mix together in a bowl all the SPICE RUB ingredients.
- Next, rub the mixture all over the pork roast using your hands. Set aside.
- Turn on the Saute feature of the Instant Pot, to the High setting and once it displays Hot add two tablespoons of olive oil to the pot.
- Add pork roast and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
- Add the white wine to deglaze and using a wooden spoon scrape the bits that stuck to the bottom.
- Next, add onions and garlic. Cook for 2-3 minutes.
- Then, add the broth, fresh rosemary, bay leaves and place the metal Instant Pot trivet on top.
Pressure Cook:
- Place pork roast on top of the trivet and close the lid. Seal the valve and pressure cook for 70 minutes followed by a 15 minutes Natural Pressure Release. Release manually any remaining pressure.
- Uncover and add carrots, celery, and potatoes to the pot. Cover again and set Instant Pot to pressure cook for 3 minutes, followed by a Quick Release.
- Remove the pork roast and veggies from the Instant Pot and place them on a large serving plate. Discard the rosemary sprigs and bay leaves.
- Remove the trivet and set aside.
- Turn on the Saute feature, in a small bowl whisk together cornstarch and broth until the cornstarch has dissolved. Add the mixture to the pot and cook for 3-4 minutes or until sauce thickens, stir from time to time.
- Shred the pork and serve with veggies and gravy on the top.
- Garnish with fresh rosemary and parsley.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
20g
(7%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
46mg
(15%)
Sodium
726mg
(30%)
Potassium
724mg
(21%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2979IU
(60%)
Vitamin C
16mg
(18%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 726mg | 30% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2979IU | 60% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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