4.8 from 138 votes
Instant Pot Pork Roast
The Instant Pot Pork Roast features a spice-rubbed pork roast cooked with butter, garlic, onions, and broth, plus hearty chunks of carrots and potatoes. Pressure cooking tenderizes the roast, while searing in the pot builds flavor. The dish includes a butter-flour gravy made with pan juices, creating a complete roasted meal prepared efficiently in one appliance.
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings:
6
Calories:
498 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Spice Rub
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt sea salt
- ½ tsp black pepper
Roast
- 2 - 3 lb pork roast
- 4 Tbsp butter divided
- 3 cloves garlic minced
- ½ yellow onion chopped
- 2 Tbsp Worcestershire sauce
- 1 ½ c. broth any kind
- 4 carrot chopped into 1’’ pieces, large
- 2 potato chopped into 1’’ pieces, large
Gravy
- ¼ c. all-purpose flour
- ¼ c. butter
Instructions
- In a small combine combine all dry rub spices. Rub the spice mixture all over your roast making sure it is entirely covered, set aside. If your pork roast has netting on it make sure to remove it.
- Turn your Instant Pot to saute. Add 2 Tbsp butter to the pot. When the butter is melted add onions. Saute for 4-5 minutes and then add minced garlic and saute an additional minute.
- Add the last 2 Tbsp butter to pot and melt. Add the pork roast and sear each side for 2-3 minutes or until brown.
- Remove pork roast from Instant Pot. Add broth and Worcestershire sauce to pot and delgaze pot. You will want to leave it on saute and scrape all the brown bits from the bottom of the pot to avoid getting the burn feature.
- Place the trivet on the bottom of the pot. Add the pork roast back into the pot on top of the trivet.
- Seal Instant pot and set to manual high pressure for 70 minutes.
- When time is done, quick release pressure. Add the carrots and potatoes to the Instant Pot. Place lid back on the pressure cooker and set to 5 minutes.
- When done cooking, quick release pressure, remove pork roast and veggies from the Instant Pot and cover with aluminum foil.
- Remove trivet and set aside. Turn the Instant Pot to saute and add butter, melt. Slowly whisk in the flour to the gravy. Cook for 3-4 minutes or until sauce thickens to form gravy. Season with salt and pepper if desired.
Cup of Yum
Nutrition Information
Calories
498kcal
(25%)
Carbohydrates
24g
(8%)
Protein
46g
(92%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
160mg
(53%)
Sodium
1334mg
(56%)
Potassium
1214mg
(26%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
7399IU
(148%)
Vitamin C
12mg
(13%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 498
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 160mg | 53% |
| Sodium | 1334mg | 56% |
| Potassium | 1214mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 7399IU | 148% |
| Vitamin C | 12mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.