Instant Pot Pork Roast Recipe
User Reviews
4.2
Instant Pot Pork Roast Recipe
Description
The Instant Pot Pork Roast Recipe begins by coating a 3-pound boneless pork shoulder with a dry rub made from minced fresh rosemary, garlic powder, onion powder, salt, and pepper. The pork is then browned on all sides using the sauté function in the Instant Pot with oil. After searing, beef broth and apple cider vinegar are added to deglaze the pot, loosening flavorful browned bits. The pork is placed on a trivet above the liquid and pressure cooked on high for 80 minutes, followed by a natural release. This cooking method produces tender and flavorful roast with a subtle acidity from the vinegar to brighten the rich pork.
Serving this roast can include slicing it to accompany sides like potatoes or vegetables. The cooking liquid left in the pot can be turned into a sauce by thickening with cornstarch, enhancing the dish's moistness and flavor.
Ingredients
Dry rub:
- 3 tablespoons rosemary minced, fresh
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Pork Roast:
- 3 pound pork shoulder boneless, roast
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 ½ cup beef broth 3 tablespoons
- ¼ cup apple cider vinegar
- ¼ cup cornstarch
Instructions
- Combine all dry rub ingredients in a small bowl. Rub spice mixture over entire pork shoulder, massaging the pork well.
- Press “sauté” on your 6 qt or larger Instant Pot, and add the oil. When fully heated, add the pork shoulder. Sear each side for 3-4 minutes, browning the pork.
- Remove the pork from the Instant Pot and set it aside on a large cutting board.
- Add 1 ½ cup of beef broth and the apple cider vinegar to the Instant Pot. Using the sauté feature, heat the liquid and scrape the brown bits from the bottom of the Instant Pot to deglaze. Press “cancel.”
- Set the metal Instant Pot trivet in the liquid, then place the seared pork shoulder on top of the trivet.
- With the venting knob set to “sealing”, pressure cook the pork on high for 80 minutes. Allow a natural release of 15 minutes, then release any remaining pressure with the venting knob. Once pressure has been released, open the lid, remove the trivet, and transfer pork to a platter or clean cutting board.
- To make the sauce, whisk the cornstarch and 3 tablespoons of beef broth together in a small bowl until no clumps are remaining, then slowly stir the cornstarch slurry into the drippings in the Instant Pot. Press “sauté,” and heat the liquid for 2-3 minutes until thick and bubbly. Once thickened, press “cancel."
- Serve pork roast topped with the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 757 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 757kcal | 38% |
| Carbohydrates | 7g | 2% |
| Protein | 53g | 106% |
| Fat | 56g | 86% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 32g | 188% |
| Cholesterol | 204mg | 68% |
| Sodium | 890mg | 37% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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