4.2 from 54 votes
Instant Pot Pork Roast Recipe
This Instant Pot Pork Roast features a boneless pork shoulder rubbed with a fragrant blend of fresh rosemary, garlic powder, and onion powder. The roast is seared to develop a browned crust before pressure cooking with beef broth and apple cider vinegar, which helps tenderize the meat and infuse subtle tangy flavors. The result is a tender, juicy roast with balanced seasoning, ideal for a comforting dinner.
Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
Servings:
6
servings
Calories:
757 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 757
% 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.