Instant Pot Pork Roast (with Gravy)
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 10 mins
-
Servings
6 servings
-
Calories
376 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pork Roast (with Gravy)
Report
It’s time to make a delicious instant pot pork roast: a complete meal cooked in the instant pot, including potatoes, vegetables, and gravy.
Share:
Ingredients
- 3 lbs pork shoulder 1.5 kg, Note 1, or pork butt
Seasoning mix (Note 2):
- 1 teaspoon salt or kosher salt, fine sea salt
- ½ teaspoon black pepper ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika sweet
- ½ teaspoon smoked paprika
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 1 tablespoon sugar white or brown
- ¼ teaspoon red pepper flakes optional
Instant pot roast:
- 3 tablespoons olive oil divided
- 1 onion thinly sliced
- 3 garlic minced, cloves
- 1 cup beef broth or chicken stock, low-sodium, 250 ml, Note 3
- 2 bay leaf
- 1-2 prigs rosemary
- 2 tablespoons balsamic vinegar
- 1 lb potato 450 g, large cubes
- 2 large carrot thickly sliced
Gravy:
- 2 tablespoons cornstarch
- 2 tablespoons water cold
Instructions
Season the pork:
- Pat the pork roast dry with paper towels. 3 lbs/ 1.5 kg pork roast
- Season pork: Mix the spices in a small bowl, sprinkle on both sides of the meat, and rub them well into the meat. If you have the time, you could refrigerate the roast (airtight) for a few hours or overnight. 1 teaspoon salt + ½ teaspoon pepper + 1 teaspoon garlic powder + 1 teaspoon onion powder + ½ teaspoon sweet paprika + ½ teaspoon smoked paprika + 1 teaspoon thyme + 1 teaspoon rosemary + 1 tablespoon sugar + ¼ teaspoon red pepper flakes (optional)
Cook:
- Sear pork: Press the sauté function. Pour in two tablespoons of olive oil. Once the oil is hot, add seasoned meat and sear for 2-3 minutes per side until nicely browned. Remove it from the pot. 2 tablespoon oil
- Sauté onion: Add the third spoonful of oil to the pot. Add the sliced onion and cook it for about 2 minutes. Add garlic, stir well, and cook for another minute. 1 tablespoon oil + 1 medium onion + 2 garlic cloves
- Deglaze the pot with the broth and scrape off all the brown bits from the pot's bottom. Return the meat to the pot. Add the rosemary sprigs, bay leaves, and balsamic vinegar. 1 cup/ 250 ml broth + 1-2 rosemary sprigs + 2 bay leaves + 2 tablespoon balsamic vinegar
- Pressure cook: Seal the pot and set it to manual high pressure for 50 minutes. Release naturally for 2 minutes.
- Vegetables: After 2 minutes, perform a quick pressure release, then add the thickly sliced carrots and potato chunks. Cover again and set it to manual high pressure for an additional 5 minutes. 1 lb/ 450 g potatoes + 2 carrots
- Perform another quick release, remove the pork roast and veggies from the pot using a slotted spoon, and transfer them to a large bowl. Discard the rosemary sprigs and the bay leaves.
Gravy:
- Cornstarch slurry: Whisk cornstarch and cold water in a small bowl; the mixture should be thick yet pourable. 2 tablespoon cornstarch + 2-3 tablespoon cold water
- Thicken the gravy: Turn on the sauté function and whisk the mixture into the cooking liquid. Cook for 1-2 minutes or until the sauce thickens.
- Adjust the taste if necessary. I might add a few extra drops of balsamic or a tiny sprinkle of sugar to balance the flavors. Salt is usually not needed but check.
- Serve the pork and vegetables with the gravy.
Notes
- The cut of pork: Pork butt and pork shoulder are both cut from the shoulder of the pig. They are both nicely marbled and perfect for cooking in the instant pot. The “pork butt” comes from the upper part of the shoulder and is a bit fattier, whereas "pork shoulder" refers to the entire shoulder cut and contains more muscle and less fat.
- Spices: Use ½ of our homemade pork roast seasoning instead.
- Stock: Using homemade or low-sodium broth or stock is preferable to avoid a too-salty gravy.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
376kcal
(19%)
Carbohydrates
24g
(8%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
93mg
(31%)
Sodium
675mg
(28%)
Potassium
951mg
(20%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4231IU
(85%)
Vitamin C
20mg
(22%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 376kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 675mg | 28% |
| Potassium | 951mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4231IU | 85% |
| Vitamin C | 20mg | 22% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
