Instant Pot Pork Roast with Savory Gravy: Your Go-To Quick Dinner
Imagine this: you wake up with grand plans to slow-cook a succulent pork roast all day, filling your home with comforting aromas. But then, life happens. A hectic morning, unexpected errands, or simply a day that slips away. Suddenly, dinner plans are in disarray, and you’re staring down the clock wondering what to feed your hungry family.
Sound familiar? That’s where this incredible Instant Pot pork roast recipe comes to the rescue! In under an hour, you can transform a simple cut of pork into a mouthwateringly tender, fall-apart roast, complete with a rich, homemade gravy. It’s the ultimate solution for busy weeknights when you crave a hearty, home-cooked meal without the all-day commitment. Say goodbye to last-minute dinner stress and hello to effortless gourmet.
The magic of the Instant Pot lies in its ability to deliver the deep, slow-cooked flavors and textures you love, but in a fraction of the time. This pressure cooker pork roast isn’t just fast; it’s bursting with savory flavor and so unbelievably tender it practically melts in your mouth. And the accompanying smooth, flavorful gravy? It’s the perfect complement, ideal for spooning generously over the pork and perhaps a side of creamy mashed potatoes or steamed vegetables. Prepare for rave reviews!
Mastering tender meat in the Instant Pot opens up a world of culinary possibilities. If you love the ease and results of this recipe, be sure to explore other pressure cooker favorites like our Instant Pot pulled pork, rich Instant Pot brisket, or a comforting Instant Pot beef stew. Your pressure cooker is about to become your new best friend in the kitchen!
Essential Ingredients for Your Perfect Pork Roast
Crafting a delectable Instant Pot pork roast doesn’t require an extensive list of ingredients. In fact, you likely have many of these pantry staples on hand. Here’s a breakdown of what you’ll need to gather to create this flavorful dish:
- Pork Shoulder (or Pork Butt): This is the star of our dish. Opt for a bone-in or boneless pork shoulder, often labeled as pork butt. Its higher fat content and connective tissues are key to achieving that melt-in-your-mouth tenderness when pressure cooked. Remember to trim off any excessive fat and, if bone-in, remove the bone before cutting the meat into approximately 1-pound pieces for even cooking.
- Aromatic Spices: A simple yet powerful blend of onion powder, garlic powder, Kosher salt, and freshly ground black pepper forms the base of our seasoning. These spices penetrate the meat during cooking, creating a savory foundation that truly elevates the flavor of the pork.
- Olive Oil: A touch of olive oil is essential for searing the pork. Searing locks in juices and creates a beautiful, caramelized crust on the meat, adding an extra layer of depth and flavor that you won’t want to skip.
- Chicken Broth: This liquid is crucial for the pressure cooking process, preventing scorching and creating the steam needed for tenderizing the meat. Beyond its functional role, chicken broth infuses the pork with a savory richness, contributing significantly to the overall flavor of the final dish and forming the base of our gravy.
- Fresh Aromatics: Thinly sliced onions and crushed garlic cloves are added to the pot with the pork, releasing their sweet and pungent notes into the broth as it cooks. These simple additions infuse the entire dish with incredible depth and warmth.
- All-Purpose Flour: A small amount of flour is used to create a slurry, which then thickens the flavorful cooking liquid into a luxurious, homemade gravy. This step transforms the savory broth into a velvety sauce perfect for drizzling.
Recommended Equipment
While the ingredients are straightforward, having the right tools makes the process even smoother. For this recipe, we recommend using a 6-quart Instant Pot, which is a versatile size perfect for family meals. Additionally, a fine mesh strainer and a fat separator (though a spoon works too!) will be helpful for crafting the perfect gravy.
New to using an Instant Pot? Get started with confidence! Our comprehensive beginner’s guide on “How to Use an Instant Pot” will walk you through everything you need to know.
Step-by-Step Instructions: Mastering Your Instant Pot Pork Roast
Creating this tender pork roast and its accompanying gravy is incredibly straightforward. Follow these steps for a perfect meal every time:
- Prepare and Season the Pork: In a small bowl, combine the onion powder, garlic powder, Kosher salt, and black pepper. Thoroughly sprinkle this seasoning blend over all surfaces of your cut pork pieces. Take a moment to gently rub the spices into the meat, ensuring an even coating that will adhere during cooking and infuse every bite with flavor.
- Sear for Flavor: This is a crucial step that builds incredible depth in your roast. Pour the olive oil into the inner pot of your Instant Pot and select the “SAUTÉ” function. Once the oil is hot and shimmering, carefully add your seasoned pork pieces, ensuring not to overcrowd the pot (work in batches if necessary). Brown each piece on all sides until a beautiful golden-brown crust forms, typically about 2 minutes per side. This searing creates caramelized bits that are essential for a rich gravy.
- Deglaze the Pot: Remove the seared pork from the Instant Pot and set it aside. Pour in the chicken broth and, using a sturdy wooden spoon or spatula, thoroughly scrape the bottom of the pot. Your goal here is to loosen and dissolve all the browned bits (fond) that accumulated during searing. This not only adds immense flavor to your gravy but also prevents the dreaded “BURN” notice during pressure cooking.
- Pressure Cook to Perfection: Press “CANCEL” to turn off the Sauté mode. Return the seared pork to the pot, then add the thinly sliced onions and crushed garlic cloves. Secure the lid in place and ensure the sealing valve is set to “SEALING.” Select “MANUAL” or “PRESSURE COOK” (High Pressure) and set the cooking time for 25 minutes.
- Natural Release for Tenderness: Once the pressure cooking cycle is complete, the Instant Pot will beep. Press “CANCEL” and allow the pressure to release naturally for 15 minutes. This natural release period is vital for keeping the pork incredibly tender and juicy. After 15 minutes, carefully move the sealing valve to “VENTING” for a quick release of any remaining pressure. Once the pin drops, it’s safe to open the lid.
- Strain the Broth: Carefully remove the tender pork from the Instant Pot and transfer it to a platter. Place a fine mesh strainer over a large bowl and pour the remaining liquid from the Instant Pot through the strainer. Discard the solids collected in the strainer, as you’ll only need the flavorful liquid for your gravy.
- Separate the Fat: For a smoother gravy, it’s best to remove excess fat from the strained broth. The easiest way to do this is by using a fat separator. If you don’t have one, simply allow the broth to sit for a few minutes, then use a spoon to skim off the top layer of fat.
- Craft the Silky Gravy: Pour the defatted broth back into the Instant Pot and select the “SAUTÉ” function once more. While the broth heats, prepare your slurry: in a small bowl, whisk together the flour and water until completely smooth and lump-free. Once the broth in the Instant Pot reaches a gentle boil, slowly pour in the slurry while continuously whisking to prevent lumps. Continue to cook, whisking occasionally, for 2-3 minutes, or until the gravy has thickened to your desired consistency.
- Serve and Enjoy: Press “CANCEL” to turn off the Instant Pot. You can now slice or shred the incredibly tender pork roast. Arrange it on a serving dish and generously spoon the savory, homemade gravy over the top. Serve immediately with your favorite sides and savor the deliciousness!
Choosing the Best Cut for Instant Pot Pork Roast
When it comes to achieving the most tender and flavorful pork roast in your Instant Pot, the choice of meat cut is paramount. While various cuts can be used, we highly recommend pork shoulder or pork butt (which is actually part of the shoulder). These cuts are ideal for several reasons:
- Fat Content: Pork shoulder and pork butt contain a good amount of intramuscular fat and connective tissue. During the pressure cooking process, this fat renders down and the connective tissue breaks apart, basting the meat from within and resulting in an exceptionally moist, tender, and “fall-apart” texture that is highly desirable for a roast. Leaner cuts like pork loin, while quicker to cook, tend to dry out more easily in a pressure cooker and won’t achieve the same succulent results.
- Flavor Profile: The fat and bone (if using bone-in) in pork shoulder contribute significantly to the overall richness and depth of flavor in the broth, which then forms the base of your delicious gravy.
- Versatility: These cuts are incredibly versatile. Once cooked, the pork can be sliced for a traditional roast dinner or easily shredded for sandwiches, tacos, or salads, offering multiple meal possibilities.
The Instant Pot truly shines with these cuts, transforming them from tough to incredibly tender in a fraction of the time it would take in a slow cooker or oven. You can achieve that “cooked all day” texture in about 45 minutes of active pressure cooking time, making it a perfect solution for busy schedules.
Understanding Pressure Cooker Pork Roast Cooking Times
Determining the exact cooking time for a pork roast in a pressure cooker can seem tricky, but there’s a reliable rule of thumb to guide you. Unlike traditional oven roasting where total weight is often the primary factor, with pressure cooking, the **overall thickness of the meat** is more critical than its total weight.
A good general guideline for pressure cooking pork shoulder or pork butt is **20-25 minutes per pound**. However, this rule applies best when the meat is cut into roughly 1-pound chunks.
- Cut Pork Pieces: If you take a 4-pound pork shoulder and cut it into four approximately 1-pound pieces, each piece, being thinner, will cook through much faster. In this scenario, you would set your Instant Pot for roughly 25 minutes (the time for a single 1-pound piece, ensuring all smaller pieces cook evenly).
- Whole Roast: If you choose to cook a 4-pound pork shoulder as a single, intact roast, the cooking time will increase significantly. A whole, thick roast might need around 80-100 minutes of high-pressure cooking to reach optimal tenderness. The reason for this difference is that the pressure and heat need more time to penetrate to the center of a denser, larger piece of meat.
Our Recommendation: For convenience, speed, and consistent results, we highly recommend cutting your pork shoulder into 1-pound pieces before pressure cooking. This method dramatically reduces the total cooking time, allowing you to enjoy a tender roast in much less than an hour of active cooking, rather than waiting for over an hour and a half for a whole roast. It’s a simple trick that saves a lot of time without sacrificing an ounce of flavor or tenderness.
Serving Suggestions and Storage Tips
Delicious Serving Pairings
This Instant Pot pork roast and gravy is a versatile main dish that pairs wonderfully with a variety of sides. Here are some ideas to complete your meal:
- Classic Comfort: Serve it with creamy mashed potatoes (perfect for soaking up that rich gravy!), roasted potatoes, or fluffy white rice.
- Vibrant Vegetables: Steamed green beans, roasted carrots, asparagus, or a simple side salad add freshness and balance to the meal.
- Hearty Breads: A crusty loaf of bread or dinner rolls are excellent for dipping into the savory gravy.
- Versatile Leftovers: Shred any leftover pork to use in sliders, tacos, quesadillas, or as a topping for nachos. It’s incredibly versatile!
Storage and Reheating
Proper storage ensures you can enjoy your delicious pork roast for days to come:
- Refrigeration: Store leftover pork roast and gravy in separate airtight containers in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the pork and gravy separately in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat the pork and gravy in a saucepan on the stovetop over medium-low heat, adding a splash of chicken broth or water if needed to thin the gravy. You can also reheat in the microwave in short intervals until warmed through.
Explore More Delicious Pork Recipes
If you’re a fan of succulent pork, we have plenty more recipes to inspire your next meal! From quick weeknight dinners to impressive weekend feasts, discover new ways to enjoy this versatile meat:
- Air Fryer Pork Tenderloin
- Instant Pot Pulled Pork
- Instant Pot Pork Chops with Mushroom Gravy
- Air Fryer Pork Chops
- Provolone and Prosciutto Stuffed Pork Loin
- Instant Pot Pork Belly Tacos
- Slow Cooker Pork Carnitas
- Easy Pork Tacos
- Sheet Pan Spicy Pork Chops and Sweet Potatoes
- More Pork Recipes…
Loved this recipe?
Make sure to follow us on Instagram and Pinterest for more culinary inspiration and delicious recipe ideas like this one.
6
10 mins
50 mins
1 hr
Instant Pot Pork Roast and Gravy
Kat Jeter & Melinda Machado
Print Recipe
Ingredients
- 3 pound Pork Shoulder or Pork Butt, fat trimmed off and cut into 1 pound pieces
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 medium Onion, sliced into thin wedges
- 3 cloves Garlic
- 1.5 cups Chicken broth
- 2 tablespoons Flour
- ¼ cup Water
Instructions
-
In a small bowl combine onion powder, garlic powder, salt, and pepper.
-
Sprinkle the seasoning over your pork and rub it in so it is covered.
-
Set your Instant Pot to SAUTE and add the olive oil.
-
Once hot add your pork shoulder and brown the pieces on all sides, approximately 2 minutes per side.
-
Remove the pork and set aside then add the broth and stir, making sure to scrape up all of the browned bits so you won’t get a burn notice later.
-
Press CANCEL on the Instant Pot and add the pork back to the pot along with the onion and garlic.
-
Lock the lid in place, move the valve to SEALING and set to cook on HIGH PRESSURE for 25 minutes. See Note #1
-
When the timer goes off press CANCEL and let the Instant Pot do a natural release for 15 minutes. Then flip the valve to VENTING and let the rest of the steam out.
-
Place a fine mesh strainer over a large bowl. Remove the pork from the Instant Pot and pour the remaining liquid through the strainer. Dispose of the solids in the strainer.
-
Use a spoon or a fat separator to remove the excess fat from the liquid.
-
Pour the liquid back into the pot and set it to SAUTE.
-
In a small bowl or cup add the flour and water and whisk together until it is smooth (this is called a slurry).
-
When the broth in the Instant Pot comes to a boil pour the slurry in , whisking the whole time, and then let cook for 2-3 minutes until it has thickened.
-
Turn off heat and slice or shred the pork and serve with gravy poured over it.
Notes
- The general rule for cook time is 20-25 minutes per pound. Since we’ve cut our roast into 1-pound pieces, we can cook them at the 1-pound time.
Nutrition
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you for supporting our content!