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Instant Pot Pork Roast with Vegetables
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Got a busy night ahead of you? Make this delicious Instant Pot Pork Roast with Vegetables. It’s an entire meal made in your pressure cooker and only takes about 90 minutes. The result is a tender pork roast with carrots and potatoes that is smothered in homemade gravy.
If you think Pork Roast is only for Sundays I have some good news for you! Traditional it takes several hours in the oven, which is great when you have several hours which, for me is, um, almost never! So, what used to be a special occasion dinner is now doable in 90 minutes start to finish thanks to my trusty Instant Pot. I can make it in less than two hours! Yes, please!
Why this Recipe Works!
- Tender, melt in your mouth pork with flavorful veggies and a gravy in one pot!
- The pork is coated in a delicious spice rub and topped with a rich and savory gravy.
- It’s ready in under 2 hours with meat that is so tender!
- It has a few steps, but it’s not complicated and the meat comes out perfectly cooked each time.
The more I use my pressure cooker the more I love it – I’ve used it to make ribs, meatloaf, spaghetti and so many other delicious dinners. You can use it in so many ways!
Ingredients Needed
This might look like a long ingredient list for this Instant Pot Pork Loin, but it’s mostly seasonings or things you already have in your pantry!
Spice Rub
- Garlic Powder
- Onion Powder
- Sea Salt
- Pepper
Roast
- Pork roast
- Butter
- Garlic
- Yellow onion
- Worcestershire sauce
- Broth
- Carrots
- Potatoes
Gravy
- Butter
- All-purpose flour
How to Make the Spice Rub
- First, mix together onion and garlic powder with salt and pepper.
- Rub it all over a 2 to 3-pound pork roast.
That’s it! The first step is done.
Prep and Cook the Pork
- Turn on the saute setting on your Instant Pot. Melt the butter and then cook the onions in it until they’re softened. Add some garlic and cook it with the onions for about a minute.
- Add some more butter to the pot and, once it’s melted, sear the pork roast on each side for 2 to 3 minutes or until it develops a nice golden crust.
- Remove the pork roast and add some Worcestershire sauce to the pot with the onions and garlic. As it simmers scrape up all of the brown bits off the bottom of the pot.
- Place the trivet (the one that came with your Instant Pot) in the pot and place the pork roast on it.
- Secure the lid, close the vent, and set the Instant Pot to manual high pressure for 70 minutes.
Add the Vegetables
Once the timer goes off for the pork, quick release the pressure, and place the vegetables in the Instant Pot with the pork. I use a combination of carrots and potatoes. They cook so fast – they only take about five minutes!
- Once you’ve placed the vegetables in the pot, secure the lid and set the Instant Pot to manual high pressure for five minutes.
- One the timer dings, quick release the pressure and remove the pork and vegetables from the pressure cooker.
- Cover them with foil while you make the gravy.
Pork should be cooked to a temperature of 145 degrees F. I’ve tested this recipe several times and my two to three-pound pork roasts are always perfectly cooked in 75 minutes.
If you are worried you can always check the internal temperature with a meat thermometer once it’s done.
How to Make the Gravy
As the pork cooks, it releases lots of juices that you can use to make your gravy – you only need some butter and flour and it all comes together right in the Instant Pot!
- Remove the trivet and change the Instant Pot setting to saute.
- Melt the butter in the Instant Pot. Once it’s melted add the flour.
- Whisk the flour and butter together in the juices until smooth. Cook the gravy for 3 to 4 minutes or until it’s thickened.
- Give it a taste and add salt and pepper, if desired.
Serve up slices of the pork roast with the vegetables and smother them with the rich gravy. If you have some fresh parsley on hand chop some up for garnish – it adds a nice pop of color!
More Instant Pot Recipes
- Hamburger Stroganoff is another hearty comfort food dinner that’s perfect for a cold and chilly night! Plus, it only takes 30 minutes to make in your pressure cooker.
- I love how easy it is to make soup in my Instant Pot and my Chicken Taco Soup is always a favorite.
- French Dip Sandwiches used to be something I only had if we went to a restaurant, but now I use my Instant Pot to make them and they’re so easy!
- I love a bowl of cozy Instant Pot Beef Stew – it only takes 30 minutes!
Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Instant Pot Pork Roast
A delicious dinner made in your Instant Pot! Tender, juicy Pork Roast with potatoes and carrots that is covered in a gravy.
Ingredients
Spice Rub
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 2 tsp sea salt
- ½ tsp 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 large carrots chopped into 1’’ pieces
- 2 large potatoes chopped into 1’’ pieces
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.
Nutrition
Calories: 498kcalCarbohydrates: 24gProtein: 46gFat: 24gSaturated Fat: 12gCholesterol: 160mgSodium: 1334mgPotassium: 1214mgFiber: 3gSugar: 3gVitamin A: 7399IUVitamin C: 12mgCalcium: 60mgIron: 4mg
Tried this recipe?Let us know how it was!
This recipe came out great! It was really easy to put together. I added the recipe to my make again list.
Absolutely delicious and tender. Can’t wait to try more of your recipes 😊
Awesome to hear Jane! Hope you find some more keepers!
Could I make this in the oven?
I’m sure it could be but I’ve never tested it that way so I don’t know cooking times.
I just bought my Instant Pot and had this for dinner tonight. I only added a few different seasoning for the rub. Used 3/4 cup wine & added water to it to make the liquid. It was so yummy. Thanks
Great to hear Linda!
ABSOLUTELY DELICIOUS!!!!
Glad you enjoyed it Cherie!
Exactly what you’d expect.
Glad you enjoyed it!
Third or fourth time I’m making this recipe. Latest riffs: double or triple the carrots and skip the potatoes or substitute parsnips; when deglazing the pot, turn the heat off and put all the removable bits in a bowl, then use a metal pancake flipper or spatula to scrape the fond of the bottom of the pan with the added liquid; pressure cook the carrots for only two or three minutes so they aren’t mushy; at the end, pour the liquids off into a gravy separator and prepare a roux in the pot with the butter and flour, then gradually add back the flavorful liquid from the bottom of the separator, and add only as much pork fat as desired to complement the browned butter in the roux. What a great recipe this is!
Hi Heather! Thank you SO much for your comment! I’m going to try it with parsnips now too 🙂 sounds delicious!
Excellent! Everything turned out perfect. The only thing I did different was I had a 2 lb boneless pork roast and pressure cooked it for 40 minutes. Best recipe I’ve tried and the gravy was yummy!
Thanks for sharing!
I made a 2 lb boneless pork roast and pressure cooked it for 40 minutes then followed the rest of the recipe. The gravy was superb, very flavorful, and the meat was perfect, juicy and tender. This was the first recipe that turned out perfect after trying 3 others. Thank you!
You’re welcome Debbie! Glad that you loved this recipe – it’s one of my favorites too!
How much chicken broth do you use and when do I add it
Hi Cheryl – for this recipe, you’ll want to use 1 1/2 cups and add it to the pot with the Worcestershire sauce to deglaze. You can find the full recipe here also: https://www.julieseatsandtreats.com/instant-pot-pork-roast-with-vegetables/
This is my go to for making roasts now! Thanks so much 🙂
So glad it was a hit Sarah!
Could I do a 2.5 lb pork loin roast? 70 minutes seems very long. Maybe for pork loin roast it would be more like 30??
Here is my recipe for Instant Pot Pork Loin, go with these cooking instructions!
https://www.julieseatsandtreats.com/instant-pot-pork-loin/
Can I use a 3 lb pork loin for this?
Pork loins cook much faster than a pork roast. Here is my recipe for Instant Pot Pork Loin, you may want to follow those cooking instructions instead!
https://www.julieseatsandtreats.com/instant-pot-pork-loin/
Are there ant changes if the pork is frozen?
I haven’t tested this recipe with frozen pork. I would thaw it out first.
Love this!!5 stars!
Great! So glad you loved it!