Pressure builds quickly inside the Instant Pot, forcing steam and heat into the pork roast. The result is fork-tender meat in a fraction of the usual time. If you have ever wondered how to cook a pork roast in an instant pot, you are in the right place. This method delivers juicy, flavorful meat without hours of oven roasting.
You do not need special skills. Just a few ingredients, your Instant Pot, and about 90 minutes from start to finish. Let us get straight to it.
Why Use An Instant Pot For Pork Roast
Traditional roasting takes 3 to 4 hours. The Instant Pot cuts that down to about 60 minutes of cook time. The high pressure breaks down connective tissue fast, so even tough cuts like shoulder or butt become tender.
You also get a built-in braising effect. The steam keeps the meat moist. No drying out like in a standard oven.
Best Cuts Of Pork For The Instant Pot
- Pork shoulder (also called pork butt) – most forgiving, very tender
- Pork loin – leaner, cooks faster, but can dry out if overdone
- Pork sirloin roast – good balance of flavor and tenderness
- Boston butt – ideal for shredding
For this guide, we focus on pork shoulder. It is the most reliable for pressure cooking.
Ingredients You Will Need
- 3 to 4 pound pork shoulder roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional)
- 1 cup chicken broth or beef broth
- 1 tablespoon Worcestershire sauce (optional)
- 2 bay leaves (optional)
You can adjust spices to your taste. The broth is essential for creating steam pressure.
How To Cook A Pork Roast In An Instant Pot
Follow these steps exactly. They work for most 6-quart and 8-quart models.
Step 1: Prepare The Pork Roast
Pat the roast dry with paper towels. This helps the seasoning stick and improves browning. Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Rub the spice mix all over the meat. Let it sit at room temperature for 15 minutes.
Step 2: Sear The Roast
Turn your Instant Pot to the Saute function on High. Add olive oil. Wait until the oil shimmers. Place the roast in the pot. Sear each side for 3 to 4 minutes until deep golden brown. Do not rush this step. Browning adds flavor.
Remove the roast and set it on a plate. The pot will have brown bits stuck to the bottom. Those are flavor.
Step 3: Deglaze The Pot
Pour in the chicken broth. Use a wooden spoon to scrape up all the brown bits from the bottom. This prevents a Burn warning later. Add Worcestershire sauce and bay leaves if using.
Step 4: Pressure Cook
Return the roast to the pot. It should be mostly submerged. Close the lid and set the valve to Sealing. Select Manual or Pressure Cook on High. Set the time to 60 minutes for a 3-pound roast. Add 10 minutes for each additional pound.
For a 4-pound roast, cook 70 minutes. For a 5-pound roast, cook 80 minutes. Do not exceed 90 minutes or the meat may become mushy.
Step 5: Natural Release
When the timer beeps, let the pressure release naturally for at least 15 minutes. Do not quick release. Natural release keeps the meat tender. After 15 minutes, you can turn the valve to Venting to release any remaining steam.
Step 6: Rest And Serve
Remove the roast to a cutting board. Let it rest for 10 minutes. The internal temperature should be at least 190°F for shredding. If it is not tender enough, return it to the pot and cook another 10 minutes on High.
Shred the meat with two forks, or slice it against the grain. Spoon some of the cooking liquid over the top for moisture.
Tips For Perfect Results Every Time
Do Not Skip The Sear
Searing creates a crust that locks in flavor. It also adds color. Without it, the roast looks pale and tastes less rich.
Use Enough Liquid
The Instant Pot needs at least 1 cup of liquid to build pressure. Broth works better than water because it adds flavor. You can also use apple juice or cider for a sweeter note.
Trim Excess Fat
Pork shoulder has a fat cap. Leave about 1/4 inch of fat for moisture. Trim the rest. Too much fat makes the broth greasy.
Let It Rest
Resting allows juices to redistribute. If you cut too soon, the meat dries out. Ten minutes is the minimum.
How To Make Gravy From The Cooking Liquid
The leftover broth is liquid gold. Here is how to turn it into gravy.
- Strain the liquid through a fine mesh sieve into a bowl. Discard bay leaves and solids.
- Let it sit for 5 minutes. Skim off the fat with a spoon.
- Pour 2 cups of the liquid into a small saucepan.
- Whisk in 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
- Bring to a simmer over medium heat. Stir until thickened, about 2 minutes.
- Season with salt and pepper to taste.
Pour the gravy over the shredded pork or serve on the side.
Flavor Variations
Change the spices to match your meal.
Mexican-Style Pork Roast
- Use cumin, chili powder, and oregano instead of paprika.
- Add a can of diced green chiles.
- Use beef broth.
- Serve with tortillas, salsa, and lime.
Garlic And Herb Pork Roast
- Add 4 crushed garlic cloves to the pot.
- Use rosemary, thyme, and sage.
- Replace broth with white wine and chicken broth.
Sweet And Savory Pork Roast
- Mix 1/4 cup brown sugar with the spice rub.
- Add 1/4 cup apple cider vinegar to the broth.
- Include a cinnamon stick during cooking.
Common Mistakes And How To Avoid Them
Burn Warning
This happens when food sticks to the bottom. Always deglaze after searing. Make sure there is enough liquid. If you get a Burn warning, turn off the pot, release pressure, and scrape the bottom. Add more broth and restart.
Dry Meat
Overcooking or quick releasing causes dryness. Stick to the recommended times. Always use natural release for at least 15 minutes. If the meat is dry, shred it and mix with extra broth.
Undercooked Meat
If the roast is not fork-tender, it needs more time. Return it to the pot and cook another 10 to 15 minutes on High. Check again. Some larger roasts need up to 90 minutes.
Too Much Salt
Broth and seasoning both add salt. Use low-sodium broth if you are salt-sensitive. Taste the cooking liquid before adding extra salt.
What To Serve With Instant Pot Pork Roast
This dish pairs well with simple sides.
- Mashed potatoes – soak up the gravy
- Roasted vegetables – carrots, parsnips, or Brussels sprouts
- Rice or quinoa – quick and neutral
- Steamed green beans – add color and crunch
- Coleslaw – brightens the plate
You can also use the shredded pork in tacos, sandwiches, or salads.
Storing And Reheating Leftovers
Store shredded pork in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat in a skillet with a splash of broth, or in the microwave with a damp paper towel over the top.
Do not reheat in the Instant Pot again. It will overcook the meat.
Frequently Asked Questions
Can I Cook A Frozen Pork Roast In The Instant Pot?
Yes, but it takes longer. Add 20 to 30 minutes to the cook time. Use natural release for 20 minutes. The meat may be less tender than thawed, but it works in a pinch.
How Do I Know When The Pork Roast Is Done?
Use a meat thermometer. For shredding, aim for 190°F to 205°F internal temperature. For slicing, 145°F is safe but the meat will be firmer. Pressure cooking typically reaches these temps easily.
Can I Use A Pork Loin Instead Of Shoulder?
Yes, but reduce cook time to 20 to 30 minutes. Pork loin is lean and dries out fast. Use natural release for 10 minutes. Check temperature early.
Why Is My Pork Roast Tough After Pressure Cooking?
It likely needs more time. Tough meat means the connective tissue has not broken down fully. Return it to the pot and cook another 10 to 15 minutes. Also, ensure you used enough liquid.
Can I Add Vegetables To The Pot With The Pork?
Yes, but add them later. Vegetables like carrots and potatoes cook faster than pork. Add them during the last 10 to 15 minutes of cook time. Or cook them separately on the stovetop.
Final Thoughts On Instant Pot Pork Roast
Now you know exactly how to cook a pork roast in an instant pot. It is a simple, reliable method that saves time and delivers tender meat. Sear well, deglaze properly, and let the pressure do the work.
Experiment with different spice blends and broths. The Instant Pot is forgiving. Once you master the basics, you can adapt the recipe to your preferences. Serve it for weeknight dinners or special occasions. Leftovers are just as good the next day.
Give it a try tonight. You will wonder why you ever used the oven.