Instant Pot Pork Roast

Make Instant Pot Pork Roast recipe for a quick and easy comfort food meal the whole family will love! Pork roast made in a pressure cooker has a crispy seasoned crust, juicy interior with a tangy gravy to drizzle over top.

instant pot pork roast with gravy 

For pressure cooker fanatics, convincing them to cook anything in it doesn’t require much effort. For those of you still learning how to use an Instant Pot, you may wonder why cooking a pork roast under pressure wins out over a traditional oven method?

First of all, you really can’t mess this recipe up! Using a pressure cooker greatly reduces the likelihood of overcooking and being left with a dry, leathery roast. The juices are sealed in, instead of evaporating out, so even if you like pork well done, it’s still tender and juicy.

Similar to rosemary pork chops recipe, a tangy gravy is made simultaneously as the pork cooks. The drippings, combined with the added seasonings, makes a rich sauce that only requires a little thickening once the pork has cooked. There’s no need to transfer drippings to a saucepan; it all cooks in one pot!

Lastly, using an Instant Pot saves time! While the oven method can take over a hour, this recipe only requires 15 minutes under pressure, with a 15 minute natural release. Since it’s so quick and simple, serve this as a weeknight meal!

Ingredients notes 

• Pork Loin Roast – Be sure to use center cut pork loin roast, which is bigger and thicker than tenderloin. Tenderloin cooks much faster! (see Instant Pot Pork Tenderloin recipe for that cooking method.) For more pork roast options, see the “Choose a Pork Roast” section.
• Whole Berry Cranberry Sauce – The secret ingredient for a great tasting gravy! Be sure to buy whole berry sauce and not jellied cranberry sauce.
• Cornstarch – Used to thicken gravy. Alternatively use an equal amount of arrowroot or double the amount of flour.

How To Make instant pot pork roast recipe

1. First season the pork with salt and pepper and heat the oil in the instant pot. Once the oil is hot, sear the pork 2-3 minutes per side.
2. Remove the pork and deglaze the pork drippings with the chicken broth, scraping up the browned bits.
3. Add the whole berry cranberry sauce and seasonings. Stir to combine and then add the roast back to the pot.
4. Seal the lid and pressure cook for 15 minutes. Allow pressure to release naturally for 15 minutes before letting out any remaining pressure.
5. Transfer the pork to a cutting board to rest while the gravy finishes. Select SAUTE LOW to simmer and reduce the sauce for 10 minutes.
6. Combine 2 tablespoons cornstarch with 2 tablespoons cold water. Whisk into the gravy and simmer for 1-2 minutes until thickened.
7. Slice the pork and serve with gravy.

choosing a pork roast

For this recipe you want to use center cut pork loin roast with a nice fat cap on top. This insulates and seasons the meat as it cooks. Do not use pork tenderloin, which is smaller and rounder.

Pork loin is generally sold in 2-3 pound packages, but places like Costco will carry bigger cuts. I don’t recommend more than a 3 pound pork roast for this recipe.

Cuts of meat like pork shoulder, pork butts, or bone-in roasts can still be used with this recipe. However, the time cooking under pressure would increase. Pork shoulder (also labeled as butt), requires 15 minutes per pound.

Since these cuts are fattier than pork loin roast, they will be more fall-apart tender when done, more like pulled pork.

The National Pork Board recommends an internal temperature of 145ºF for any type of pork. If the pork is undercooked once the the pressure has been released, simply reseal and cook at high pressure for a few minutes more.

slow cooker directions

1. Season the pork with salt and pepper and use the stove top to sear the pork in oil. This step may be skipped, but it does add optimal flavor.
2. Reduce chicken broth to 1/2 cup and add remaining ingredients, except cornstarch / water mixture. Stir to combine and add the pork to the slow cooker.
3. Cook on LOW for 4-5 hours, or until pork is tender. Remove the pork and cover with foil to keep warm.
4. Stir together 3 tablespoons cornstarch with 3 tablespoons water and whisk into slow cooker. Cook on HIGH, uncovered, for 30 minutes, stirring occasionally, or until thickened. Add 1 tablespoon butter or a splash of cream to the gravy for extra flavor. Slice pork and serve with gravy.

serving suggestions

For the ultimate comfort food meal, serve alongside mashed potatoes. However, you can also serve over rice, roasted ranch potatoes, boiled salt potatoes, or instant pot baked potatoes, which would all taste great with the gravy.

freezing leftovers

This recipe makes a great freezer meal. The gravy may need a little additional thickening once it has thawed, but otherwise it freezes great!

All the roast and gravy to cool completely. Slice and freeze the pork separately from the gravy for up to three months. Thaw overnight in the refrigerator and then warm gently on the stove top or in the microwave.

cooking from frozen

If you would like to cook a frozen pork roast in the instant pot, I wouldn’t recommend it for this recipe since the roast is thicker. However, tenderloin may be cooked from frozen, but follow the instructions on this pressure cooker pork tenderloin recipe.

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step-by-step web story instructions for this recipe!

More easy instant pot Recipes 

• Creamy Instant Pot Chicken Stroganoff
• Instant Pot Loaded Potato Soup
• Pressure Cooker Meatloaf with Mashed Potatoes
• Instant Pot French Dip
• For more pressure cooker recipes, check out the best gluten-free instant pot recipes!

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