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.
Season the pork with ½ tsp salt and ¼ tsp pepper. Press SAUTE HIGH and heat the oil in pot. Once the oil is hot, sear the pork 2-3 minutes per side, until golden brown.
Remove the pork and add the broth, deglazing the pork drippings and scraping up the browned bits. Hit CANCEL.
Add the cranberry sauce, dijon, garlic powder, thyme, cloves, cinnamon, and remaining ⅙ tsp of salt and pepper. Stir to combine and then add the roast back to the pot.
Seal the lid and value. Cook under HIGH PRESSURE for 15 minutes. Once cooking time has ended, allow the pressure to release naturally for 15 minutes before letting out any remaining pressure. It should reach an internal temperature of 145ºF. If the pork is undercooked once the the pressure has been released, simply reseal and cook at high pressure for a few minutes more.
Transfer the pork to a cutting board to rest while the gravy is finished. Select SAUTE LOW to simmer and reduce the sauce for 10 minutes.
Combine the cornstarch with water in small bowl. Whisk into the gravy and simmer for 1-2 minutes until thickened. Slice the pork and serve with gravy.
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Notes
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
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.
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.Cook on LOW for 4-5 hours, or until pork is tender.
Remove the pork and cover with foil to keep warm. 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.
freezing
This 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.