The photos of this recipe have been updated.
This instant pork roast recipe is a
simple way to cook a pork roast that is tasty and tender in a fraction of
the time.
» You may like these Easy Instant Pot lamb chops
.
The Instant Pot is an amazing tool in the kitchen for making dishes that usually take a lot of time. In the pressure cooker, you can drastically reduce the cooking time of dishes like this tender roast pork.
The best thing about this pork roast is that it goes with just about any side dish you want to serve, so you don’t have to think much about what to prepare for dinner.
I’m a big fan of mashed potatoes, so I usually serve roast pork with mashed potatoes and gravy, but it also goes great with roasted cauliflower, green beans, or crispy roast potatoes.
>> You may also like this Instant Pot Pork & Sauerkraut, which is a German tradition for New Year’s Day.
Why use an instant pork cutting pot to use
? There are a few different cuts
of pork that
make a good pork roast. You can use pork shoulder (also called pig butt), pork leg or loin.
I cook
a LOT of pork shoulder in the instant pot, for things like carnitas or shredded pork, ideal for shredded pork gnocchi, which benefit from slow cooking. It is so tender and easily falls apart to crush it.
When
I’m making a pork roast that I want to be able to cut and serve with a side dish, I usually use pork leg. I mainly find pig leg that weighs around 2-4 pounds, which fits nicely into the 6-8 ct Instant Pot and feeds about 4-8 people.
The pig’s leg results in large pieces of meat, while the pork shoulder tends to be more marbled. That’s what makes it so good for shredded pork.
The
pork leg roast shown above is a 3-pound roast that’s about 5 inches thick. A 3-pound roast will cook in 90 minutes in the instant pot
. Pork
loin
Pork loin is the leanest cut of meat and doesn’t have much fat. It is also usually sold in smaller roasts that are thinner. Therefore, a pork loin will cook much faster in the instant pot. Overcooking can quickly lead to dried pork. That’s why I avoid this cut.
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Ingredients you need
- roast pork – Here we are using a pork shoulder. This cut of meat really benefits from pressure cooking. It’s so tender. You can also use a pork leg or a pork loin. Cooking times will vary.
- Cooking oil РThe first step to cooking this roast is to brown the outside in saut̩ed mode. This helps add great flavor.
- – Adding broth helps to deglaze the pan. You get the brown pieces of flavor from the bottom of the pot that can be used later to make sauce.
- Cornstarch and water: When mixed, this makes a suspension that will thicken the sauce.
- Rub dry – Paprika, salt, black pepper, garlic powder, mustard powder and thyme. Each cut of meat can be raised by adding a dry massage. Add flavor and depth.
Meat broth
Roast pork
preparation Pork roasts
usually come tied or covered with a rope net. This is to keep the meat together in one piece while cooking. I usually remove all that, so I can remove the skin and fat cap. Then, if the meat is not in a solid piece, I will tie it a couple of times with a rope to hold it together.
It seems to me that the pig’s shoulder is the one that needs to be tied. The pig’s leg usually stays in one piece.
In most cases, the roast will come with a large fat cap and the skin left on. I like to remove them when I cook in the instant pot. If I had to cook this roast in the oven, I would have time for the fat to give up and the skin to crack, but that doesn’t happen in the Instant Pot.
So take a large knife and carefully cut the skin and fat of the meat, trying not to cut the meat. It is best to leave some extra fat, which will help with moisture and taste.
Applying
a dry massage
I am a firm believer in dry massage. I put it in almost every meat I make. If you’ve tried our super popular baked baby ribs, I use them on them. I put it in any kind of meat that is roasted, really. It’s so good.
For this roast, I always use that dry rubbing recipe. For a 3-pound pork, I mix half the amount required in that recipe (with some minor changes) and use it to generously cover the pork.
Here’s what you’ll need:
1/2 tablespoon paprika 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon
- mustard powder (you can skip it if you don’t have it)
- 1/
- 4 teaspoon dried
thyme Dry the pig before rubbing. Put it in every little corner. Then let stand for about 5 minutes.
How to make a pork roast in the instant pot
1. Seal the pork
Start by burning pork all over the place. This will give the pork a nice golden and tasty crust.
I want the pork directly in the Instant Pot in sautéed mode in olive oil. Once it is golden, about 3 minutes per side, I take it out of the pot and turn off the machine.
Keep in mind that the dry massage will start to burn at the bottom of the instant pot if it takes too long with this step. It should only take about 6 minutes. If rubbing starts to burn at the bottom, remove the roast and add more oil to the pot.
As soon as the pork is mostly browned, turn off the stir-fry mode. It will remain warm enough to finish the ear.
Remove the roast once it is golden brown.
2. Cook the roast
pork
There will be some golden pieces at the bottom of the pot when burning the pork. You need to lift that by adding liquid to the pot. Do not do this while skipped mode is still on. It is very hot and the liquid will vaporize immediately. It can be dangerous to stand on top of the IP when it’s so hot.
Add the broth and use a whisk to scrape off the pieces. This adds great flavor to the broth, which will be used later to make the sauce.
Then put the trivet in the pot. Place the roast on top of the trivet. This is to keep the roast whole and steam it instead of boiling it. If you want, you can put aside the trivet. I think roast looks better when cooked on the trivet.
Close the Instant Pot and set it to pressure cook (or manual, depending on the version you have). The amount of time you need to cook pork will vary depending on the size of your roast.
It is recommended that you cook a boneless pork roast for 15 minutes per pound in the Instant Pot. For a 3-pound roast, that would be 45 minutes. Cooking it so long will result in a sliced roast, not a tender roast with a fork.
After the time is up, allow the pressure to be released naturally for 15 minutes, then manually release the rest of the pressure.
You are looking for an internal temperature of 160 degrees F. If you’re not sure about cooking, you can check your pork roast with a meat thermometer to make sure it’s reached the proper temperature.
If it’s underneath, you can turn it back on for 5 or 10 minutes
.
Turning the pot back on is actually a great way to cook potatoes and carrots to serve with the roast. Simply place them in the pot and cook for the additional 5-10 minutes.
2. Cut it into slices and serve
Remove the pork from the instant pot and let it sit for a few minutes. Then cut it into pieces or serve it on a tray to be cut on the table.
I like to make salsa with the broth left in the Instant Pot. You can do it directly in the pot, without using a separate pan. It’s incredibly tasty and makes a great sauce.
First, check the level of fat in the broth. If there is a large layer of fat on top of the broth, strain it first. You don’t want greasy sauce! Turn skip mode back on. Once the liquid is boiling, add a suspension of cornstarch (1 teaspoon cornstarch mixed with 1 teaspoon cold water). Beat until thick.
Then you can serve your roast pork with potatoes and carrots, or with mashed potatoes. Pour the sauce over the top to finish the dish.
FAQ
How long do I cook
a pork roast in the Instant Pot?
It is recommended that you cook a boneless pork roast for 15 minutes per pound in the Instant Pot. For a 3-pound roast, that would be 45 minutes. Cooking it so long will result in a sliced roast, not a tender roast with a fork. You are looking for an internal temperature of 160 degrees F. If it’s underneath, you can turn it back on for 5 or 10 minutes.
Why is my pork roast hard?
You may not have cooked it enough. It becomes sensitive when connective tissues break down.
Do I have to seal the pork before cooking?
While it is not necessary for cooking, we highly recommend it. Burning the outside adds immense flavor to pork. It will also add flavor to the broth you use to deglaze the pot and use it for cooking. We like to use this tasty broth to make sauce to serve with the roast.
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