pressure cooking pork shoulder with potatoes and green beans

This Instant Pot pork roast recipe features tender juicy pork shoulder topped with a flavorful gravy and served with potatoes and carrots. It's delicious comfort food and a great choice for an easy weeknight meal.

Jump to:

• Why this recipe works
• What cut of pork to use
• How to prepare the pork
• How to cook pork roast in an Instant Pot
• Storage and Reheating Instructions
• Expert Tips and FAQs
• More Instant Pot Recipes
• 📖 Recipe
• You may also like

Why this recipe works

The Instant Pot is one of my favorite kitchen appliances. It makes short work of dishes that normally require long cooks like dried beans in my baked beans recipe and my white bean and chicken sausage soup. And it's perfect for roasts like this one and my Instant Pot London Broil. It keeps the meat juicy and tender and cooks in no time at all!

What cut of pork to use

Pork shoulder aka "pork butt" or "Boston butt" is my recommendation for this dish. It is a flavorful cut of meat but it typically requires a long cook time to break down the fat and connective tissue to give you juicy, tender meat. Cooking pork roast in an Instant Pot speeds up that process and makes it possible to make this delicious dish any night of the week!

How to prepare the pork

Pork shoulder is typically sold with a large fat cap which is great for keeping the meat moist during low and slow cooking, but not needed for this dish. Trim off any large sections of fat and gristle. You want a fairly uniform shape so that the meat will cook evenly. So it may be necessary to tie the roast together with butcher's twine after trimming.

Then season the pork with 1 tablespoon of chopped rosemary, ½ teaspoon of dried thyme, salt, and pepper.

How to cook pork roast in an Instant Pot

Note: this recipe was developed on a 6 quart Instant Pot Duo Evo Plus.

• Set your Instant Pot to saute mode and allow it to preheat. Add 1 tablespoon of oil then add the pork and sear for 2-3 minutes per side until browned. Then remove the pork and set aside.
• Add more oil to the pot if needed then add in the onions and celery. Cook for 3-4 minutes, stirring occasionally, until softened. Turn off the pot and add the garlic and cook for about 1 minute, stirring constantly to avoid burning.
• Pour in the chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of your pot. Add the pork roast back to the Instant Pot along with the rosemary sprigs. Lock the lid and cook on high pressure for 45 minutes. Quick vent the pressure until th float valve drops before removing the lid.

• Add in the potatoes and carrots alongside the pork and cook on high pressure for 3 minutes then quick vent the pressure. Transfer the pork roast to a cutting board and tent loosely with foil.

• Pour the vegetables and cooking liquids into a large bowl or container. Then pour the liquids back into the pot and strain wit a fine mesh strainer.

• Set the Instant Pot to saute. Combine ¼ cup of water and 2 tablespoons of cornstarch, then stir the mixture into the cooking liquids and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens then turn off the pot. Season with additional salt and pepper to taste.
• Serve the vegetables and roast pork and spoon the sauce over top.

Storage and Reheating Instructions

Store leftovers in an airtight container and refrigerate for 3 to 4 days. Reheat in the microwave until warmed through. For larger servings reheat the meat and veggies in a 250°F oven and the gravy in a small pot over medium heat.

Expert Tips and FAQs

Can I add wine to the sauce?

Yes, you can replace up to a cup of the stock with a dry white wine to give the sauce a brighter, more complex flavor.

Can I use other vegetables?

I love to serve this dish with potatoes to soak up the delicious gravy, but you can definitely swap out these vegetables for others. They may alter the taste of the finished gravy though.

Can I use pork loin?

Pork loin will work for this recipe, but you will need to reduce the cooking time to around 20 minutes. Carve the finished pork loin into 1 inch thick slices to serve.

More Instant Pot Recipes

• Instant Pot London Broil
• Instant Pot Pork Chops with Gravy
• Instant Pot Vegetable Beef Soup
• Instant Pot Southern Style Green Beans
• White Bean Soup with Kale and Chicken Sausage

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

• 2 pound pork shoulder (also called pork butt or Boston Butt) trimmed
• 1-2 Tablespoons olive oil
• 1 teaspoon, plus 2 small sprigs chopped fresh rosemary
• ½ teaspoon dried thyme
• 1 teaspoon Kosher salt
• ½ teaspoon fresh ground black pepper
• 1 medium onion chopped
• 1-2 medium celery stalks rough chopped
• 2 cloves garlic minced
• 2 cups chicken stock
• ¼ cup water
• 2 Tablespoons corn starch

• Trim off any large pieces of fat or gristle then season the pork with 1 tablespoon of chopped rosemary, ½ teaspoon of dried thyme, salt, and pepper.

• Set your Instant Pot to saute mode and allow it to preheat. Add 1 tablespoon of oil then add the pork and sear for 2-3 minutes per side until browned. Then remove the pork and set aside.

• Add more oil to the pot if needed then add in the onions and celery. Cook for 3-4 minutes, stirring occasionally, until softened. Turn off the pot and add the garlic and cook for about 1 minute, stirring constantly to avoid burning.

• Pour in the chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of your pot. Add the pork roast back to the Instant Pot along with the rosemary sprigs. Lock the lid and cook on high pressure for 45 minutes. Quick vent the pressure until th float valve drops before removing the lid.

• Add in the potatoes and carrots alongside the pork and cook on high pressure for 3 minutes then quick vent the pressure. Transfer the pork roast to a cutting board and tent loosely with foil.

• Pour the vegetables and cooking liquids into a large bowl or container. Then pour the liquids back into the pot and strain wit a fine mesh strainer.

• Set the Instant Pot to saute. Combine ¼ cup of water and 2 tablespoons of cornstarch, then stir the mixture into the cooking liquids and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens then turn off the pot. Season with additional salt and pepper to taste.Serve the vegetables and roast pork and spoon the sauce over top.

Store leftovers in an airtight container and refrigerate for 3 to 4 days. Reheat in the microwave until warmed through. For larger servings reheat the meat and veggies in a 250°F oven and the gravy in a small pot over medium heat.

Calories: 493 kcal Carbohydrates: 6 g Protein: 41 g Fat: 29 g Saturated Fat: 9 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Cholesterol: 136 mg Sodium: 693 mg Potassium: 1127 mg Sugar: 1 g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

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pressure cooking pork shoulder with potatoes and green beans

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