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How To Cook Pork In The Instant Pot

Knowing how to cook pork in the Instant Pot will save you time and effort! With this recipe, you will get a tender and tasty pork roast in minutes!
Course Main Course
Cuisine American
Keyword How To Cook Pork In The Instant Pot
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 267kcal
Author Catalina Castravet

Ingredients

SPICE RUB:

  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • 1.5 teaspoons coarse salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper

PORK & VEGGIES

  • 2 lb pork shoulder roast
  • 1/4 cup olive oil divided
  • 4 cloves garlic minced
  • 1 yellow onion chopped
  • 1/2 cup white wine
  • 1 ½ cup chicken broth
  • 2 sprigs fresh rosemary
  • 2 large carrots chopped into 1.5-inch chunks
  • 2 celery springs cut into 1.5-inch chunks
  • 3 large potatoes chopped into chunks
  • 2 bay leaves

FOR GRAVY:

  • 2 tablespoons corn starch
  • 1/2 cup chicken broth

Instructions

  • Mix together in a bowl all the SPICE RUB ingredients.
  • Next, rub the mixture all over the pork roast using your hands. Set aside.
  • Turn on the Saute feature of the Instant Pot, to the High setting and once it displays Hot add two tablespoons of olive oil to the pot.
  • Add pork roast and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
  • Add the white wine to deglaze and using a wooden spoon scrape the bits that stuck to the bottom.
  • Next, add onions and garlic. Cook for 2-3 minutes.
  • Then, add the broth, fresh rosemary, bay leaves and place the metal Instant Pot trivet on top.

Pressure Cook:

  • Place pork roast on top of the trivet and close the lid. Seal the valve and pressure cook for 70 minutes followed by a 15 minutes Natural Pressure Release. Release manually any remaining pressure.
  • Uncover and add carrots, celery, and potatoes to the pot. Cover again and set Instant Pot to pressure cook for 3 minutes, followed by a Quick Release.
  • Remove the pork roast and veggies from the Instant Pot and place them on a large serving plate. Discard the rosemary sprigs and bay leaves.
  • Remove the trivet and set aside.
  • Turn on the Saute feature, in a small bowl whisk together cornstarch and broth until the cornstarch has dissolved. Add the mixture to the pot and cook for 3-4 minutes or until sauce thickens, stir from time to time.
  • Shred the pork and serve with veggies and gravy on the top.
  • Garnish with fresh rosemary and parsley.

Video

Nutrition

Calories: 267kcal | Carbohydrates: 20g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 726mg | Potassium: 724mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2979IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 4mg