This Instant Pot Pork Roast is one of those go-to recipes for busy nights. It produces incredibly tender, shreddable pork and a generous helping of vegetables, all cooked in one pot for minimal fuss. With a savory-sweet dry rub, a quick sear, and a rich balsamic-wine pan sauce, this roast makes a comforting family meal in about 90 minutes from start to finish.
This recipe is great for feeding a crowd or just making an easy, satisfying dinner. It pairs well with crusty bread or a simple green salad and works equally well when you want pulled pork-style meat or thick slices of roast.
What kind of pork to use
There are two common choices for a pork roast and each yields a different result:
- Pork loin roast: A leaner cut from the back of the pig. It slices nicely and gives you meat similar to pork chops. If you prefer slices rather than shredded pork, use loin, but be careful not to overcook it.
- Pork shoulder roast: Also called pork butt, this cut has more marbling and connective tissue, which breaks down during cooking. It yields moist, juicy meat that pulls apart easily — ideal for this Instant Pot method when you want tender, shreddable pork.
How to make Instant Pot Pork Roast
Below is a clear, step-by-step guide to prepare a flavorful pork roast with vegetables and a glossy balsamic-wine sauce.
Flavor the pork roast
Start by combining the dry rub ingredients and coating the roast thoroughly. The salt is important: it seasons the meat and helps break down proteins for a more tender result. Massage the rub into every surface of the roast so the flavors penetrate the meat.
Brown the vegetables and sear the pork
Use the Instant Pot on Saute. Add a portion of the olive oil and cook the onions and garlic until the onion becomes translucent, about 2–3 minutes. Remove the vegetables and add the remaining oil, then sear the pork 2–3 minutes per side until nicely browned. Browning creates fond — the caramelized bits on the bottom — which add depth to the sauce. If your Instant Pot displays a HOT or BURN notice while searing, don’t panic: continue searing and you will deglaze the pot in the next step.
Deglaze the Instant Pot
Remove the roast, pour the red wine and chicken broth into the pot, and scrape up all the browned bits from the bottom using a wooden or silicone scraper. This prevents the burn warning and forms the flavorful base for the sauce.
Pressure cook the pork roast
Return the sauteed onions and garlic to the pot along with fresh rosemary sprigs. Place the metal trivet in the Instant Pot and set the pork roast on top of it. Seal the lid and cook on high pressure for 70 minutes.
Add the vegetables
When the pressure cooking finishes, perform a quick release. Immediately add the chunked carrots and potatoes by placing them on top of the roast, then reseal and cook on high pressure for an additional 2–3 minutes. Quick release again, remove the pork and vegetables to a serving dish, and discard the rosemary stems.
Thicken the sauce
With the trivet removed, turn the Instant Pot to Saute. Stir in balsamic vinegar (start with 1/4 cup and adjust to taste; 1/2 cup gives a sweeter, more robust glaze). Slowly whisk in the corn starch, distributing it evenly to avoid lumps. Simmer 3–4 minutes until the sauce thickens and becomes glossy. Pour the sauce over the pork and vegetables, or return everything to the pot to keep warm until serving.
Tips & Notes
- If your Instant Pot shows a HOT or BURN message while searing, continue and deglaze promptly — scraping the fond into the liquid will correct it.
- Balsamic vinegar amount is flexible: 1/4 cup yields a milder tang, while 1/2 cup deepens the sweet-sour glaze. Taste and adjust before thickening.
- To avoid lumps when adding corn starch, sprinkle it evenly and whisk quickly. If desired, dissolve corn starch in a small amount of cold water first, then whisk that slurry into the sauce.
Ingredients (serves 6)
- Spice Rub:
- 2 tablespoons brown sugar
- 1/2 tablespoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons coarse salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Sauce + Vegetables:
- 2 lb pork shoulder roast
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 1/2 medium yellow onion, chopped
- 1/2 cup dry red wine
- 1 cup chicken broth (or other broth)
- 2 sprigs fresh rosemary
- 2 large carrots, cut into 1.5-inch chunks
- 2 large potatoes, cut into chunks
- 1/4 – 1/2 cup balsamic vinegar (adjust to taste)
- 2 tablespoons corn starch
Instructions
- Mix all dry rub spices in a small bowl until well combined.
- Rub the spice mixture all over the pork roast, covering every surface. Set aside.
- Turn Instant Pot to Saute and add 2 tablespoons olive oil. When hot, add onion and garlic and cook 2–3 minutes until fragrant and the onion is translucent. Remove the vegetables and set aside.
- Add the remaining 2 tablespoons olive oil and sear the pork roast for 2–3 minutes per side to brown. Remove the roast and set aside.
- Pour the red wine and chicken broth into the pot and scrape the bottom to release browned bits. This deglazes the pot and prevents burning.
- Return the cooked onions and garlic to the liquid, add rosemary sprigs, place the metal trivet in the pot, and set the pork roast on the trivet. Seal and set to high pressure for 70 minutes.
- Quick-release the pressure. Add the carrots and potatoes on top of the pork, reseal, and pressure cook on high for an additional 2–3 minutes. Quick-release again and remove the meat and vegetables to a serving platter. Discard rosemary stems.
- Remove the trivet. Stir balsamic vinegar into the remaining pan liquid, then whisk in corn starch (or a corn starch slurry). Turn Saute on and cook 3–4 minutes, whisking until the sauce thickens and glazes.
- Return the pork and vegetables to the pot or pour the sauce over them on the serving platter. Serve hot.
Nutrition (per serving, approximate)
Calories: 546 kcal; Carbohydrates: 33 g; Protein: 48 g; Fat: 24 g; Fiber: 2 g; Sugar: 18 g.
Nutrition values are estimates and should be used as a guideline.
This Instant Pot Pork Roast is reliable, flavorful, and perfect for busy weeknights or weekend dinners. The method keeps cleanup minimal while maximizing taste and tenderness. Enjoy!