Instant Pot Pork Roast with Vegetables and Gravy
Easy Pork Loin Roast Recipe
Our Instant Pot Pork Roast is super easy and declious! If you’ve never cooked a pork roast recipe in a pressure cooker before, you’re in for a treat. It’s a reader favorite Instant Pot recipe. Here’s our complete list of all our popular–> pork recipes.
How to make Roast Pork Loin in Instant Pot or Slow Cooker
We love cooking with our Instant Pot Pressure Cooker and the results are fantastic! You can achieve the same results in the slow cooker. But if you need a quick pork loin dinner, the Instant Pot is the best! Cooking roast pork loin is so easy. All you need to have is all your ingredients ready and add it all to the cookers, press a few buttons and you have a wonderful dinner for the whole family.
This Instant Pot pork roast is super juicy, tender and flavorful. Theres so many great features in cooking with our pressure cooker but two features really stand out in this recipe. First of all, we can sear the pork on the Saute function in the Instant pot. This really helps make the pork loin roast extra juicy by sealing in the flavor and juices. Secondly, we absolutely love how quick it is to cook this pork roast! Depending on the size of the roast, we used about 2 pounds, the pork cooked in about 30 minutes. For us that timing always resulted in a delicious and juicy meal. Some slow cookers have a searing function as well, which is an added plus!
Watch the Instant Pot Pork Roast Recipe:
We added vegetables as well and the carrots and celery cooked perfectly for this instant pot pork roast. With the great “saute” feature, we were able to heat up the sauce again and make a quick and easy gravy for the pork roast. Overall, in around 30 minutes we had an outstanding dinner that would have taken over three times as long in the conventional oven. And the delicious pork roast flavors were just as good in the Instant Pot as it was in the oven. So if you’re looking for a great quick and easy pork roast dinner, give the Instant Pot pressure cooker a try!
You can certainly use a slow cooker too and if it has a sear or saute function like the Instant Pot has, then even better! Hope you enjoy our instant pot pork roast recipe and share with us on Instagram!
Click Here for–> Great Pork Recipes and Instant Pot Recipes Here
This recipe was originally published in 2017 and re-publihsed in 2020 with updated photos.
Instant Pot Roast Pork
Ingredients
- 2 pounds (907 g) pork loin roast
- kosher salt , to taste
- fresh cracked black pepper , to taste
- 2 Tablespoons (30 ml) butter
- 1/2 onion , diced
- 4 cloves garlic , minced
- 2 medium carrots , chopped
- 2 stalks celery , chopped
- 1/2 cup (120 ml) broth or apple juice
- 2 Tablespoons (30 ml) Worcestershire sauce
- 1 Tablespoon (15 ml) brown sugar
- 1 teaspoon (5 ml) yellow mustard
- 2 teaspoons (10 ml) herbs of choice- dried or fresh (rosemary, basil, oregano, thyme etc…)
- 1 Tablespoon (15 ml) corn starch
- 1/4 cup (60 ml) water
Equipment
Instructions
- Season pork with salt and pepper. Turn Instant Pot on "Sauté”, and add butter and melt. Add the pork loin and sear the sides of the pork loin to a nice golden brown. Add the onions and garlic and cook until soft, about 2 minutes.
- Stir in the carrots, celery, broth or apple juice, Worcestershire sauce, brown sugar, mustard, and herbs.
- Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for about 30 minutes *depending on size & preferred doneness. (These are the steps we did for our Instant Pot: Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 30 minutes.)
- After the cooking time is complete, press "Cancel" and carefully release the pressure. If possible, check the internal temperature of the pork loin (it should be about 145°F).
- Remove the pork loin from the Instant Pot (keep the juices the Instant Pot), cover and allow the pork loin to rest for about 10 minutes, depending on how large your loin roast is and how well done you like it.
- Mix together the cornstarch and water. Add to the Instant Pot with the juices. Turn Instant Pot on "Sauté” and simmer until thickened. Taste seasoning and add additional salt and pepper if desired.
Video
Nutrition
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Our Instant Pot Pork Roast is juicy and delicious!
Our popular –> Easy Herbed Pot Roast Recipe with Caramelized Onion Gravy
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Hope you enjoy our pressure cooker pork roast recipe! Here’ a great pulled pork recipe.
90 Comments on “Instant Pot Pork Roast with Vegetables and Gravy”
Made this and the husband loved it, including the kids! The pork cooked great and it was about 2 pounds and everyone loved the gravy. It made the pork extra juicy. Will make it again but will try it next time with a pork shoulder roast. Will the shoulder roast take about the same amount of time?
Glad you and your family enjoyed the recipe! Pork shoulder/pork butt is much fattier and a very different cut than pork loin. Pork shoulder cuts are also usually larger, so definitely will take longer to cook. The fat content of pork shoulder will change this recipe a lot by making it greasier and of course, cooking time will have to be adjusted. Even if the two different cuts are the same size, cooking times will be much different.
I take a Pork shoulder cut it up into cubes season it… And throw it all in the pot including the bone… 1/2 cup water close the lid push the meat button with the timer to 80… The meet comes out pull apart.
I cook this on a regular basis
How would I do this if my pork loin if frozen?
Hi Emily,
We haven’t tried it frozen and Instant Pot doesn’t have any guidelines for cooking frozen loin roasts. Usually we’ll see people only use frozen for smaller cuts, or recipes with a lot of liquid, or seafood. For this recipe it probably isn’t the best choice to use a frozen pork loin. We’d thaw it out the night before if possible. Enjoy!
We pressure cooked it for 25 minutes and it came out just a tiny bit pink. After letting it rest covered, it was wonderful. Thank you for posting this.
This was delicious!!!!!! I followed the recipe exactly and it came out perfect!!
Made this tonight and it was a success. Will be making this again.
Hi there. I made this and absolutely loved the gravy. I added mushrooms which added to the thickness. It was great. My pork loin was 1.68 lbs. I cooked it for 16 minutes. It was just a tad overdone. My question is: Should I have reduced the time. I’m a bit new and confused with Instant Pot cooking. Many other sites say that less time cooking = tougher meats. Thanks for your input.
Hi Carol! We’re thrilled that you enjoyed the gravy. Pork loins vary so much in size that it’s really hard to pinpoint an exact time to give you the texture that you want. That’s why we created this gravy recipe because it’ll make the meat extra juicy and yummy! You might want to check out the Instant Pot site and read what their recommendations or tips are for cooking times.
So I followed these directions and my pork loin was really uncooked still. Any tips? Was I supposed to slice it before i put it in?
Mine was over cooked but I didn’t watch it very carefully. Didn’t seem that much longer though.
It should have cooked thoroughly. Maybe if it was cooked on “Low Pressure” instead of “High Pressure” or if the valve was open and the Instant Pot didn’t pressurize are about the only scenarios we can think of where it wouldn’t have cooked through. Or unless the pork loin was huge or frozen.
Wonderful! Easy and great leftovers. I tied 2 loins together and had about 2.5 lbs. cooked on High for 25 mins w/ quick release. Rested for 10 mins under a loaf pan and it was perfect.
Hi Cori, that’s awesome that it worked with 2 loins! Thanks for the rating too!
Made this tonight. Absolutely fantastic! Added a half bag of Little Potatoes to the recipe
Great idea with the little potatoes! Must have been great with the gravy. Thanks for letting us know!
Exactly what I was thinking as well regarding the Potatoes… Did you put the roast on the trivet? Or just in with everything?
I put the roast in the center then everything else àruond it.no trivet.
Roast was a little less than 2lbs. Cooked it on high for 25 mins then quick released the pressure. It was so tender we could cut it with a fork.
Came out great – only things I did different was to brown the meat in a fry pan before putting it into the Instant Pot and I added: 1/8 cup apple cider vinegar and 1 tsp A-1 to the liquid.
Hi Ilene, The addition of the apple cider and browning the meat sounds great. Thanks for sharing and glad you enjoyed the recipe!
I made this last week and everyone absolutely loved it. I used apple juice and added potatoes, otherwise followed recipe. This is a keeper!
Love the addition of apple juice! Thanks for letting us know Elizabeth and that’s awesome that you like the recipe.
I thought this was excellent. The pork very tender, flavorful. I liked the addition of worcestershire sauce. I sauteed the roast in the Instant Pot, then cooked at high pressure for 20 minutes, then let the pressure decrease for 10 minutes before doing the quick release. The temp of the meat was 150, so just right. Very tasty. Next time I will add potatoes, love them with a roast. Keeper!!
Thanks Pearl for the great feedback! We’re happy that you enjoyed the recipe so much.
Love this recipe. I’ve made it several times and it’s always awesome. Thank you for sharing it!
Thanks Nancy for enjoying the recipe and sharing the feedback with us! You’re awesome!
This was the first recipe ever in my new IP.
Absolutely loved it! I tried to remove the loin from the pot with a fork but it fell apart! Definitely a win!
I will check out your other recipes!
Wow Cari, your first ever recipe in the IP?! It’s an honor to have our recipe be the first and so happy that you enjoyed it!
This will be my first recipe to try!! Received my Instant Pot Lux for mothers yesterday and I am searching recipes to try and chose this one. Looks wonderful!! Do you send daily recipes to Emails? I would love to get on your mailing list if you do! Thank you for your time and great recipes!
Sandie
Hi Sandie! that’s great that you received in Instant Pot! Yes, you can subscribe to our recipes here. Just make sure to follow through and approve the email that might end up in your spam/trash folder: —>
Oh my, this was good! My roast was 2 lbs and 25 minutes worked great. The sauce was really good too. If you don’t have cornstarch, flour works fine. If you are new to instant pot, just make sure you deglaze the pan before you pressure cook so you don’t end up with a ‘burn’ error. I actually took my pork out of the pan while I cooked the vegetables so I could get all the browned stuff off the bottom of the pot. I used wine to deglaze which added some depth but the apple juice or broth would work just fine too. Thanks for posting this recipe!
Hi… any ideas/suggestions as to how I can adapt this recipe if I’m using a 6-lb. half pork loin roast (that will be cut into two 3-lb. pieces)? I’m more than likely going to stand each piece on its end, using the trivet, so that I can get both 3-lb pieces to cook at the same time.
Do you think both pieces will get to 145 degrees if cook at normal pressure for 30 minutes?
Thoughts?
Thank you!
Hi Chad, we’ve never tried cooking multiple roasts at one time, but we would think that you would have to increase cooking times by at least another 15 minutes. And you might want to increase the amount of liquid for the gravy too. If it’s too dry, then at least you have the gravy to keep it moist. And if you do it again, keep adjusting the cooking times until it works the the size of both your roasts!
This recipe turned out perfectly! I did have to get creative since I had no applejuice, and I did want that dash of sweetness. So I added the 1/2cup water with a tablespoon of plum jam.
Thanks Susanne for the feedback and the plum jam sounds fantastic!
Thank you that was amazing. Didn’t go so heavy on the garlic and added potatoes. Definitely a do again meal.
I made this last night for dinner and have posted the recipe page on Facebook. I can’t tell you how delicious this was, there are no words. The only thing I did was add some potatoes and I increased the carrots and celery to 3. It was so good and although I wanted seconds I refrained so we would have enough for dinner tonight. My husband raved about this. The other thing I did was I used Pork Sirloin instead of Pork Loin. I buy them at Costco and they come in multiples. I am making your Rice Con Leche as we speak and cam;t wait to try it. Thank you, thank you for such a wonderful recipe. You are the best!
Thanks for the wonderful feedback Patsy! We’re so happy you enjoyed it. If you share it, it would be awesome if you shared our link to the recipe too so your friends can visit more of our delicious recipes. Thanks so much for the support!
Perfectly cooked! Love that you can do this in that Instant Pot instead of so long in the oven.
So glad you loved it!
Made this last night and it was a hit! I had a 4 lb half loin that I cut in half so I had two roasts. I increased the carrots to 4 and wish I had increased to 6 (we love carrots). I increased the time by 3 minutes and let it naturally pressure release. It had no problem hitting the right internal temperature. The gravy was delicious, and we served with mashed potatoes and broccoli. This was a great “Sunday dinner” midweek!
MY HUSBAND WANTED TO TAKE ME OUT TO DINNER YESTERDAY FOR OUR 21ST ANNIVERSARY AND I said what for to order something that I eat over and over, so I COOKED THIS RECIPE JUST ADDED POTATOES AND THIS WAS THE BEST DINNER EVER. GLAD I DIDNT WANT TO GO OUT,COULDNT GET THAT IN A RESTURANT , THANK YOU SO VERY MUCH, ITS A KEEPER HUBBY LOVED IT
Hi Karen! Happy Anniversary to you both! That’s so awesome that you cooked your anniversary meal and it turned out delicious!
I love using my Instant Pot. This recipe is perfect for a family meal!
Do you pull the veggies out of the pot before you make the sauce or leave them in? Thanks.
We normally leave the veggies in. But you can take the out if you want to make sure they don’t get smashed while the sauce is being made. Thanks!
As a very new instant pot user I appreciated your very specific directions. I did add 3 cubed potatoes (with skin) and for seasoning I used Trader Joe’s 21 Seasoning Salute. End result was excellent!
Thanks Kathy for enjoying the recipe and for the feedback! Enjoy more recipes in the IP!
If I have a 5.5 lb loin and cut it half to sear it. How long do I cook it?
Hi Kim, if it was cut in half, you should cook it for about 45 minutes. Then check on it and if needed, cook for another 10 minutes until it reached your desired doneness.
Made this tonight with rave reviews from my family! I put my pork on the trivet because I was afraid it might stick. It was done perfectly at 30 minutes.
Awesome. So glad it go the thumbs up from your family!
This was so flavorful, tender and delicious. The whole family loved it!
First time using for the pressure cooker function, and this recipe was great. Pork was super tender and juicy. I will omit the brown sugar next time, as we didn’t really care for the sweetness in the gravy. Also, I used baby carrots, which were way over done. Next time I will use full size carrots.
I’m obsessed with this recipe. I was hesitant at first because I tried two other recipes that didn’t work. Your instructions were perfect and super clear. The pork comes out great every time (this is my third time making it). Thanks for helping me become a better cook!
I followed your instructions and the pork cooked perfectly. This is definitely a much easier way to cook pork. Thanks a bunch!
It’s definitely easy and easy clean up too!
Would love to try with a 3.89 lb loin. How long do you think I should cook?
We haven’t tested such a large roast yet. Cooking time would vary depending on if the lion was short and thick, or skinny and long. Best way that we can think of is to cut it in half to make sure you get evening cooking throughout the roast.
How easy and delicious – I can’t wait to try this!
My wife got an IP for Christmas. I was home sick today and wanted to make a pork loin since we had one in the fridge. Stumbled upon this recipe and it turned out great. Flavors was spot on. I had spaetzles with it. This was my first time using the IP and if this is the only recipe I ever make, it will be worth it. Two thumbs up.
Hi Nik, Love the spaetzles! Thanks for the feedback and glad you enjoyed the recipe.
Made this exactly as recipe stated and came out amazing!! Gravy was so delicious and great over the sweet potatoes and broccoli I served with the pork. Thanks for the recipe… my husband says it’s a keeper 🙂
This looks so yummy! I can’t wait to get an instant pot so I can try this!
Another Instant Pot winner! Can’t wait to try it!
Hello , first time user of an IP, I cooked exact to your instructions, and turned out a perfect dinner. I am impressed. Thank you so much for such an easy flavorful recipe.
Thanks for the feedback and we’re so glad this pork roast recipe was a hit for you!
I’m making this for the second time tonight. It is so delicious! The whole family loves it. I used Dijon mustard because that’s what I had and it came out great! This recipe is going in the recipe box for frequent use. Yum! Thank you for sharing!!!
Planning on doing a pork loin this weekend. Do you think this would work for a butterflied stuffed loin? I have cooked it that way in the oven and air fryer but not sure how it would come out in a pressure cooker?
We haven’t tried butterflying & stuffing a loin in the IP, but it should work fine. We’d love to hear your results.
I made this tonight and it was super tasty, but it came out a bit overdone.. not sure why because I had it in for 25 min in the IP. Still delicious though! Will make again with a shorter cooking time.
This dish was delicious! Husband and son who is a picky eater enjoyed it and the sauce is really good! I wasn’t sure what type of broth you use, but I used the Better than Bouillon Roasted Beef Base and it was very good!
Love that beef base and that’s what we love using too when we want to use beef stock. Glad your family enjoyed the recipe!
Easy and my husband loved it! As a vegan I never know what my meat dishes taste like so I’m happy when they get great reviews! Easy and fast – I used onion soup mix with water instead of stock (I didn’t have any) and rosemary for the herb – smelled terrific while it was cooking – 1.80 lbs (two pieces) for 29 minutes after browning – probably cooked too long but looked perfect.
We just finished eating dinner. My husband said this was the best pork loin I have ever make. I followed the directions that you gave and it was perfect. Made as directed. Thank you and this recipe was just added to the rotation.
Delish! I was just looking for a quick and easy recipe that tasted pretty good and this delivered. The meat was tender and the flavors were excellent. My only bummer was that the veggies were not al dente, which is my preference – more English done veggies but the flavor was so great, everyone loved it! I will make this again!
Gave this recipe a try tonight and it turned out perfect. The family loved it. I used an almost 3 lb roast and seared it just a tad longer to ensure it would cook thoroughly. Doubled the carrots in place of the celery. Used apple juice instead of broth. The gravy was perfect. Served over brown rice. Will definitely make it again!
Good results. I’m omitted the celery and carrots and doubled the juice, mustard and Worcestershire. This made lots of delicious gravy for mashed potatoes. Will defInitly make again.
Delicious!!! I purchased a 4 lb pork loin and cut it in half (froze the other half for next time). After cutting the loin, I discovered that they were two loins tied together. So, I salted and peppered them and put them back together to cook it as one. After searing the loin, I removed it to saute the onions, celery and garlic for two minutes then put the roast back in with the carrots, potatoes and remaining ingredients. I added red skinned potatoes at my husband’s request and followed the directions. Everyone loved it!! We will be making this again!!
One of the best recipes I’ve tried for pork, which I usually steer clear of because of it coming out too dry. Cooked a bit too long (2.25 lbs at 30minutes) as the thermometer was 160 but it was still very juicy. Gravy was delicious, too. Leftovers heated up great. Definitely a keeper!
Most important part is getting a good seer on the outside.
Extra butter and it was delicious!!
One word……Amazing!!
I have made this roast several times using this recipe but the last time I made it it was very tough…I was shocked…I wonder if I had it on low pressure and didn’t know it or it was bigger than I thought it was and it didn’t cook long enough…a tough roast usually means it wasn’t cooked long enough right?
Hi Tina, we’ve been researching this and yes the combination of both low pressure and too big of a roast could have caused this. Next time if you have a large roast, cut it in half. Hope this helps. Thank you!
I’m not a fan of pork roast, but this was absolutely delicious. Will make again! I changed a few things up…seared my roast in a pan then added my seasonings and chicken broth and veggies. Set my time for about 35 mins. It was to die for!!!
Made this tonight and everyone loved it! I believe it was the best recipe for making pork roast. The pork was juicy and soft. Loved it!! I will definitely make it again.
This is now our favorite pork roast dinner. It is the best port roast I have ever eaten. Moist, tender, full of flavor. We can’t stop talking about the gravy every time we eat it. I made it twice this week with plenty of leftovers just for the two of us.
This was super easy to make. I’m an avid user of the instant pot/slow cooker and following your instructions thoroughly, the pork came out perfectly juicy. Awesome recipe.