Our Instant Pot Pork Roast is super easy and declious! If you’ve never cooked a pork roast recipe in an Instant Pot or pressure cooker before, you’re in for a treat.
We love cooking with our Instant Pot Pressure Cooker and the results are fantastic! This Instant Pot pork roast is super juicy, tender and flavorful. Theres so many great features in cooking with our Instant Pot pressure cooker but two features really stand out in this pork roast 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 pork, we used about 2 pounds, the pork cooked in about 30 minutes. For us that timing always resulted in a delicious and juicy pork roast. 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
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Our Instant Pot Pork Roast is juicy and delicious!
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- 2 pounds pork loin roast
- kosher salt or sea salt , to taste
- fresh cracked black pepper , to taste
- 2 Tablespoons butter
- 1/2 medium onion , diced
- 4 cloves garlic , minced
- 2 medium carrots , chopped
- 2 stalks celery , chopped
- 1/2 cup broth or apple juice
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon brown sugar
- 1 teaspoon yellow mustard
- 2 teaspoons herbs of choice- dried or fresh (rosemary, basil, oregano, thyme etc…)
- 1 Tablespoon corn starch
- 1/4 cup water
- 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.
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.
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!
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: —>
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!