Instant Pot Pork Roast

Ingredients

• 454–907 g (1–2 lb)pork shoulder (pork butt)
• 2 (700 g)large russet potatoes, cut into large chunks
• 8 (228 g)large cremini mushrooms, roughly chopped
• 2 (200 g)carrots, cut into large chunks
• 28 g (2 tablespoons)unsalted butter
• 30 ml (2 tablespoons)regular soy sauce
• 15 ml (1 tablespoon)grapeseed oil or olive oil
• 6 cloves (26 g)garlic, minced
• 2 (0.4 g)bay leaves
• A dashbalsamic vinegar
• 250 ml (1 cup)unsalted chicken stock
• To tastekosher salt and ground black pepper
• To taste, optionalItalian parsley, finely chopped
• 30 ml (2 tablespoons)cornstarch
• 30 ml (2 tablespoons)cold water

Instructions

1. 1

   Brown the pork

   Set the Instant Pot to Sauté More and wait for the indicator to read HOT. Season the pork generously with kosher salt and ground black pepper. Add 15 ml grapeseed oil and coat the base of the pot, then add the pork and brown it for exactly 5 minutes on each side without turning it repeatedly. Remove the browned pork and leave it to rest on a chopping board for 5 minutes.

2. 2

   Brown the mushrooms

   Add 28 g butter to the pot, followed by the chopped mushrooms. Season with a pinch of kosher salt and ground black pepper, and stir to coat them in butter. Let their moisture evaporate, stirring occasionally, until the mushrooms are lightly crisped and browned; this takes roughly 7–12 minutes.

3. 3

   Slice the pork

   While the mushrooms cook, cut the pork into slices 0.5 inches thick.

4. 4

   Cook garlic and carrots

   Add the minced garlic and sauté for about 20 seconds, until fragrant. Add the carrots and 2 bay leaves, then sauté for another 2 minutes.

5. 5

   Deglaze the pot

   Add a dash of balsamic vinegar and scrape the browned bits from the bottom of the pot with a wooden spoon. Stir in 250 ml chicken stock and 30 ml soy sauce.

6. 6

   Pressure cook

   Return the sliced pork and any meat juices to the pot, then arrange the potato chunks on top. With the venting knob set to Venting, close the lid and turn the knob to Sealing. Pressure cook at High Pressure for 5 minutes, then allow a 10-minute natural release before carefully opening the lid.

7. 7

   Thicken the gravy

   Transfer the pork, carrots and potatoes to a large serving plate. Taste the gravy and add salt if needed. Stir together 30 ml cornstarch and 30 ml cold water, then mix the slurry into the gravy in three additions until it reaches your preferred thickness. Return the pork, carrots and potatoes to the gravy and gently turn them to coat.

8. 8

   Serve the roast

   Serve the pork roast with your preferred side dishes, or enjoy it as a meal on its own.

What is an Instant Pot pork roast?

Pork roast is a familiar American-style Sunday meal, often served with vegetables and gravy. This version uses pork shoulder, also called pork butt, which is suited to a rich, savoury pot meal.

The recipe builds flavour by browning the pork and mushrooms before pressure cooking them with stock, soy sauce and vegetables. Potatoes cook above the meat, while a simple cornstarch slurry thickens the cooking liquid into gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 477 calories, 35g protein, 41g carbs, 20g fat.

Potatoes provide much of the carbohydrate, while pork shoulder contributes protein and a good share of the fat; butter and oil add further fat. The carrots and mushrooms round out the plate, and a side of greens can add freshness without displacing the main components.

Choosing the pork

Pork shoulder: this cut brings a fuller, richer flavour than lean roasting cuts. The recipe gives a broad weight range, so follow the stated pressure-cooking time and check the pork’s tenderness before serving.

Even slices: after browning, cut the rested pork into slices about 0.5 inches thick. Keeping them similar in thickness helps them cook more evenly.

Build flavour before pressure cooking

Browned pork: wait until the pot reads HOT before adding the oil and meat. Leave the pork undisturbed for the full 5 minutes on each side so it can brown rather than steam.

Mushrooms: allow their released moisture to evaporate before moving on. Their lightly browned edges add depth to the gravy, so give this stage the stated 7–12 minutes.

Scrape the base clean

Deglazing: balsamic vinegar helps loosen the browned residue after the garlic and carrots have sautéed. Scrape the bottom thoroughly with a wooden spoon before adding the stock and soy sauce.

Clear base: remove any stuck-on bits before pressure cooking. This keeps the base clean for cooking and carries the browned flavour into the liquid.

Vegetable size and doneness

Potatoes and carrots: cut both into large chunks as directed so they hold their shape in the pot. The potatoes sit above the pork during pressure cooking.

Finished texture: the method calls for a 5-minute High Pressure cook followed by a 10-minute natural release. If the pork or vegetables are not as tender as you want, check them before serving rather than relying only on the clock.

Finish the gravy

Cornflour slurry: whisking the cornstarch with cold water first helps it blend into the hot gravy. Add it in three stages, stopping when the gravy is as thick as you like.

Final seasoning: taste the gravy before adding more salt, since the soy sauce and stock already contribute savoury flavour. Return the meat and vegetables gently so they are coated without breaking up.

What to serve with it

The potatoes, carrots and mushrooms make this a substantial meal on their own. For extra freshness, serve with a simple green salad or a side of steamed greens.

If you use the optional parsley, scatter it over the dish just before serving. Its fresh, herbal flavour suits the savoury gravy.

Recipe notes & tips

• Let the Instant Pot reach HOT before adding the pork for more reliable browning.
• Avoid shifting the pork around while each side browns for 5 minutes.
• Give the mushrooms time to release and evaporate their moisture before proceeding.
• Scrape the base well during deglazing to lift the browned bits into the stock.
• Add the cornstarch slurry a little at a time so you can control the gravy’s thickness.
• Taste the gravy before adding extra salt, as the soy sauce is already savoury.

Variations

• Use olive oil: swap it for grapeseed oil as the recipe allows.
• Add parsley: finish the dish with finely chopped Italian parsley for a fresh herbal note.
• Change the mushrooms: use another variety of mushrooms in place of cremini.
• Adjust the gravy: add only as much cornstarch slurry as needed for your preferred thickness.

Common mistakes to avoid

• Moving the pork too soon: it may not brown well; leave each side undisturbed for 5 minutes.
• Rushing the mushrooms: their moisture needs to evaporate; cook them until lightly crisped and browned.
• Skipping the deglaze: stuck browned bits remain on the base; scrape them up after adding balsamic vinegar.
• Adding dry cornstarch: it can be difficult to incorporate; mix it with cold water first.
• Pouring in all the slurry at once: the gravy may get too thick; add it in three stages and stop when ready.

How to store

Refrigerate leftovers in an airtight container and use within 3–4 days. Reheat gently in a covered pan or microwave until piping hot, adding a splash of stock or water if the gravy has thickened too much.

Frequently asked questions