Instant Pot Roast Pork

This Instant Pot Roast Pork will become a family favorite. The salt and pepper mixture creates a tasty crust and seasons the drippings for an out-of-this-world gravy.

This recipe and method are for a pork butt or pork shoulder. If you have a pork loin, get instructions for how to cook it in the Instant Pot over here. If you have a pork tenderloin, get instructions for cooking it in the Instant Pot here.

Juicy roast pork sitting on wooden cutting board.

First, What Is A Pork Butt?

The cut referred to as a butt roast or Boston Butt is actually from the front of a pig. The shoulder area to be exact. The shoulder is divided into two cuts the top rectangular part and the lower triangular part.

Historically, the top rectangular portion was a less popular cut. Butchers in colonial New England took these less popular cuts and packed them in wooden barrels for storage and transportation. The barrels used were called butts. So now you know. Interesting, right?

Now on to an easy and relatively quick recipe for pork roast. I know, this sounds a bit like an oxymoron. Pork shoulder roasts generally benefit from long cooking times. With the introduction of the Instant Pot, an updated electric pressure cooker, that has all changed. In about an hour you can have a fork-tender pork roast on the table.

Why I Love My Instant Pot For Pork Roast

There are three things that I really love about cooking a pork roast in my Instant Pot (this is the one that I have).

The first is the sauté function. Using it creates a lovely, caramel-colored layer on the pork. Which means I don’t have to pull out another pan and get it dirty. Love it!

After searing the roast, I remove it from the Instant Pot and put the trivet that was included to get the roast up out of the cooking liquid and off the bottom of the pot. I think it helps to maintain the color from the searing as well as ensuring that the bottom doesn’t burn.

The second thing that I love is the fact that once the lid is locked on and cooking time is set, I’m free to focus on something else.

Finally, the result is like a slow-braised, tender pork roast, but in the Instant Pot, it cooks in much less time.

How Long To Cook Pork Roast In The Instant Pot

When you roast a pork butt in the oven, it takes about 40 minutes per pound. The Instant Pot is MUCH quicker.

In the Instant Pot, you should cook a pork butt for 15 minutes per pound. What does that mean? That means that you set the Instant Pot to pressure cook for 15 minutes per pound. If the roast is 3 pounds, you set it to pressure cook for 45 minutes.

The roast ends up being in the Instant Pot for longer than just those 45 minutes though. Before the pressure cooking starts, the Instant Pot spends time coming up to temperature. That can take as long as 10-15 minutes.

Then, after the pressure cooking time is up, the pressure needs to be released. I do what is called a natural release for 10 minutes. A natural release happens if, when your pressure cooking time has reached zero, you do nothing. Basically, the heater of your Instant Pot stops heating at that point, and then the pressure inside slowly dissipates.

I do the natural release for 10 minutes whenever cooking meat in the Instant Pot because a quicker release results in a drastic change of temperature that can make meat seize up and get tough.

So do the natural release for 10 minutes and then switch the valve to Venting and let the remaining pressure escape. You then open up the Instant Pot and take out the roast.

In the end, a 3 pound pork roast is in the Instant Pot for about 70 minutes, which is still a lot less than if you were cooking it in the oven (that would be 3 pounds x 40 minutes = 120 minutes). And the roast has this extra tender texture from being pressure cooked to boot!

How To Crisp The Outside Of A Pork Roast

One drawback of the Instant Pot is that it’s a wet cooking method, which means that you don’t get a crisp crust on the outside of your roast, even if you seared it at the beginning. The steam in the pressure cooker has made that not crusty. For sure.

Now, if you like a crisp crust on your roast you’ll need to use the oven after the Instant Pot has done its work – I have instructions for that in the recipe below. Or you can read about it in my post How to Roast Pork Perfectly.

Basically, you let the pork rest for a bit. Then put it into the oven at a very high temperature for just 10 minutes. This will make the crust nice and dark.

FYI, if you’re planning to shred the pork (like pulled pork) you really don’t need to crisp it up in the oven first.

What Should I Serve With Pork Roast?

Instant Pot Gravy is a great idea! You use the liquid that is left in the Instant Pot after you take out the roast. And you cook the gravy using the sauté function of the Instant Pot after the roast is finished cooking. That way, you don’t dirty an extra pot!

What else to serve with the roast pork? If your oven is free, go ahead and make a batch of these amazing roasted potatoes too. Such a perfect dinner!


Instant Pot Roast Pork

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


This Instant Pot recipe for pork roast will become a family favorite. The salt and pepper mixture creates a tasty crust and seasons the drippings for an out-of-this-world gravy.


  • 1 and 1/2 tsp. salt
  • 1 and 1/2 tsp. pepper
  • 1 tsp. garlic powder
  • 2 Tbsp. olive oil, divided
  • A 2 lb. pork shoulder (also called pork butt)
  • 2 cups unsalted chicken broth or water
  • 1 onion cut into quarters
  • 3 cloves garlic


  1. In a small bowl, combine salt, pepper, and garlic powder and stir to combine.
  2. Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.
  3. Select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add the remaining tablespoon of olive oil.
  4. Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
  5. When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
  6. Add the broth or water to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.
  7. Place the trivet in the bottom of the Instant Pot. Lay the roast on top of the trivet and arrange the onions and garlic around.
  8. Cover pot, lock on the lid, and set the steam release valve to Sealing.
  9. Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.
  10. When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
  11. Optional Step: To crisp the crust, preheat oven to 425˚F while the roast is resting.
  12. Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated oven and cook for 10 minutes.
  13. If not using the crisping method: Remove the pork to a cutting board.
  14. Carve the roast into 1/2” slices.


For a quick out-of-this-world gravy, follow my Instant Pot Gravy recipe.

This post originally appeared in July 2018. It was revised and republished in September 2020.

Instant Pot Roast Pork

161 responses to “Instant Pot Roast Pork”

  1. Michael says:

    This recipe is a winner. I followed the recipe exactly including making the gravy. Even my most picky eaters loved the pork and gravy. I strongly recommend taking the extra 10 minutes to place the pork in the 425-degree oven to crisp the outsides. A+

  2. Stephanie Spaltro says:

    It was good… We love our instant pot!!!

  3. Kimberly Falcon says:

    Can I add vegetables such as carrots, and potatoes to this? How much would I increase the cooking time and seasoning?

    • Christine Pittman says:

      Actually, I think that the veggies would over cook in the amount of time the roast takes, Kimberly. If you don’t mind the vegetables being very soft, then you can do it. Simply season the vegetables with salt and pepper and then add them above the roast so that they aren’t sitting in liquid at the bottom. Then follow the recipe exactly as written. You don’t need to change the amount of time.

  4. PENNY GERGICH says:

    Delicious!! Was so easy and flavorful!!

  5. Toni says:

    I received an instant pot for Christmas and this is the first recipe I made in it. I knew I wanted to make a pork butt but wasn’t sure about the cook time. I usually make them in a slow cooker and was curious to see how it would come out on the pressure cooker setting of the instant pot. It was delicious, tender and easy to shred and oh my gosh so fast compared to slow cooking it. Instead of the onions I cut up big chunks of potato and put that around the roast skin on and then fork mashed it for a quick rough mashed potato side dish. Very good and the instructions step by step were easy and perfect especially since this was the first time I was using the instant pot. Thanks!

  6. Jef says:

    turned out dry… why is it that everything I do in this thing is a disaster…. ready to just sell it and be done.

  7. I fixed this for dinner tonight and we really enjoyed it. Hubby went back for more! The pork Loin was moist and tender. Will do it again!

  8. Becky says:

    Delicious, though I will leave the cinnamon out of the rub next time. Just a personal preference.

  9. Vee says:

    I love big butts, I cannot lie… I had a 4 pound bone in Boston butt. Seasoned it with garlic powder, onion powder and pepper. Tossed it in with 1 cup of water and 1 tsp. liquid smoke. Pressure cooked it 1 hour and it turned out super. Shredded it for pulled pork sandwiches. Thanks for the trivia on the Boston butt. So now I know :)

  10. Mrs. Sharon L. Wilson says:

    This is pretty much the recipe I have always used. My one variation is when for the liquid, I use a large can of diced tomatoes! It comes out with an amazing flavor and once thickened, I use the gravy over rice, even yellow rice works! It’s absolutely fantastic. And the issue about starting with a frozen roast is addressed in the user’s manuel.

  11. Megan Rossignol says:

    I made this tonight. I had a 3lb boneless pork butt roast so cooked for 45 minutes, natural released 10. I also did brown it in the oven. While this was technically cooked enough, it was not cooked enough for our tastes as we like a pork butt to be fall apart tender and this was moist and chewy. We did not like at all. I will cook the portion left over in a crickpot with the gravy for sandwiches. If I try this again, I will increase cooking time by at least 5 minutes per pound.

  12. Joe Izzo says:

    Has anyone tried adding liquid smoke while cooking? Wondering if that would be a good addition.

  13. Heather says:

    I would love to make this for dinner tonight but my pork shoulder roast is frozen solid! Is there a way to modify this recipe to cook from frozen?
    Thank you!

    • Christine Pittman says:

      I have not tried a frozen pork roast in the Instant Pot, but you if you want to try you will have to cook it longer and the outer edges may fall apart. I would try adding an additional 5 minutes per pound to the cook time in the recipe.

  14. Fiona says:

    nice and tender, gravy was ok. I think next time I will cut the amount of pepper in half. far too peppery, both meat and gray.
    roast was moist and aside from super peppery taste, was quite delicious.
    thank you :)

  15. Cris says:

    My husband and I had my parents over and made this last night with a 2.9 lb shoulder butt. It was off the chart! I cooked it for 44 minutes due to the size and followed your recipe to a “T” as well as the gravy. I would never have dreamed a butt could come out so good in the IP. Thanks!

  16. Samantha says:

    I’m like the last person on the planet to get an instant pot! This recipe alone is making me need to correct that immediately. Looks delicious.

  17. Ronda says:

    Delicious! I’m always on the lookout for easy Instant Pot recipes to make since having a toddler gives me little time to cook!

    • Christine Pittman says:

      Thanks, Ronda! We’ve got plenty of Instant Pot recipes and other quick meals that will hopefully help you out.

  18. Thank you for your reply Christine

  19. Hi Christine would be grateful if you could reply to my question/comment of July 4th below MANY THANKS

    • Christine Pittman says:

      Sorry for the delay, Jo. It sounds like the outer edges were more like pulled pork than roast pork, which could happen from being cooked in a moist method for a long time. You could try cooking it for a little less time. Do also make sure the roast is not sitting in liquid as it cooks. You can try reducing the amount of liquid to one cup also.

  20. Elaine says:

    This will be the 2nd time I’ve made this. So delicious & tender. Thank you for a great recipe that is so easy to follow. Since there is only two of us we have a decent amount of pork left over. I save some of the broth, shred the rest & add bbq sauce to it & cook it in the IP a couple of days later for another dinner. So good!

  21. Followed directions exactly, but pork was all stringy at each end for an inch or so and did not slice at all but feel to bits, however after the first couple of inches into the int it did slice well. Is this result a common problem with meat cooked in an instant pot pc? Thanking you in advance for your reply

  22. Cyndi Morton says:

    Delicious! I am a pescatarian, so I didn’t eat it, but the family was very happy. I made the gravy also, and it disappeared! I put it in the oven for about 12 minutes to brown, and it was fork tender but still sliced really well. We will definitely do this again!

  23. Hollie says:

    We love this recipe! Always has so much flavor and very tender. We put it in the oven for 10 minutes to make crispy and it’s awesome. Thanks for the recipe!

  24. Carolina Gabler says:

    I made this for our Easter dinner because we don’t like ham, and it was perfect! I cooked a 5lb pork loin bone in. Because I read the other comments, after seared it,  I cut it in 3 peaces, cooked it for 50 minutes and let it for 15 minutes. I also used the recipe for the gravy and it was delish! Thank you so much for the recipe. 

  25. Nev Jantz says:

    I made pork shoulder for the first time using this recipe, and it turned out perfect! I’m 17 and I love cooking, and this recipe is now one of my favourites. I’m actually making it again tonight (whoop!).

    • Christine Pittman says:

      Great job, Nev! So happy that you enjoy cooking at your age and that this recipe turned out so well for you. Happy cooking!

  26. Sharlyn Lewis says:

    How do I reheat my pork shoulder in my instapot?

    • Christine Pittman says:

      I’ve never really used my Instant Pot for reheating items, Sharlyn. I suspect it depends on how big the pork shoulder is. I’d try setting it to pressure cook for 5 minutes per pound. Then do a natural release for at least 10 minutes, then a quick release. Use an instant read thermometer to determine if the internal temperature has gone up enough for your taste.

  27. Craig Allen says:

    used beef broth instead of chicken, was the most tender, delicious roast we’ve ever had. Perfect recipe

  28. Dorothy Pollak says:

    What if you don’t have a saute setting on your Instant Pot?

    • Christine Pittman says:

      Dorothy, if your pressure cooker doesn’t have a saute function, then you have three options. 1) You can brown your roast before pressure cooking it in a saute pan on the stove set over medium high heat. 2) Don’t brown it before pressure cooking it but then put it under the broiler to brown after it’s done. 3) Skip the browning step altogether. The roast will have a pale color and will lack a bit of the flavor from caramelization, but it will still be good.

  29. Christy Leonard says:

    My daughter has been trying to get me to make some sort of roast for dinner one night. I’m def going to try this recipe as a surprise for her. It looks great, sounds easy. Thank you for sharing !

  30. Sandy Klocinski says:

    Wish I had an InstaPot. Thanks for sharing this recipe though. I love Pork Roast cooked in a crock pot

  31. Deborah Waddell says:

    I don’t have an Instapot, I have an old fashioned, stove top pressure cooker. Have made pork roasts in it quite often and my recipe is similar. Delicious. I never thought of putting the roast in the oven to crisp, will try this when I do my next pork roast.

  32. Cindy Brooks says:

    I love my Instant Pot! Thanks for this recipe. Dishes like this are the ones I find most difficult to get right using the Instant Pot.

  33. Tracy says:

     I follow the directions and it was so gross… this is the third time doing a pork roast…like this.  I always turned out the same a little bit tough and no flavor.  They best done in the oven.  

  34. I wish I had an instant pot! They look complicated to me

  35. Looks easy and I need to get comfortable with my insta pot.

  36. Jaye Smith says:

    I’ve been looking for a while for a Instant pot recipe for pork. Woohoo, I found it and can’t wait to try it.

  37. Andrea says:

    The recipe calls for 2 cups broth or water. My roast is about 9 pounds. Do I increase the water?

    • Christine Pittman says:

      No, Andrea. The instant pot only needs 1 cup of water to run properly so the 2 cups will work no matter what size roast you have.

  38. Charity Cram says:

    Looks delicious and easy! I can’t wait until my Instant Pot arrives!

  39. Tina Woo says:

    Can’t wait to bust my InstantPot out of the box! Here in Southern California we can have 90+ degree temps any time of the year so ‘roasting’ without turning on the oven sounds fantastic

  40. Jennifer Phillips says:

    Oh so yummy, I love my insta-pot and any recipes for it are always welcome.

  41. Debbie Yoder says:

    I dont have an Insta Pot yet,but I want one ,then Im trying this!

  42. Janice Wright says:

    I just got an instant pot. I will have to try this!

  43. Sandy says:

    This looks amazing. Perfect for a cold winter’s meal.

  44. Cheryl says:

    It looks so delicious!

  45. Thomas Gibson says:

    I look forward to trying this awesome recipe. The pork looks so delicious and flavorful.

  46. Dolores Munson says:

    Looks delicious, can’t wait to do

  47. kathy says:

    Made this tonight and while it had some flavor, it wasn’t anything to rave about.  Not only that, but it wasn’t tender, as the recipe stated it would be.  It was edible, but not great.  I won’t be making it again.

    • Christine Pittman says:

      So sorry to hear that, Kathy. We’ve had great results! If you have any specific questions, we’d be happy to try to help you out.

  48. Gregory Dewbrew says:

    Very good and easy our roast was very tender thank for sharing

  49. Dar James says:

    I have potatoes, carrots, onions and celery to go with my 2.22lb. pork roast. When do I add those vegetables?

    • Christine Pittman says:

      I think that if you try to cook veggies at the same time as the roast in the Instant Pot, they will end up tasty but very soft. If you don’t mind that, then put them in at step #7, arranging the veggies around the pork on the trivet (so they’re not submerged in water). The only other thing I can think of is to pressure cook the roast alone for 15 minutes, do a quick release on the pressure, then add your veggies, set the pressure cooker for another 10 minutes. Then do a natural pressure release for 10 minutes, then turn the pressure release valve. I think it could work but I’ve never tried it so I’m not sure. If you try it, please let me know how it goes! Good luck!

  50. Liz Lamb says:

    This is a great recipe. I trimmed a 2.5 lb. bone in pork shoulder meat package from Safeway and followed the recipe almost exactly. I carved the bone and fat off but was weary I would over cook. Not an issue! Also, I didn’t have an onion so I used 1/2 tbsp of onion powder instead. Pork ended up SO tender and seasoned just enough for adding sauces; I used bbq for a sandwich and my husband used salsa for a burrito. Thank you for a stellar recipe!

    • Christine Pittman says:

      That sounds wonderful, Liz! I love that you switched up the sauces to use the pork in a variety of different ways!

  51. LancasterK26 says:

    It turned out amazing! 

  52. Rebecca Bachtold says:

    Excited to do a pork roast. Followed the receipe and set for 30 minutes. Not long enough for a 2 lbs roast. Cooked for another 30 and it was great.

  53. Peggity says:

    Perfect! I followed the recipe using a 3-pound, bone-in roast, starting with 40 minutes. It was done but not as tender as I would like so I popped it back for another 10 minutes. Very flavorful roast, served with colcannon and fresh steamed mix of carrots, parsnips and brussels sprouts. Made my usual gravy (the way my Mom and Grandmother did) the second day and shredded the pork in it to top some boiled new potatoes. Delish! Thanks for helping this great-grandmother learn something new. I’m not yet innovative with my InstantPot, but loving it all the same.

    • Christine Pittman says:

      That sounds like a delicious dinner, Peggy! There’s so much you can do with the Instant Pot, take a look at our other recipes!

  54. LancasterK26 says:

    So I’m making this for the first time, as well as using the One Pot for the first time. I’m scared to death! I’ve barely started searing the pork and have already informed my family that I’m okay with them not liking it. I am just scared of anything “new,” and the One Pot definitely qualifies as “new” to me, even though we’ve owned it for over a year. And as I’m cooking, I keep chanting under my breath, “Please be okay. Please be good. Please be okay. Please be good.”

  55. Harriet CONNER says:

    Trying to find a way to make pork super tender for elderly parents, but I work. If I start this at lunch, it will automatically go to “keep warm” after the cooking time. Am I going to be okay? I am new to instant pot, and my first pork recipe was a huge fail. Mine is a 6 qt and my pork but is 2.5 lbs.

    • Christine Pittman says:

      Harriet, yes, you can leave food at the Keep Warm setting safely for up to 10 hours. So you should be fine. Hope you all enjoy!

  56. Does the pork roast have to be defrosted?
    We have a 4 pound frozen pork roast with bone in that we would like to cook.

    • Christine Pittman says:

      For this recipe the roast has to be defrosted. You could try adding on an extra 15 minutes of pressure cooking time but I’ve never tried it so I can’t guarantee that it will work.

  57. Nancy says:

    Thank you for this great recipe!  I made about a 3 or 3&1/4 lb chefs prime roast and my husband absolutely raved about it! It came out so tender and juicy.  I used the meat/stew setting for 45 minutes – it was perfect.  I thought it was slightly pink at first, but while letting it rest it finished cooking.  In addition to the salt & pepper and garlic powder I also added some smoked paprika and Bell’s Poultry Seasoning to the rub.  I followed your link and made a great gravy as well.  Thanks again! 

  58. Bonnie says:

    What if I have a 7.5 lb pork butt??? How long should I cook???

  59. Bruce P says:

    I like you recipe, I am going to try it with a 9.5 lb. fresh picnic pork roast bone in cut in half. I will follow up.

  60. Lesan says:

    This was fantastic! I paired it with your recipe for colcannon and it was perfect! My kids, ages 8 & 5, even devoured it. Thanks for a quick and easy delicious recipe!

  61. Tonya W. says:

    I’m not a fan of pork shoulder so I hope this recipe changes my mind.
    It seems easy and not a lot of ingredients and it’s done within an hour.
    I will write an review after tonight’s dinner.
    Thank you 

  62. Derek Whitman says:

    I used a 4LB roast and its not done!!!

  63. Theresa says:

    Just tried this recipe as my first using a instant pot and im sooooo pleased! I was really torn about cooking times but after a ton of reading, I decided to cook my 4 lb pork shoulder, cut into four pieces, for the same exact time as this recipe and it the best pork I’ve EVER had! Thank you!!

  64. Renee says:

    I have found so far that every roast recipe I have tried the meat is never quite done in the time given. So I put it back in for 10 more minutes and it comes out perfectly. Duly noted. Add ten minutes to all recipes! The flavor was absolutely amazing.

    • Christine Pittman says:

      Renee, I’m glad you figured it out. I’m starting to think that all Instant Pots are not the same since what works in mine doesn’t always work in others. It is probably to do with the size differences. I should start stating what size my instant pot is. It’s 8qt.

  65. Gail davis says:

    I have a 3.25 lb pork roast, do i cook it longer than 30 minutes

  66. Carl says:

    I cooked this tonight, and the family all agreed it is the best pork they have ever had! So moist and lots of flavor.

  67. Ashley Darling says:

    Any suggestions on making a already smoked Boston Butt in the instant pot!?? I can’t find any information. 

    • Christine Pittman says:

      Hmmm interesting. Is it fully cooked like a ham? As in, are you really just heating it through? Or does it actually need to be cooked also? I don’t have recipes for this in the instant pot but if it just needs to be heated through, I’d look for Instant Pot Ham recipes and see what times they give for that. If it needs to be cooked, then I’d follow the instructions for the roast pork above. If you try it, please do come back and let me know what you did and how it worked. I’m really curious!

  68. Lance says:

    I’m new to the InstantPot and from what I have found so far from three uses is that the most important thing to cook time is roast thickness and whether or not it has a bone in it. For example, a 2.8 lb chuck roast nearly 2″ thick at 45 minutes with a 15 minute natural release was overcooked and somewhat dry despite all the fat (& I folded it over to fit inside my 8 qt DUO), but a 2.5 lb nearly 4″ thick at 50 minutes with a 15 minute natural release was fall apart melt in your mouth awesome.

    I did a 4.75 lb pork roast for 70 minutes with a 15 minute natural release and it was overcooked and very dry, but it was under cooked and bloody at the bone. I would say that I probably should have cut slabs of meat off each side of the bone and then cooked the pieces for much less time like maybe 30 minutes. So what I don’t understand is why it seems so hard to find recipes that take these things into account? This is what can make the difference between awesome melt in your mouth meal and terrible one, but many recipes don’t even mention roast size at all. Just cook times and some don’t even mention that. Why isn’t more attention paid to this important factor?

  69. Chandra says:

    This may sound crazy but I want to make sure.  When you sear the meat are you doing it with the instant pot open just like you would on a stove?  I’ve only boiled eggs in mine so I want to make sure I’m doing everything right.

    • Christine Pittman says:

      YEs, use the saute function and then treat the inner pot of the instant pot as though it was a regular pot/pan on your stove. Leave it open.

  70. Laurs says:

    I plan on making this this weekend. I have the same cooker as you except it is 6 qt and not 8 qt, so do I
    use the same amount of chicken broth or smaller amount?

  71. Debbie says:

    Hi your recipe was delicious I am a first time instant pot person.   I checked the temp it was 150 but when we cut into the bone in pork roast it was red in the middle after the second slice.    What did I do wrong??

    • Christine Pittman says:

      Debbie, I’m not sure. I usually do a boneless pork butt or shoulder for this. That can affect things. I need to specify that more clearly. But regardless, if a thermometer stuck in the center of the meat, not near the bone, reads 150, you should be fine. Note that some people prefer their pork more well done, over 160. The US Pork Board now says that 145F is safe. It could be that you’re not used to seeing pinker pork.

  72. Teresa Shank says:

    I don’t have a trivet for my pot.  Will that matter?  

    • Christine Pittman says:

      Teresa, No, not that much. You don’t need to have the trivet. The roast just ends up a bit damper without it it. If you have a steamer basket that can handle heat you can use that. Or you can set the roast over some whole carrots or even a few balls of aluminum foil.

  73. Maria says:

    Thank you thank you thank you. I made a fantastic 3 lb pork shoulder following your recipe. I have a dry meat aversion, so I decreased cooking time by 5 minutes to 25 minutes. My plan was to cook 25 minutes, slow release for 10 and then check the internal temperature. I wanted it to be around 140 before resting it. It was 150 and I panicked, but this has taught me that oven temperature and instant pot temperature are different. My roast was moist and soft, perfect flavor and color. Best roast I’ve ever eaten!

  74. Donna says:

    Another Christmas-dinner success to report — thanks for a great recipe! My Instant Pot was brand-new under the tree yesterday morning and by 2:30 pm it was producing a delicious Christmas roast. I did a 4-lb center cut bone-in roast, set it for 1 hour and finished in the oven as directed. It was perfect and the gravy was too. I made a few additions that I can recommend: just a splash of red wine in with the broth (I know you have to go easy when combining pressure cooking and alcohol, so I kept it to no more than a splash) and a teaspoon of dried rosemary added to the rub.

    • Christine Pittman says:

      Donna, That sounds fantastic! I’m so happy you like your new Instant Pot, and this recipe too. Merry Christmas!

  75. Katie says:

    I followed this recipe using a 3.5 lb bone-in roast. I followed your advice, so after 50 min, followed by a 10 minute release, I then put the roast in a 475 degree oven for 10 more minutes. Delicious! This recipe saved Christmas.

  76. Susan says:

    My 4.77 lb. pork shoulder is bone-in — does that affect the cooking time?

    • Christine Pittman says:

      I don’t think so since the weight increases for bone. A pork shoulder or butt is typically 15 minutes per pound in the instant pot. I’d go for 1 hour and 10 minutes then a natural release for 10 minutes then turn the knob to Venting. Check with an instant read thermometer. I am 95% sure it will be done but if not, you can always do another 10 minutes. It won’t take long to heat up and get going because it’s already hot. Hope that helps!

  77. Darlene hale says:

    I’m confused. I want to cook an 8 pound should pork roast. Some articles say you don’t increase time with larger roasts while the instant pot chart says 15 minutes per pound?

    • Christine Pittman says:

      For an 8 pound pork shoulder I’d do it for 40 minutes. Do a natural release and then use an instant read thermometer. If it’s at 145-160F, you’re good to go. If not, pressure cook for another 10-20 minutes. I’m sorry I can’t be more exact here. I’ve never cooked a roast that big in my instant pot. But I just did a 4 pound one and I set it for 20 minutes and it was perfect. I’m going with that. 2 hours is way too long (which is what you would get with 15 minutes per pound). Hope it helps a bit.

  78. Julie says:

    This was so good! I had a 4.5 lb roast and set the instant pot for an hour. It was flavorful and tender.

  79. Jerry Falke says:


    Thanks for your recipes. I’m a real newbie at cooking anything, but in February my wife of 54 years had a stroke so I’m suddenly, at age 81, the chief cook and bottle washer. Actually, I’m loving the challenge as cooking vents the frustrations.

    You had some questions raised on the timing for the larger roasts, so I thought I’d pipe in. The pork shoulder roast I bought weighed 5.6 lbs. so I doubled the ingredients for the roast (not the gravy) and cooked it in the Instant Pot for 55 minutes on Meat/Stew after sauteing this monster on all sides. Turning it was a bear. The internal temp after this timing was 170° and, after an additional 10 min. in the oven @ 425° it rose to 173°. Served with sweet potato and roasted asparagus. Really yummy and I’ve got enough left for another 4 meals since there are only the two of us. If you tell me how to attach pix, I have three I’d like to share.

    • Christine Pittman says:

      Jerry, Thanks for the information and your tips. That sounds amazing. I’m excited for you and your new cooking adventures. Have fun! (No, I don’t think there is a way to attach pictures here).

  80. Shelley Cook says:

    I bought an 8 lb roast. Any idea on time I should cook it?  I’m brand new at this instant pot thing!

    • Christine Pittman says:

      Shelley, I’ve never cooked a roast that big in my instant pot. If it’s a pork shoulder or butt, I’d try 60 minutes and then a 10 minute natural release (wait 10 minutes before turning the valve) then release the pressure by turning the valve. Then I’d use an instant read thermometer to check the temperature. If it’s high enough, and I think it will be, you’re good to go. If not, I’d do another 10-15 minutes with another 10 minute natural release and test it again. If you’re cooking a pork loin though, I’d start with a lower amount of time because those roasts are leaner and dry out so easily. I’d start with 40 minutes and 10 minute natural release then check with an instant read thermometer. I don’t know if it will be done at that point. If not, then do another 10 minutes with 10 minute natural release. Good luck and do let me know how it turns out!

  81. Deborah Sproule says:

    We have the Instant Pot DUO80 which we just got. We cooked a 4 lb Pork butt roast using your recipe, our very first thing to cook! It was too big to cook as one piece so we cut it into 4 portions and handled each as a mini roast. Browning each and then cooking all together. The recipe book that came with our Instant Pot has a grid in the back pages which says to cook a pork butt roast 15 minutes for every pound. So we put it on for 1 hour. Forget cutting it into 1/2″ slices, this meat just fell apart into small and large chunks and is so tender it practically melts in the mouth. Super delicious!!! We have lots of amazing broth from it too, some we used on our meat, the rest we are going to use to create a delicious stew for tomorrow’s dinner as needless to say, with only two of us, we have lots of meat left! And the delicious looking fat, we’re going to crisp that up in the oven tomorrow, we couldn’t wait to eat to do it tonight! Thanks!!!

    • Christine Pittman says:

      Deborah, Thanks for your comment. I’m delighted that you’re enjoying your instant pot and that you liked this recipe. Have fun!

  82. K says:

    do I need to add time if I include potatoes carrots and onions with the roast?

    • Christine Pittman says:

      Kelli, No, it should be ok. I haven’t tried it but I’m 95% sure that adding carrots, potatoes and onions will take the instant pot a bit longer to heat up to fully pressurized. That time difference should take care of things. If you try it, please come back and let everyone know how it turned out!

  83. Shea says:

    Is it possible to do this from frozen, or does it have to be thawed?
    I seem to lack the ability to plan ahead….

    • Christine Pittman says:

      Shea, I really don’t know. If it’s a smaller roast, I’m sure it will work if you adjust the time. But I can’t guarantee it.

  84. Cath says:

    Everything was good added carrots but I should of cooked it for 40 -45 min. Instead of 30 had to cook in oven to get to pork temp. But was good

    • Christine Pittman says:

      Cath, do you remember how many pounds your pork roast was? I did a 3 pound one last night and it was good at 30 minutes. But now I’m wondering if there is variation or something.

  85. Sherry Clark says:

    I made this tonight for some friends and it was wonderful! My roast was larger so I ended up having to cook for 50 minutes. I used arrowroot powder for the gravy and it was a perfect paleo meal. This is sure to be a new family favorite.

  86. Lisa says:

    Is the cooking time longer if using a much larger picnic shoulder? say 7 lbs?

    • Christine Pittman says:

      Lisa, Yes. I’d say go with 45 minutes with a natural release. But I actually need to do some testing for different sizes and find out for sure. That’s just what my gut is telling me.

  87. Janice Terrio says:

    If my pork came out dry, did I cook it too long or not ling enough?

    • Christine Pittman says:

      Janice, it depends on what cut of pork you have. If it’s a pork butt or shoulder, then it might not have been done long enough. If it was a loin, it might be over done.

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