How To Roast Pork In The Instant Pot

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.

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.

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.

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.

There are two things that I really love about 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.

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. Or you can read about it in my post How to Roast Pork Perfectly. If you want more ways to cook pork to perfection, try my pork chop recipe, or my pork loin recipe.

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. While the roast is cooking I have time to prepare one of my favorite side dishes to serve with pork, an Irish version of mashed potatoes called colcannon. It’s delicious served with butter or with my Instant Pot Gravy recipe, my traditional gravy recipe, or if you don’t have pan drippings, try this recipe out.



Instant Pot Roast Pork

  • Author: Allie McDonald
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4-6


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
  • 1 – 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 or 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 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. #instantpot #pork #dinner #dinnerrecipe #easyrecipe #recipe #porkshoulder

17 Responses to “How To Roast Pork In The Instant Pot”

  1. Jerry Falke — December 6, 2018 @ 7:15 pm (#)


    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.

  2. Shelley Cook — December 3, 2018 @ 5:42 pm (#)

    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 — December 4, 2018 @ 9:25 am (#)

      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!

  3. Deborah Sproule — November 29, 2018 @ 12:40 am (#)

    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 — December 4, 2018 @ 10:00 am (#)

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

  4. K — November 18, 2018 @ 10:37 am (#)

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

    • Christine Pittman — November 20, 2018 @ 2:44 pm (#)

      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!

  5. Shea — October 29, 2018 @ 5:34 pm (#)

    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 — November 14, 2018 @ 11:53 am (#)

      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.

  6. Cath — October 25, 2018 @ 6:19 pm (#)

    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 — October 29, 2018 @ 11:56 am (#)

      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.

  7. Sherry Clark — October 15, 2018 @ 8:48 pm (#)

    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.

    • Christine Pittman — October 29, 2018 @ 12:02 pm (#)

      Sherry, that sounds amazing. I love the arrowroot idea. Thanks for letting me know!

  8. Lisa — October 15, 2018 @ 12:54 pm (#)

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

    • Christine Pittman — October 29, 2018 @ 12:04 pm (#)

      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.

  9. Janice Terrio — September 27, 2018 @ 8:14 am (#)

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

    • Christine Pittman — October 29, 2018 @ 12:40 pm (#)

      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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