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.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
- Video: Making Instant Pot Roast Pork
- First, What Is A Pork Butt?
- Why I Love My Instant Pot For Pork Roast
- How Long To Cook Pork Roast In The Instant Pot
- What Temperature Should The Pork Be?
- Pork Is Underdone?
- How To Crisp The Outside Of A Pork Roast
- What Should I Serve With Pork Roast?
- Podcast Episode: Making Instant Pot Roast Pork
- Instant Pot Roast Pork Recipe
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Video: Making Instant Pot Roast Pork
Note: In the recipe below I suggest searing the roast first, but now I usually skip that step. The reason is that the roast is a bit cumbersome, as you can see in the video. Instead of searing first, I recommend just broiling the roast at the end.
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 (called the butt), and the lower triangular part (usually just called a shoulder roast).
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 that they 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 and pork butt 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!
What Temperature Should The Pork Be?
The 15 minutes per pound will produce a tender, juicy roast that is slightly pink in the middle, and a temperature at or just above 145°F, which is the recommended temperature for pork.
If you prefer no pink, change the time from 15 minutes per pound to 25 minutes per pound, which will increase the temperature of the roast to around 160°F.
A boneless pork butt is recommended for this recipe for easy carving, however if all that is available is bone-in, the times mentioned above will still work perfectly for tender, juicy results.
Pork Is Underdone?
After all of the above cooking is finished, if your pork roast is below the temperature that you would like, don’t fret. There’s an easy solution, and it happens to be one of my favorite things about cooking roasts in the Instant Pot. If you set the Instant Pot to Keep Warm and put the lid back on, the internal temperature of the roast will continue to go up. Take the lid off and check the temperature every 3-10 minutes, depending on how much of a temperature increase you need. It will keep heating like that for quite awhile so you can get just the right temperature.
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. However, as long as you seared the meat really well in the beginning, that dark, caramelized crust will remain on any section of the roast that is not touching liquid.
Now, if you like a crispy 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 crisp up the crust.
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!
Podcast Episode: Making Instant Pot Roast Pork
Listen to me explain briefly about how to make this Instant Pot Pork Roast, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Instant Pot Roast Pork Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Entrée
- Method: Instant Pot
- Cuisine: American
DESCRIPTION
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. If your roast is larger than 2 pounds, see the note about larger roasts below.
Ingredients
- 1 and 1/2 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. olive oil, divided
- A 2 lb. boneless pork shoulder or pork butt roast
- 1 cup unsalted chicken broth or water
- 1 tsp. garlic powder
- 1 onion cut into quarters
Instructions
- In a small bowl, combine salt and pepper and stir to combine.
- Rub pork roast with the salt mixture on all sides.
- Select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add the olive oil.
- Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
- When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
- Add the broth or water and the garlic powder to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.
- Place the trivet in the bottom of the Instant Pot. Lay the roast on top of the trivet and arrange the onions around.
- Cover pot, put on the lid, and set the steam release valve to Sealing.
- Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.*
- 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.
- Optional Step: To crisp the crust, preheat oven to 425˚F while the roast is resting.
- Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated oven and cook for 10 minutes.
- If not using the crisping method: Remove the pork to a cutting board.
- Carve the roast into 1/2” slices.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
For a quick out-of-this-world gravy, follow my Instant Pot Gravy recipe.
*Info for larger roasts. If your roast is 3 pounds or less, cook it for 15 minutes per pound. If your roast is larger than 3 pounds, go with 17 minutes per pound. So if your roast is 4 pounds or more, do 17 minutes per pound. Everything else in the recipe remains the same.
This post originally appeared in July 2018. It was revised and republished in November 2021.
Chelle Thompson says
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!
Christine Pittman says
Always a good sign when people go back for seconds! Thanks, Chelle.
Becky says
Delicious, though I will leave the cinnamon out of the rub next time. Just a personal preference.
Christine Pittman says
Thank you, Becky!
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 :)
Christine Pittman says
You’re welcome, Vee! Glad you enjoyed the trivia.
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.
Christine Pittman says
Thank you for sharing with us, Sharon!
Joe Izzo says
Has anyone tried adding liquid smoke while cooking? Wondering if that would be a good addition.
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.
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 :)
Christine Pittman says
Thank you for the feedback, Fiona!
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!
Christine Pittman says
That’s wonderful, Cris! So happy it worked out so well for you.
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.
Christine Pittman says
Thanks, Samantha. Enjoy!
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.
Jo (WA Australia) says
Thank you for your reply Christine
Jo (WA Australia) says
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.
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!
Christine Pittman says
That sounds wonderful, Elaine! Thanks for letting us know!
Jo (WA Australia) says
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
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!
Christine Pittman says
That’s wonderful to hear, Cyndi! So happy the family enjoyed.
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!
Christine Pittman says
You’re welcome, Hollie! Have you tried the gravy as well?
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.
Christine Pittman says
You’re welcome, Carolina! I’m so happy that you enjoyed it.
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!
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.
Craig Allen says
used beef broth instead of chicken, was the most tender, delicious roast we’ve ever had. Perfect recipe
Christine Pittman says
That’s wonderful, Craig! Thank you for the kind words.