Instant Pot Pork Roast
This Instant Pot pork roast is so tender and juicy! It is melt-in-your-mouth delicious. This recipe is great for holidays, family dinners, meal prep, and leftovers. The potatoes and carrots are soft and tasty. This healthy pork roast is great for the whole family!
Servings 6 servings
Ingredients
- 3 pound boneless pork butt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 2 tablespoon olive oil
- ½ sweet onion finely diced
- 4 garlic cloves
- 3 cups beef broth
- 1 ½ pounds mini gold potatoes
- 3 large carrots chopped
- 2 bay leaves
- 1 tablespoon tapioca flour optional
Instructions
- First, season pork butt with garlic powder, pepper, salt, onion powder, and oregano. Season generously on all sides.
- Press Sauté on the Instant Pot. Add olive oil to the pot. Once hot, carefully place the pork butt inside. Sear for 4 minutes. Flip and sear another 4 minutes.
- Once seared on both sides, carefully place the pork on a plate. Add onions and garlic cloves to the pot. Sauté for 1 minute. Then press cancel.
- Add the broth to the pot. Then, add back in the pork butt. Add potatoes, chopped carrots, and bay leaves to pot. Place the lid on top and push the top valve to Sealing.
- Pressure cook on high for 60 minutes (or about 20 minutes per pound).
- When the timer goes off, do not touch the pot. Allow the pressure to naturally release for 15 minutes. Then, carefully push the top valve to Venting. Manually release the remaining pressure.
- Remove the pork and veggies from the pot. To make a thicker gravy, remove ¼ cup of juice from the pot. Mix with 1 tablespoon tapioca flour. Return this slurry to the pot and mix until slightly thickened.
- Finally, garnish with fresh herbs and serve!
Notes
- For the best flavor, use pork butt or pork shoulder.
- Pork loin and pork tenderloin are too lean for this recipe.
- If not using fresh pork, fully thaw frozen pork before making this recipe.
- Pressure cook on high for about 20 minutes per pound.
- Store leftovers in the fridge for up to 5 days.
- To reheat, add leftovers to a skillet over low-medium heat. Cook until warm.
Nutrition Facts
Instant Pot Pork Roast
Amount Per Serving
Calories 468
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 136mg45%
Sodium 819mg36%
Potassium 1462mg42%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 4g4%
Protein 47g94%
Vitamin A 5104IU102%
Vitamin C 26mg32%
Calcium 77mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.