Instant Pot Country Pork Roast
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Instant Pot Country Pork Roast – Pork shoulder cut into large chunks so it cooks faster in the Instant Pot with potatoes and carrots. You’ll get that Sunday roast feel, just quicker.
Sunday Supper Vibes, Weeknight Hero
I love these kinds of meals, they’re comforting, super easy to put together and your house will smell like you’ve been cooking all day. The pork is fall apart tender, with carrots and potatoes in a gravy that’s so good you’ll want to drink it.
This is my kind of recipe, almost hands off cooking, a full meal on it’s own because it has veggies and pork, the only thing I would serve it with is a good crusty bread so you can soak up all that delicious gravy. This is the perfect recipe for a Sunday supper but also quick enough for a weeknight hero.
Why You’ll Love This Instant Pot Country Pork Roast
- Sunday dinner vibes, weeknight effort: Big flavor, short cooking time.
- Everything cooks in one pot: Meat, veggies, gravy all in one pot, therefore less cleanup, more eating.
- Budget friendly: Pork shoulder is one of the most affordable cuts, and it feeds the whole family.
- Versatile: Swap the potatoes or carrots for your favorite veggies, like parsnips, green beans, cauliflower, whatever you like.
- Leftovers are even better: If you’re lucky enough to have leftovers, this reheats really well making for a killer lunch the next day.
Ingredients and Tips
- Pork shoulder: This is also called pork butt, and this cut of meat loves long cooking time, which is why the pressure cooker is perfect here.
- Sear the pork: Don’t skip this step, it’s totally worth the effort if you want that deep, savory base for the gravy. Trust me.
- Veggies: I went traditional with potatoes and carrots but feel free to swap with your favorite veggies. Make sure you add them after you pressure cook the meat because if you add them in the beginning they might turn to mush.
- Season well: Pork needs salt and taste the gravy at the end and adjust as needed.
- Gravy trick: The cornstarch slurry is great to thicken your broth into that luscious smooth gravy we all love and want.
Turn on the Sauté function, add the olive oil, and work in batches to sear those pork chunks until they’re golden on all sides. This is where the flavor starts, so don’t rush, and don’t cram too many pieces in at once or they’ll just steam.
Toss in the sliced onions and cook until they’re soft and smelling amazing, about 3–4 minutes. Stir in the garlic, tomato paste, Worcestershire sauce, and spices. Scrape up all the browned bits from the bottom of the pot.
Pour in the beef broth, give it a stir, and return the pork to the pot. Make sure all those beautiful chunks are snuggled down in the liquid. Lock the lid, set the valve to Sealing, and cook on High Pressure for 50 minutes.
When the timer beeps, quick release the pressure and carefully open the lid. Stir in the carrots and potatoes, then lock the lid back on. Cook on High Pressure for 10 minutes, then quick release again.
Transfer the pork and veggies to a big serving platter and set your pot back to Sauté. Whisk together cornstarch and water, then stir into the cooking liquid. Simmer a few minutes until it thickens into glossy gravy. Pile everything up on plates, spoon over that rich gravy, and sprinkle with parsley.
How To Serve It
This is a complete meal on its own, but here are some dishes you can serve it with to make a complete spread:
Crescent Rolls
Easy Tossed Salad
Skillet Green Beans
Buttermilk Biscuits
Frequently Asked Questions
Can I cook a whole pork shoulder instead?
Yes, just keep it whole and increase the cook time to about 70 minutes. Slice or shred after cooking.
Can I use different vegetables?
Absolutely. Parsnips, turnips, sweet potatoes, they all work here. Just keep the chunks a similar size so they cook evenly.
What if I want a thicker gravy?
Add a bit more cornstarch slurry and simmer until it coats the back of a spoon.
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day. Reheat gently on the stove and add a splash of broth if it’s too thick.
Does it freeze well?
It does. Cool completely, freeze in portions, and thaw overnight in the fridge before reheating.
Can I make this in a slow cooker?
Totally. Brown the pork and onions on the stove first (it’s worth it for the flavor), then toss everything into the slow cooker except the veggies. Cook on low for 8–9 hours or high for about 5. Add the carrots and potatoes for the last 2 hours so they don’t get mushy. Thicken the gravy on the stove at the end if needed.
Try These Delicious Pork Recipes
- Rosemary Garlic Pork Roast
- Juicy Oven Roasted Pork Tenderloin
- Smothered Pork Chops
- Crockpot Pork Loin Roast
- Cajun Pork Bites
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Instant Pot Country Pork Roast
Video
Ingredients
- 2 tablespoons olive oil
- 3 pounds pork shoulder (boneless, cut into large chunks)
- 1 large onion (sliced)
- 4 cloves garlic (minced)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth (low-sodium)
- 4 large carrots (peeled and cut into chunks)
- 1½ pounds baby potatoes (halved)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Set your Instant Pot to Sauté and add the olive oil. Once hot, sear the pork pieces in batches until browned on all sides. Don’t overcrowd the pot. Remove pork and set aside.
- Add the sliced onion to the pot and cook for about 3–4 minutes, until softened. Stir in garlic and cook for another 30 seconds.
- Stir in tomato paste and Worcestershire sauce, scraping up any browned bits from the bottom. Add salt, pepper, thyme, and smoked paprika. Pour in the beef broth and return the pork to the pot.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 50 minutes. Quick release after cooking.
- Open the lid, add the carrots and potatoes, and stir gently. Lock the lid again and cook on High Pressure for 10 minutes. Quick release once done.
- Remove pork and veggies. Set pot to Sauté. Stir together cornstarch and cold water to make a slurry, then add to the pot. Simmer for a few minutes until the gravy thickens.
- Plate everything up, spoon over that rich gravy, and sprinkle with fresh parsley.
Equipment
Notes
- Pork Choice: Pork shoulder (aka Boston butt) works best, it’s marbled and becomes super tender after pressure cooking.
- Cut Into Chunks: Cutting into large pieces means faster cooking and more browned edges (read: more flavor).
- Veggies: Add carrots and potatoes after cooking the pork so they stay tender, not mushy.
- Gravy Thickening: If your gravy isn’t as thick as you like, add a touch more cornstarch slurry and simmer.
- Make Ahead: This roast actually tastes better the next day. Store in the fridge for up to 4 days.
- Freezer Friendly: Cool completely, freeze in meal-size portions, and thaw overnight before gently reheating.
- Serving Tip: A hunk of crusty bread or a side of green beans takes this cozy dinner over the top.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
