Fall-Apart Tender Instant Pot Pork

Transform your dinner routine with this incredible Instant Pot Pork Roast recipe, guaranteed to become a cherished family favorite. Forget long hours in the kitchen; this pressure cooker method delivers a succulent pork roast with a perfectly crispy, seasoned crust and a remarkably juicy interior in a fraction of the time. The secret to its irresistible flavor lies in the rich, tangy gravy that cooks alongside the pork, ready to be generously drizzled over every tender slice. Prepare for a truly effortless yet profoundly comforting meal that will have everyone asking for seconds!

Instant Pot Pork Roast with Tangy Gravy

For those who’ve embraced the wonders of the pressure cooker, the mere mention of an Instant Pot recipe is enough to pique their interest. But for newcomers, you might be asking: Why choose the Instant Pot for a pork roast over a traditional oven or slow cooker method? The answer lies in a combination of unparalleled speed, consistent tenderness, and incredible flavor development.

Firstly, this recipe is incredibly forgiving, making it nearly impossible to mess up! The sealed environment of a pressure cooker traps moisture, drastically reducing the chances of an overcooked, dry, or leathery roast. Instead, the pork emerges incredibly tender and juicy, even if you prefer it well-done, because all those delicious juices are locked in, rather than evaporating into the oven air.

Secondly, one of the most brilliant aspects of this recipe is the gravy. Much like our popular rosemary pork chops, a vibrant, tangy gravy is crafted simultaneously as the pork cooks. The flavorful drippings from the roast, combined with the carefully selected seasonings, create a rich and savory sauce. This ingenious method means there’s no need to transfer liquids to a separate saucepan; everything is cooked and thickened right in the same pot, simplifying cleanup and streamlining your cooking process.

Lastly, and perhaps most importantly for busy households, the Instant Pot drastically cuts down on cooking time! While a traditional oven roast can demand an hour or more of cooking, this recipe requires a mere 15 minutes under pressure, followed by a convenient 15-minute natural pressure release. This efficiency makes it an ideal choice for a satisfying weeknight dinner, allowing you to enjoy a gourmet-quality meal even on your busiest evenings.

Demystifying Key Ingredients

Crafting a truly memorable Instant Pot Pork Roast begins with understanding the role of each ingredient. Here’s a closer look at the stars of this recipe:

• Pork Loin Roast: This recipe specifically calls for a center-cut boneless pork loin roast. It’s crucial to distinguish this from pork tenderloin, which is a much smaller, thinner cut that cooks significantly faster and requires a different approach (for tenderloin, see our Instant Pot Pork Tenderloin recipe). A good pork loin roast will typically weigh between 2 to 3 pounds and ideally have a nice “fat cap” on one side. This layer of fat is essential as it bastes and seasons the meat as it cooks, contributing to both moisture and flavor. Look for a roast that is even in thickness to ensure uniform cooking.
• Whole Berry Cranberry Sauce: This might sound like an unconventional ingredient for savory gravy, but it’s truly the secret weapon that gives our gravy its remarkable depth and tangy sweetness. The whole berries add a delightful texture and burst of fruity flavor that beautifully complements the richness of the pork. Ensure you purchase whole berry cranberry sauce, not the jellied variety, as the texture and more complex flavor profile of the whole berries are vital for the gravy’s success.
• Chicken Broth: This liquid gold serves multiple purposes. It provides the necessary liquid for the Instant Pot to come to pressure, acts as the base for our flavorful gravy, and is essential for deglazing the pot after searing the pork. Opt for low-sodium chicken broth if you’re mindful of salt intake, allowing you to adjust seasoning to your preference.
• Dijon Mustard: Adding a sophisticated tang and a slight peppery kick, Dijon mustard works wonders in emulsifying the gravy and deepening its savory notes. Its sharp, complex flavor profile cuts through the richness of the pork and balances the sweetness of the cranberry sauce.
• Garlic Powder, Dried Thyme, Ground Cloves, Ground Cinnamon: This carefully curated blend of spices creates a warm, aromatic, and subtly complex flavor profile. Garlic powder provides a foundational savory note, while dried thyme adds an earthy, herbaceous depth. The small additions of ground cloves and cinnamon, often associated with festive dishes, lend a gentle warmth and unexpected intrigue without making the dish taste overly “sweet” or “holiday-like.” They simply elevate the overall aroma and taste of the roast and gravy.
• Cornstarch: A simple yet effective thickener for achieving that perfect gravy consistency. Cornstarch creates a smooth, glossy sauce without imparting any floury taste. It’s crucial to mix it with an equal amount of cold water to form a slurry before whisking it into the hot gravy, preventing lumps. If you prefer, an equal amount of arrowroot powder can be used as a substitute, or double the amount if using all-purpose flour.
• Olive Oil: Used for searing the pork roast, olive oil helps create that beautiful, golden-brown crust, locking in juices and building a rich foundation of flavor in the pot before pressure cooking.

Let’s Create This Culinary Masterpiece!

Follow these simple steps to prepare a magnificent Instant Pot Pork Roast that will impress even the most discerning palates. Each image visually guides you through the process, ensuring success every time!

1. Prepare and Sear the Pork: Begin by liberally seasoning your pork loin roast with ½ teaspoon of salt and ¼ teaspoon of black pepper. Press the SAUTE HIGH function on your Instant Pot and add 2 tablespoons of olive oil. Once the oil is shimmering hot, carefully place the seasoned pork roast into the pot. Sear for 2-3 minutes per side, until a beautiful, golden-brown crust has formed on all surfaces. This crucial step develops deep flavor through the Maillard reaction.
2. Deglaze the Pot: Carefully remove the seared pork roast from the Instant Pot and set it aside on a clean plate. Pour 1 cup of chicken broth into the hot pot. Use a wooden spoon or a non-scratch spatula to vigorously scrape up all the delicious browned bits (fond) from the bottom of the pot. This process, known as deglazing, incorporates these intensely flavorful residues into your gravy base and prevents the “burn” warning on your Instant Pot. Hit CANCEL on the Instant Pot to turn off the sauté function.
3. Build the Flavor Base: To the deglazed broth, add the entire 14-ounce can of whole berry cranberry sauce, 2 tablespoons of Dijon mustard, ½ teaspoon of garlic powder, ¼ teaspoon of dried thyme, ⅛ teaspoon of ground cloves, ⅛ teaspoon of ground cinnamon, and the remaining ⅛ teaspoon each of salt and pepper. Stir all these ingredients together until well combined, creating a fragrant and complex sauce. Then, carefully return the seared pork roast to the pot, ensuring it’s nestled comfortably in the liquid.
4. Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring the sealing valve is in the “Sealing” position. Select the MANUAL or PRESSURE COOK setting on HIGH PRESSURE and set the cooking time for 15 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes (this means do not manually release the pressure; let it dissipate on its own). After 15 minutes of natural release, carefully move the sealing valve to the “Venting” position to release any remaining pressure. The internal temperature of the pork should reach 145°F. If, upon checking, the pork appears undercooked, simply reseal the lid and cook on HIGH PRESSURE for a few additional minutes until desired doneness is achieved.
5. Rest the Pork and Reduce Gravy: Carefully transfer the cooked pork roast to a clean cutting board and tent it loosely with aluminum foil. Allow the pork to rest for at least 10-15 minutes. This resting period is vital for the juices to redistribute throughout the meat, ensuring a tender and moist final product. While the pork rests, select the SAUTE LOW function on your Instant Pot. Bring the sauce to a gentle simmer and let it reduce for about 10 minutes, allowing the flavors to concentrate and deepen.
6. Thicken and Serve the Gravy: In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Gradually whisk this cornstarch slurry into the simmering gravy in the Instant Pot. Continue to simmer for 1-2 minutes, stirring constantly, until the gravy has thickened to your desired consistency. Once the pork has rested, slice it against the grain into thick, medallions. Serve the tender slices of pork roast generously smothered with the warm, tangy gravy.
7. DID YOU MAKE THIS RECIPE? We would love to hear from you! Don’t forget to leave your feedback and a star rating below the recipe card to help others discover this delicious meal.

Selecting the Perfect Pork Roast for Your Meal

The success of your Instant Pot Pork Roast hinges significantly on choosing the right cut of meat. For this specific recipe, a center-cut boneless pork loin roast with a visible fat cap is ideal. The fat cap serves as a natural insulator, basting the meat and infusing it with flavor as it cooks under pressure. It’s imperative to avoid using pork tenderloin, which is a much leaner, smaller, and more delicate cut that would cook too quickly and likely dry out with this method. Pork tenderloin requires significantly less cooking time and a different approach altogether.

Pork loin roasts are commonly sold in packages ranging from 2 to 3 pounds. While larger cuts can be found at warehouse stores like Costco, we highly recommend sticking to a maximum of a 3-pound pork roast for this recipe to ensure optimal results and cooking consistency within the specified time. If you opt for a larger roast, the cooking time under pressure would need to be adjusted upwards, typically an additional 3-5 minutes per pound, to achieve the desired internal temperature of 145°F.

While this recipe is optimized for pork loin, other cuts of meat such as pork shoulder (often labeled as pork butt) or bone-in roasts can certainly be used. However, it’s crucial to understand that these cuts have different fat contents and connective tissue structures, which will alter both the cooking time and the final texture. For fattier cuts like pork shoulder, you would generally need to increase the pressure cooking time to approximately 15 minutes per pound to break down the connective tissues effectively. The result with these cuts will be more akin to a fall-apart, shredded pork, similar to pulled pork, rather than the sliceable medallions you’d achieve with a pork loin. This can be a delicious variation, but be prepared for a different texture.

Slow Cooker Adaptation: A Convenient Alternative

Don’t have an Instant Pot or prefer the set-it-and-forget-it approach of a slow cooker? This delicious pork roast recipe can easily be adapted! While the Instant Pot offers speed, the slow cooker delivers that same comforting tenderness with minimal effort. Here’s how to convert the recipe:

1. Sear for Flavor (Optional but Recommended): Start by seasoning the pork with salt and pepper as directed. Although this step can be skipped for simplicity, searing the pork in a skillet on your stovetop with a tablespoon of oil until golden brown is highly recommended. This crucial step creates a beautiful crust and develops deep, rich flavors that greatly enhance the final dish. Transfer the seared pork to your slow cooker.
2. Combine Ingredients: Reduce the chicken broth to ½ cup, as less liquid is needed in a slow cooker to achieve a thick gravy. Add the reduced chicken broth, whole berry cranberry sauce, Dijon mustard, garlic powder, dried thyme, ground cloves, and ground cinnamon to the slow cooker. Stir all these ingredients together to form the sauce. Place the seared pork roast into the sauce, ensuring it is somewhat submerged.
3. Slow Cook to Tenderness: Cover the slow cooker with its lid. Cook on the LOW setting for 4-5 hours, or until the pork is fork-tender and easily shreds. Cooking times can vary based on your slow cooker model and the size of your roast, so it’s always best to check for tenderness around the 4-hour mark. Once cooked, carefully remove the pork roast from the slow cooker and transfer it to a cutting board. Tent loosely with foil to keep it warm and allow it to rest.
4. Thicken the Gravy: While the pork rests, prepare the gravy in the slow cooker. In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of cold water to create a smooth slurry. Pour this slurry into the simmering juices in the slow cooker. Increase the slow cooker setting to HIGH (if applicable) or continue on LOW, uncovered, for about 30 minutes, stirring occasionally. The gravy will gradually thicken to a luscious consistency. For an extra touch of richness and flavor, you can stir in 1 tablespoon of butter or a splash of heavy cream at the very end.
5. Slice and Serve: Once the gravy is ready, slice the rested pork roast against the grain into desired portions. Serve immediately with the warm, flavorful gravy generously spooned over the top.

Delightful Serving Suggestions

This Instant Pot Pork Roast with its rich, tangy gravy is a versatile main course that pairs wonderfully with a variety of sides, transforming any meal into an unforgettable feast. For the quintessential comfort food experience, serve alongside a generous mound of creamy mashed potatoes. The velvety potatoes perfectly soak up the savory gravy, creating a harmonious bite every time.

However, the possibilities extend far beyond mashed potatoes! Consider these equally delicious accompaniments:

• Fluffy Rice: A bed of steamed white or brown rice offers a neutral canvas that beautifully absorbs the complex flavors of the gravy.
• Roasted Ranch Potatoes: For a delightful texture contrast, our roasted ranch potatoes provide a crispy exterior and a tender interior, with a seasoned flavor that complements the roast.
• Boiled Salt Potatoes: Simple yet incredibly satisfying, boiled salt potatoes, with their uniquely creamy texture and salty crust, are excellent for sopping up every last drop of the luscious gravy.
• Instant Pot Baked Potatoes: For another easy pressure cooker side, prepare Instant Pot baked potatoes, which emerge wonderfully fluffy and ready to be loaded with your desired toppings, including the pork and gravy.
• Pasta or Egg Noodles: Wide egg noodles or your favorite pasta tossed lightly with butter or olive oil make a hearty and comforting pairing, allowing the gravy to coat each strand.
• Crusty Bread: Don’t underestimate the simple pleasure of a warm, crusty loaf of bread or dinner rolls for soaking up the exquisite gravy.
• Steamed or Roasted Vegetables: To round out the meal, offer a vibrant green vegetable. Steamed green beans almondine, roasted asparagus, sautéed broccoli, or a medley of seasonal root vegetables would all be fantastic choices, adding freshness and nutrients to your plate.
• Light Salad: A simple, crisp green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the roast and gravy.

No matter your preference, this Instant Pot Pork Roast and its tangy gravy will elevate any accompanying side dish into a truly delicious and satisfying meal for the entire family.

Expert Tips for a Flawless Pork Roast

Achieving the perfect Instant Pot Pork Roast is simple, especially with a few expert tips in your arsenal:

• Don’t Skip the Sear: Searing the pork before pressure cooking is a non-negotiable step for maximum flavor. The browned crust (Maillard reaction) adds incredible depth and complexity that cannot be achieved by simply boiling the meat.
• Proper Deglazing is Key: After searing, ensure you thoroughly scrape up all the browned bits from the bottom of the pot with your chicken broth. These bits are concentrated flavor and will prevent a “burn” notice while pressure cooking.
• Natural Release for Tenderness: For roasts, a natural pressure release (NPR) is generally preferred over a quick release (QR). NPR allows the meat to rest gradually within the pot, continuing to cook gently and reabsorbing juices, resulting in a significantly more tender and moist roast.
• Rest Your Meat: Always allow the cooked pork roast to rest for 10-15 minutes after removing it from the pot and before slicing. This allows the muscle fibers to relax and redistribute the precious internal juices, preventing them from escaping onto your cutting board and ensuring every slice is succulent.
• Adjust Gravy Thickness: If your gravy is too thin, you can add a bit more cornstarch slurry (mixed with cold water) and simmer for another minute or two. If it’s too thick, simply whisk in a tablespoon or two of extra chicken broth until it reaches your desired consistency.
• Use a Meat Thermometer: For absolute precision and food safety, always check the internal temperature of your pork roast. The USDA recommends a minimum internal temperature of 145°F for pork loin, followed by a three-minute rest. This ensures the pork is perfectly cooked without being overdone.
• Taste and Adjust Seasoning: Before serving, always taste your gravy and adjust salt and pepper if needed. Different broths and individual preferences mean a final seasoning check is crucial for a perfectly balanced flavor.

Common Questions About Instant Pot Pork Roast (FAQ)

Can I use frozen pork roast?

While some cuts of meat can be cooked from frozen in an Instant Pot, it is generally not recommended for this pork loin roast recipe. Cooking from frozen will significantly alter the cooking time and may prevent the interior from cooking evenly, potentially leading to a dry exterior and undercooked center. For best results, always thaw your pork roast completely in the refrigerator before preparing it.

How long does cooked pork roast last in the refrigerator?

Leftover Instant Pot Pork Roast, when stored properly in an airtight container, will last for 3-4 days in the refrigerator. The gravy can be stored separately or with the pork.

Can I freeze leftover pork roast or gravy?

Yes, both the cooked pork roast and the gravy freeze exceptionally well. For the pork, slice or dice it, then store it in an airtight, freezer-safe container or freezer bag for up to 2-3 months. For the gravy, allow it to cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore consistency.

What if I don’t have whole berry cranberry sauce?

Whole berry cranberry sauce provides a unique tangy-sweet flavor profile. If you absolutely cannot find it, you could try a fruit preserve with a similar tartness, such as lingonberry or tart cherry jam, combined with a teaspoon of apple cider vinegar to replicate the tang. However, the whole berries offer a distinct texture that might be missed. Ensure any substitute is not overly sweet.

Can I double this recipe for a larger gathering?

Doubling this recipe depends on the size of your Instant Pot. A larger roast (e.g., up to 4-5 pounds) may fit in an 8-quart Instant Pot, but you’ll need to increase the pressure cooking time accordingly (approximately 15 minutes per pound). Be careful not to overcrowd the pot, as this can affect proper pressure buildup and cooking. If you have two smaller roasts, you can cook them simultaneously, adjusting the cooking time for the total weight. Doubling the gravy ingredients is generally straightforward.

My gravy is too thin/thick. How can I fix it?

If your gravy is too thin, create another small slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Whisk it into the simmering gravy and cook for another minute. Repeat if necessary. If your gravy is too thick, simply whisk in a tablespoon or two of warm chicken broth or water until it reaches your desired consistency.

Did you make this recipe? We love hearing from you! Leave a star rating and comment below the recipe card. Your feedback helps others discover delicious recipes, and we truly appreciate hearing from our community. You will always hear back from me! -Melissa

Instant Pot Pork Roast

Melissa Erdelac

Yield: 6

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 40 mins

Make Instant Pot Pork Roast recipe for a quick and easy comfort food meal the whole family will love! Pork roast made in a pressure cooker has a crispy seasoned crust, juicy interior with a tangy gravy to drizzle over top.

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Ingredients

• 2 tablespoons olive oil
• 2 ½ pound boneless center cut pork loin roast (see recipe notes for roast options)
• ½ + ⅛ teaspoon salt, divided
• ¼ + ⅛ teaspoon pepper, divided
• 1 cup chicken broth
• 14 ounce can whole berry cranberry sauce, not jellied cranberry sauce
• 2 tablespoons Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon dried thyme
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Season the pork with ½ tsp salt and ¼ tsp pepper. Press SAUTE HIGH and heat the oil in pot. Once the oil is hot, sear the pork 2-3 minutes per side, until golden brown.

2. Remove the pork and add the broth, deglazing the pork drippings and scraping up the browned bits. Hit CANCEL.

3. Add the cranberry sauce, Dijon, garlic powder, thyme, cloves, cinnamon, and remaining ⅛ tsp of salt and pepper. Stir to combine and then add the roast back to the pot.

4. Seal the lid and valve. Cook under HIGH PRESSURE for 15 minutes. Once cooking time has ended, allow the pressure to release naturally for 15 minutes before letting out any remaining pressure. It should reach an internal temperature of 145ºF. If the pork is undercooked once the pressure has been released, simply reseal and cook at high pressure for a few minutes more.

5. Transfer the pork to a cutting board to rest while the gravy is finished. Select SAUTE LOW to simmer and reduce the sauce for 10 minutes.

6. Combine the cornstarch with water in small bowl. Whisk into the gravy and simmer for 1-2 minutes until thickened. Slice the pork and serve with gravy.

7. DID YOU MAKE THIS RECIPE?? DON’T FORGET TO LEAVE FEEDBACK AND RATE BELOW!

Nutrition Information (per serving)

• Calories: 408 kcal
• Carbohydrates: 29g
• Protein: 43g
• Fat: 13g
• Saturated Fat: 3g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Cholesterol: 119mg
• Sodium: 507mg
• Potassium: 768mg
• Fiber: 1g
• Sugar: 25g
• Vitamin A: 34 IU
• Vitamin C: 4mg
• Calcium: 20mg
• Iron: 1mg

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