Pressure cooker pork roast is packed with flavors of garlic, soy sauce, and onions as well as bay leaves and chicken stock. Tender and delicious in less than an hour.
Yummy Instant Pot pork roast with potatoes and carrots and a delicious gravy, served with green beans as a side. So wunderbar!
This easy recipe does not take a long time and is really easy. In fact, you can have this on the table in a fraction of the time of a traditional pot roast.
If this is your first time making a pork roast in the pressure cooker, you may be surprised at how fast it cooks and how tender and delicious the meat is.
Instead of cooking for several hours, this delicious recipe is done in less than an hour.
The recipe is packed with flavors, tender meat is coated in a delicious gravy! A great dinner that can be made any day of the week.
Ingredients Needed:
Here are the simple ingredients for this instant pot pork roast recipe. Scroll down to the recipe card for step-by-step directions and exact measurements.
Pork shoulder
Potatoes: Large russet potatoes, cut into large chunks.
Onion: White onion, sliced thin.
Carrots: Medium carrots, cut into chunks.
Unsalted butter
Regular soy sauce
Olive oil
Garlic: Minced cloves of garlic.
Bay leaves
Balsamic vinegar
Unsalted chicken stock
Kosher salt
Ground black pepper
Dry rub:
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Thickener:
Cornstarch
Cold water
Making Pressure Cooker Pork Roast
(Find the printable recipe with measurements in the recipe card below.)
Brown pork meat: To begin, heat up your electric pressure cooker or instant pot by pressing the sauté button and adjust it to the “sauté more” function, and wait for it to read “hot.”
Mix the dry rub: While waiting, mix all the ingredients for the dry rub together in a small bowl. Season the meat generously all over.
Add oil: After, add oil to the bottom of the pot and then place the meat inside. Let it brown for five minutes on each side, only flipping once. Remove and set aside to rest for five minutes on a cutting board or cooking pan.
Sauté onion: Next, put two tablespoons of butter in the bottom of the instant pot and add the chopped onions, seasoning with salt and pepper. Stir with a wooden spoon and cook until they are soft. This step takes about 10 minutes but is worth the time as it enhances the flavor of the gravy.
Cut the meat: Then, slice the meat into ½ inch thick pieces.
Sauté more: Now, add the garlic and cook for 20 seconds until fragrant. Add the bay leaves and carrots. Sauté for two minutes.
Deglaze the pot: Immediately, pour in a splash of vinegar and use the wooden spoon to deglaze. Make sure you get all the browned bits off the bottom.
Add juices: Right away, add the soy sauce and chicken stock. Then, add the meat with potatoes on top.
Cook: Make sure the venting knob is in the vent position before closing the lid. Then, turn the knob to seal. Cook on high pressure for 5 minutes before doing a 10-minute natural release. Make sure all the remaining pressure is out by doing a quick release before opening.
Make the gravy: After, remove the meat and vegetables to a large serving dish to let the pork rest while you make the gravy. Add the corn starch to cold water and stir it into the juice until it is thickened.
Serve: Put the meat and veggies back in and stir gently to coat everything before moving it to a serving platter with the potatoes and carrots on the side.
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Recipe variations:
Broth: Low sodium chicken broth also works for this recipe.
Sweeten it up: To make your pork recipe sweeter, add ¼ cup of brown sugar to the dry rub.
Spice it up: Alternatively, add chili powder or red pepper flakes to spice up your meat.
Cut of pork: Feel free to use any cut of pork you have, including pork chops or pork tenderloin.
Boost the flavor: You could also use Italian seasoning, dry ranch dressing, or extra onion or garlic powder for a flavor boost.
How to serve:
This dish is perfect on its own for a full meal or you can add other side dishes if you like. You can also try one of these serving suggestions:
Instead of a roast, use two forks to shred the meat and have pulled pork sandwiches on French bread.
The best thing about this meal is that you can change it up when you want. You can use the best cut or leanest cut of meat or a nice juicy pork butt for drastically different flavors.
Chop meat into chunks and add them to a salad to make a cool summer meal.
If you are a huge fan of spiciness, add jalapenos or red pepper flakes to the gravy before cooking.
Frequently Asked Questions
Can I use a different cut of pork meat?
Yes, you can use whatever type of pork meat you have. Pork tenderloin works great. It does not have much fat so the moisture from pressure cooking keeps it nice and juicy. You can also use pork loin roast or a pork shoulder roast. However, the cooking time will vary depending on the size and thickness of the pork.
Can I make this in a slow cooker?
Yes, to make pork roast in a slow cooker, just follow these directions and you will have a delicious and tender pork roast bursting with flavor. First, grease the pot with olive oil or non-stick cooking spray. Then, brown the meat in a frying pan, five minutes on each side.
Rub the pot roast with the seasoning and put it on top of the vegetables and onion in the crockpot. Pour the broth around the sides of the meat and then cover. Cook on high for four hours or low for eight hours. Cook time will vary depending on the size of your roast.
How long should you cook pork in an Instant Pot?
The FDA recommends that you cook your meat for 15 minutes per pound to make pork you can slice or 20 minutes per pound for shredded pork. Different cuts of pork may take longer.
How to store leftovers:
Store: Allow everything to cool to room temperature before refrigerating in an airtight container where it will be good for several days.
Freeze: If you do not finish it all within four days, pop it into a freezer bag and freeze for up to three months.
Defrost: Thaw overnight in the refrigerator.
Reheat: Reheat in the microwave for two or three minutes, depending on how much you are reheating.
Oma Says
I know this isn't a German recipe, but I really wanted to share Catalina's recipe, just because it is so good. If you replace the soy sauce with Maggi, that almost makes it German. However, Maggi is quite a bit stronger, so only use about a teaspoon.
BTW, did you know that mixing equal parts Maggi and Worcestershire sauce can be used as good substitute for soy sauce?
If you like easy and budget friendly dinners, check Catalina's easy air fryer pork dinner, made with pork chops and cooked to crispy perfection.
Pressure Cooker Pork Roast, Schnellkochtopf Schweinebraten, is packed with flavors of garlic, soy sauce, and onions as well as bay leaves and chicken stock.
Oma's easy egg salad made using a pressure cooker is amazing. It's a, "Why didn't I think of that before!" kind of method that you'll LOVE! Guaranteed!
This pressure cooker Rouladen recipe is what I make when I'm in a hurry by using my Instant Pot, but any other pressure cooker would work too. The meat is so tender!!!
Make Oma's German Sauerbraten in an Instant Pot pressure cooker & have this traditional German dinner on your table in 2 hours rather than 5 days! And, it's WUNDERBAR!
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