How to cook frozen roast Instant Pot style is here! Tender and juicy every time. Shredded or sliced it’s a low carb keto protein packed meal.
If you’ve ever wondered how to cook frozen pork roast Instant Pot style we have all the answers for you! One pot dump dinner you’ll love. Just one of many quick Instant Pot recipes on The Typical Mom blog. (affiliate links present)
Wondering can I put a frozen roast in my Instapot? We have the answer and started by sharing how to cook a frozen roast in Instant Pot but that was beef. It was time to test pork as well.
You can then make it shredded served on top of sliders or slice as you see here with homemade gravy for any occasion.
Let’s start with a few basic tips:
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For reference, this is the pressure cooker I have and use for all recipe creations.
Instant Pot Frozen Pork Roast
Are you forgetful? Me too. I have those days when I am non stop in my car and often times I don’t think ahead in the morning to defrost dinner. NO problem my friends.
I share how to “fix” many of these mistakes, this is just one more that will likely help you in the event of your next uh oh moment. 😉 This is what you are going to need to make this meal successful;
- I used a frozen pork loin roast that was 2.5 lbs. Timing will reflect that weight, I would say up to 3 lbs. would be the same.
- Chicken broth is better than using just water, apple juice is another option.
- Salt and pepper are a given but other seasonings you love could be added as well.
- A sliced red onion was thrown in there, optional of course.
- You’ll need a trivet for this as well.
Bay leaves were a nice touch, remember to take those out before making your gravy with the drippings.
How long does it take to cook a frozen pork roast?
It depends on what method you use. In the oven it takes about 45 minutes per pound which is almost double in a pressure cooker. You can use a Crockpot Express or Ninja Foodi to make this the same way too.
Most definitely. Here is a roast but we’ve also shared frozen pork chops in Instant Pot as well. Those turn out just as fork tender and you can make gravy using the saute function.
Instant Pot Pork Roast Frozen
This is a great recipe especially if you buy meat in bulk online or from local farmers like we do every year. Then whether it is fresh, defrosted or rock solid it will come out great every single time.
Without a bone it cooks faster than if you had a pork butt or frozen pork shoulder. I have had success with those as well but this is quick and easy because there’s nothing to remove.
You’ll need to use the pressure cook button on high if your pot doesn’t have the meat/stew function. They are the same except that the latter automatically sets to 35 minutes unless adjusted.
One big tip to remember when figuring out the Instant Pot cooking times for meat is that you need a natural pressure release when done. This is important so that the inside remains tender and doesn’t dry out.
Whether you’re cooking pork or beef it is important for both. This allows it to become fall apart delicious just like a slow cooker would. It may take 20 minutes to 30 minutes for all the steam to release so you can remove the lid.
Be very careful once it’s lifted and face it away from you once it is taken off. Don’t drain all that wonderful liquid though when you remove the protein, you’ll want it to make pressure cooker gravy.
Use just a bit of cornstarch whisked into the hot liquid to thicken it up. Push saute and allow it to bubble together for about 2 minutes and then it will be done and ready to enjoy.
Time needed: 55 minutes.
Frozen Pork Roast Instant Pot
Slice onions into chunks and put into pressure cooker with bay leaves. Pour chicken broth or you could use a cup of water on top.
Put a trivet into the middle of your pot with frozen pork roast on top. Sprinkle with salt and pepper and/or other seasonings you wish.
Close lid and steam valve, push meat/stew button (or high pressure) for 55 – 60 minutes for 2.5-3 lbs. Allow pressure to release naturally when done.
Remove meat and cover to keep warm. Discard bay leaves. To make gravy set pot to saute and remove your trivet.
In a small bowl whisk together 1/4 c of the hot liquid (minus onions) with 2 tbsp cornstarch until slurry is smooth.
Pour this in once mixture is bubbling. Stir to thicken. Make creamy with 2 tbsp of half and half into the mixture too.
Turn pot off and pour gravy into dish so it doesn’t continue cooking. Taste it and adjust the salt and pepper to taste before pouring it over each piece. OR shred it and turn into Instant Pot pork tacos.
What temperature should I cook a pork roast?
Of course you should always check meat internal temperature in the center before consuming to ensure it is safe. It should be 160 F degrees with at least a 5 minute rest time. I usually allow it to sit for 10-15.
What do I serve with pork roast?
The possibilities are endless really but we always offer vegetables like sweet potato cubes or corn on the cob. Rolls are easy, I usually buy those at the store already baked to make things as easy as possible.
It saves really well too. Just slice what you want to eat, leave the leftovers whole and wrap in plastic wrap. Then slide into a freezer bag and refrigerate. To reheat first allow to reach room temperature for about an hour. Pour gravy on to each slice and microwave for about 1 minute.
I often times dice it up and throw it into some fried rice the next day. You can add it into an Instant Pot casserole too in order to add some meat to the pasta and sauce.
If you have beef next time, you can follow our Instant Pot frozen chuck roast recipe too. Using salsa verde you can pull it at the end to make tacos and/or sliders.
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Frozen Pork Roast Instant Pot
- Cut onions into large chunks and place into pressure cooker with bay leaves. Pour chicken broth or water on top.
- Put a trivet into the middle of your pot with frozen pork roast on top. Sprinkle with salt and pepper.
- Close lid and steam valve, push meat/stew button and set for 55 minutes.
- Allow pressure to release naturally when done.
- Remove meat and cover to keep warm. Discard bay leaves. To make gravy set pot to saute, remove trivet.
- In a small bowl whisk together 1/4 c of the hot liquid (minus onions) with 2 tbsp cornstarch until slurry is smooth.
- Pour this in once mixture is bubbling. Stir to thicken. Make creamy with 2 tbsp of half and half into the mixture too. Turn pot off and pour gravy into dish so it doesn't continue cooking.