Pork roast Instant Pot style comes out tender melt in your mouth delicious. Thicken drippings for gravy or slice and serve as sliders for dinner. We shared how to cook an Instant Pot frozen pork roast a while back but this time it is fresh. Both are beyond amazing.
This is how to cook pork roast in Instant Pot perfectly. There is nothing worse than dried out meat but when pressure cooking you can seal it all in if you do it right. Add a dry rub if you like or just stay with simple salt and pepper for seasonings. Just one of many quick Instant Pot recipes we love (affiliate links present)
Instant Pot Pork Roast
We typically use a 2 pound to 2.5 lb size as you see here. You do want a layer of fat on one side. I am not a fan of it on the whole to consume however it is a must for the cooking process, keeping it nice and moist. You can trim it off when it is done before serving but don’t do so beforehand, believe me.
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Ninja Foodi Pork Roast
If you are planning to use a multi function pot such as this one, it will work just fine as well. To make as a Ninja Foodi recipe you will use the lid that is NOT attached with the pressure cook button on the front. You can in fact switch at the end to air fry if you wanted to make the outsides crisped at the end but that really isn’t necessary.
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have (a 6 quart) and use for all recipe creations.
How long to cook 2 lb pork roast in Instant Pot
15 minutes per pound is what you are looking for. Then you need to account for a natural release at the end to keep it moist. OR brown on saute function, allow to rest for 5 minutes and then slice into 1/2″ slices. If sliced like this it only takes 5 minutes to cook with a natural release at the end.
- 2 lb pork roast boneless used
- Chicken broth
- 1 onion
- Olive oil
- Salt and pepper
- 1.5 tsp garlic powder
- 2 potatoes optional, could quarter potatoes and add if you like
Different Types of Pork Roast
- We have in fact made Instant Pot pork shoulder similarly, but tend to cook it longer to shred and make sliders out of that cut.
- Loin is another cut of pork that is quite lean, I prefer one with ore of a fat pad
- Rib chop
- Instant Pot pork belly is a beyond amazing way to make this fatty cut in less than 45 minutes
- Pork butt in Instant Pot is best cooked in a rich sauce like bbq or balsamic vinegar, to make pulled pork and served as sliders.
The last always sounded weird to me but had it cooked and served inside tacos and OMG were those good!! You could serve this that way too with a cool white sauce, cabbage wrapped in a tortilla. There are a number of different ways to enjoy this cut.
Instant Pot Roast Pork
If you have a seasoning blend you make that you love then by all means use that. There are bottled ones out there too, or use our pork chops dry rub that is both sweet and savory. I would not skip it entirely. There isn’t a ton of flavor if you leave it off so unless you’re going to drench it in some sort of sauce I would coat with some sort of blend.
- Set pot to saute and add olive oil. Dry outside of meat with paper towels.
- Then rub on seasonings all around entire piece. Add meat and brown on both sides.
- Remove meat, set aside and turn pot off.
- Add a bit of your broth into the pot and scrape any brown bits off the bottom of the pot to deglaze.
- Add rest of broth, quartered onion with your meat. If you wanted to add quartered potatoes on the top you could do that as well. (large chunks of potatoes and carrots is okay to add too – great side dish)
- Close lid and steam valve. Set to high pressure for 15 minutes per pound cooking time.
- Then allow for a 10 minute natural release at the end.
- avoid a quick release with meat as it makes it more dry inside
- Lift lid, check temp. with an instant read thermometer to ensure it is at 145 F, slice and serve.
If you wanted to thicken liquid inside pot to make a gravy you can remove veggies and meat with slotted spoon. Leave liquid inside. Set pot to saute. In a small bowl whisk together 2 tbsp cornstarch with a bit of cold water until smooth. Add that in when liquid is bubbling. Stir to thicken, taste, adjust seasonings as desired and serve on top of meat.
Pressure Cooker Boneless Pork Roast
Beyond the recipe card for Instant Pot pork roast recipe below I have had a few questions, I’ll answer them here in case you wonder about them too;
Unlike beef pork gets more tender the longer it is cooked. If you cannot slice it easily with a sharp knife or pull it apart to shred with two forks it hasn’t cooked long enough. Typically to get to 145 degrees F and safe to eat, a pork roast in Instant Pot takes 15 minutes per pound. If you want to make shredded pork though you should increase cook time to closer to 20 minutes/lb.
Pork roast cook time depends on the size, thickness and method of cooking. In the oven pork roast takes generally 25-30 minutes per pound at 325 degrees F. Pressure cooker roast pork is 15-20 minutes per lb depending on whether you want to keep it whole to slice or shred it to make sliders.
Yes, when you cook pork you will need to add some sort of liquid to get it nice and tender. Whether you use a pressure cooker like we did here, the oven or on the stove broth or water is necessary for it to steam and break down the connective tissues.
Always always cook meat with the fat side on the top. Reason for this makes sense as you want the fat when it melts to drip over the rest of the meat and get it nice and tender. Fat will add flavor to your proteins too so even if you don’t want to eat it at the end, leave it on for the cooking process.
What if you want to make this sliced at the beginning, into a stew, shredded with a sauce? This isn’t the only way we have done it, but a great place to start with this cut for sure. Once you try this one and fall in love you should look at our list of other Ninja Foodi pork recipes and try one of those as well.
Tips for perfect pork roast
Remember, cooking times may vary depending on the size and thickness of the pork roast, so it’s important to rely on the internal temperature rather than a specific cooking time. With these tips in mind, to make the perfect pork roast are;
- Season generously if nothing else but liberally with salt, pepper, and any other desired spices or herbs. Rub the seasonings into the meat to ensure even distribution and maximum flavor.
- Monitor internal temperature often with a digital meat thermometer. This is the most accurate way to determine when the roast is cooked to your desired level of doneness.
- For pork, the recommended internal temperature is 145° F or 63° C for medium-rare and 160° F or 71° C for medium.
- Let meat rest once it reaches the desired internal temperature. Remove it from the heat source and let it rest for 10-15 minutes before carving.
- Resting allows the juices to redistribute within the meat, resulting in a more tender and juicy roast.
- Carve properly which means you should slice it against the grain to ensure tenderness. Cutting against the grain helps to shorten the muscle fibers, making the meat more tender and easier to chew.
What to do with leftover pork roast
I hate wasting food so I get it. When done that night you will need to first wait until it is completely cooled. Then store in a freezer bag that is airtight. Use within the next 3 days. There are lots of things you can make especially if you dice it up. Sometimes I will do something simple like chop it up, toss with barbecue sauce and make pulled pork sliders with it.
You can make baked potatoes in the microwave real quick. Warm the meat and top with either gravy or bbq sauce of your choice. Thrown into a casserole works, on top of a salad, or in a potato soup is a fabulous way to use it all up. Wasting good meat is just a tragedy. 😉
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Pork Roast Instant Pot
- Set pot to saute and add olive oil. Dry outside of meat with paper towels. Then rub on seasonings all around entire piece. Add meat and brown on both sides. Remove meat, set aside and turn pot off.
- Add a bit of your broth into the pot and scrape any stuck on bits off the bottom of the pot to deglaze.
- Add rest of broth, quartered onion with your meat. If you wanted to add quartered potatoes on the top you could do that as well. (large chunks of peeled fresh carrot is okay to add too)
- Close lid and steam valve. Set to high pressure for 15 minutes per pound. Then allow for a 10 minute natural release at the end.
- Lift lid, slice and serve. If you wanted to thicken liquid inside pot to make a gravy you can remove veggies and meat with slotted spoon. Leave liquid inside. Set pot to saute. In a small bowl whisk together 2 tbsp cornstarch with a bit of cold water until smooth. Add that in when liquid is bubbling. Stir to thicken, taste, adjust seasonings as desired and serve on top of meat.