Instant Pot Pork Roast is tender, flavorful, and oh so simple. It’s an instant pot pork shoulder recipe that’s ready in under 2 hours and makes enough to freeze for many meals to come. Gluten-free, dairy-free.
If you are looking for a delicious & simple meal, you will want to try my Instant Pot Pulled Pork recipe ASAP! This recipe only uses a few ingredients and doesn’t require a lot of effort BUT it makes a flavor-bursting dish that everyone in your house will love. What more could you ask for from a recipe?!

Instant Pot Pork shoulder
The Instant Pot has been a trendy kitchen tool for the last few years & I’ve quickly become a huge fan. My Instant Pot has allowed me to create tasty, affordable & easy recipes for breakfast, lunch, and dinner.
In the beginning, I felt a bit uncomfortable and overwhelmed at the idea of using the Instant Pot. However, I soon realized that there was nothing to be afraid of, it’s super easy. You will be an Instant Pot pro by the end of this recipe!
Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot & How To Use An Instant Pot
HOW DO I EVEN USE AN INSTANT POT?
The Instant Pot is a fancy version of a traditional pressure cooker. When it comes to the Instant Pot and traditional pressure cookers, there are many different models. To start, read through the instructions of your model to learn about the different functions.
Here is a 10-step beginner guide to using an Instant Pot:
- First, place the bowl into the base of the Instant Pot. After that, add the ingredients (it is important that there is at least a cup of liquid as an ingredient).
- Next, check the lid of your Instant Pot to make sure the sealing ring is in place.
- Then, secure the lid onto the base.
- Turn the valve on the lid to “SEALING”.
- The next step will differ for each model so check your manual! For my Instant Pot, I press “PRESSURE” but other models require you to press “MANUAL”.
- Press the PLUS or MINUS signs to set the cooking time.
- The Instant Pot should say “ON“. When the machine first turns on, it is building pressure. The time that it takes for this pressure to build does NOT count toward the cooking time. On my machine, I know the pressure is built when the silver pin on top is raised.
- Once the pressure is built, the cooking time will start counting down.
- After the cooking time is complete, release the pressure. To release the pressure, you can wait for the natural pressure release (NPR) OR release the pressure manually by turning the valve to “VENTING“.
- Lastly, take off the lid once it is unlocked

HOW TO MAKE
- Place meat in instant pot or pressure cooker.
- Add beef broth and top with spices.
- For 6 lbs. of meat cook on high pressure for 2 hours (for 3 lbs of meat, cook for 1 hour).
- Quick-release until the float valve goes down or natural release.
- Shred with two forks, removing any excess fat or bones.
- Season with additional salt and pepper if needed.
Instant Pot Pork Roast Rub
- 2 tbsp. cumin
- 2 tbsp. chili powder
- 2 tbsp. onion powder
- 2 tbsp. granulated garlic
- 2 tbsp. paprika
- 1 tbsp. salt
- 1 tsp. pepper
To start, add a pork roast to your Instant Pot.

Next, add the beef broth and spices on top of the meat.
I typically add cumin, chili powder, onion powder, granulated garlic, paprika, salt and pepper to season the pork because I have found that this combination gives the pulled pork an outstanding flavor! However, feel free to change up the seasonings depending on what you have in your cabinet.
TIME SAVER: Make a large batch of this spice combination & keep in a sealed container. Then, it will be ready to go anytime you need a flavorful seasoning for a recipe.

Once all of the seasonings have been added, place the lid on the base and secure.
Since each instant pot and pressure cooker is a bit different, check the instructions for your model to determine the necessary cooking time. For example, I set my Instant Pot for 2 hours to cook 6 lbs of meat.
COOKING TIP: For faster cooking time, cut the pork roast into large chunks. This will cut the cooking time to ~1.5 hours for 6 lbs of meat and ~45 minutes for 3 lbs of meat.

After the pressure has been released and the lid unlocks, remove the lid & shred the meat using two forks.
Finally, the pork roast instant pot recipe is ready to be served! I love to make a big batch and freeze the leftovers because there are SO many different ways to serve this recipe to my family.

Serving Suggestions:
- Layer with your favorite taco toppings in a taco shell
- Make a Pita Gyro
- Pair as a main dish with my Cheesy Potatoes or Zucchini Crisps
- Toss on top of nacho chips with melted cheese & toppings
- Scoop onto a bun for a pulled pork sandwich
- Add to a cheesy pizza crust or flatbread
- Mix into a batch of Apple Jalapeño BBQ Sauce for BBQ pulled pork
- Toss with roasted veggies and top with gravy or balsamic glaze
Storage Tips
- For the fridge: Once completely cooled, place in an airtight container to store in the refrigerator for up to 3 days.
- For the freezer: Freeze in a container or Ziplock bag for up to 3 months in the freezer once completely cooled.
Reheating Instructions
Leftover pork can be reheated covered on the stovetop or in the microwave until hot. It is recommended to add a few tablespoons of broth or water when reheating to prevent the pork from drying out.
If frozen, allow pork to thaw in the fridge overnight then follow the reheating instructions.

Frequently Asked Questions
Each time that I make this recipe, I have used a different cut of meat. I recommend picking the meat cut based on your preferences and budget. The main differences between these three cuts of pork are the fat content & price.
–Pork butt roast will have the most marbling, which means that it is the highest in fat. Pork butt roasts are typically used to make pulled pork because of the rich flavor.
-A boneless pork shoulder is often going to be a more affordable cut compared to the pork butt with a similar fat and flavor content.
–Pork tenderloin is going to be the leanest cut of meat. This is a great option for individuals or families that are looking to cook meat with low-fat content.
NUTRITION TIP: “LOIN” cuts of meat are often the “LEAN” cuts of meat.
First things first, it is important to know the difference. NPR is when you let the Instant Pot release the pressure naturally. The pressure will release slowly & the lid will unlock when the float valve drops completely. With QR, you manually turn the valve from “SEALING” to “VENTING”, which will let the pressure go quickly. Be cautious with QR because the steam will shoot out of the top quickly!
I use Natural Pressure Release when I am cooking with large cuts of meat and ingredients that are likely to foam like pasta or rice.
I use the Quick Release option when I am cooking with ingredients that I don’t want to overcook like vegetables, or when I don’t want to wait for the natural pressure to release!
If you don’t own an Instant Pot, you can absolutely make this recipe in a slow cooker. You will just add the ingredients minus the beef broth (unless you are using a tenderloin) into the crockpot and cook on low for 8-10 hours or high for 6-8 hours and shred after cooking.
For sure! Simply add in a cup or two of your favorite BBQ sauce after cooking!
Yes! One of the great benefits of instant pot cooking is its speed – making it safe to cook frozen meat.
To cook a pork roast from frozen add 20-30 minutes of cook time.
More Instant Pot Recipes
Instant pot recipes can make any weeknight dinner super quick and easy. Keep this instantpot pork roast recipe along with any of these below in mind the next time you need a delicious dinner meal.
- Instant Pot Chicken Thighs
- Chinese Honey Chicken
- Instant Pot Beef Stroganoff
- Shredded Chicken
- Instant Pot Chicken Stew
- Loaded Potato Soup
- Instant Pot Frozen Chicken Thighs
- Mississippi Chicken (Instant Pot)
More Pork Recipes
- Pork Chop Sheet Pan Dinner
- Pork Sausage Wonton Bites
- How To Brine Pork Chops
- Instant Pot Pork Loin Roast With Vegetables
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Pork Roast Instant Pot
Equipment
- Instant pot or pressure cooker
- forks for shredding
Ingredients
- 6 lbs. pork shoulder, or pork butt thawed ✅
- 1 cup beef broth ✅
- 2 tbsp. cumin ✅
- 2 tbsp. chili powder ✅
- 2 tbsp. onion powder ✅
- 2 tbsp. granulated garlic ✅
- 2 tbsp. paprika ✅
- 1 tbsp. salt
- 1 tsp. pepper
Instructions
- Place the meat and seasonings into the instant pot. Place meat in instant pot or pressure cooker. Add beef broth and top with spices. For 6 lbs. of meat cook on high pressure for 2 hours, for 3 lbs. of meat, cook for 1 hour.6 lbs. pork shoulder, or pork butt thawed, 1 cup beef broth, 2 tbsp. cumin, 2 tbsp. chili powder, 2 tbsp. onion powder, 2 tbsp. granulated garlic, 2 tbsp. paprika, 1 tbsp. salt, 1 tsp. pepper
- ⭐️ Cook. Once the cooking time is up, do a quick release until the float valve goes down or natural release. Shred with two forks, removing any excess fat or bones. Season with additional salt and pepper if needed.
- Serve. Serve with mashed potatoes or on your favorite rolls (gluten-free if needed).
Video
Notes
Frozen Pork Roast Instant Pot Instructions:
To cook a pork roast from frozen add 20-30 minutes of cook time.Slow Cooker Instructions:
- Place meat in slow cooker and top with spices (broth is not needed unless you are using pork tenderloin).
- Cook low 8-10 hours or high 6-8 hours.
- Shred with two forks, removing any excess fat or bones.
Carrie says
Thank you for the encouragement to try out my instant pot. I’ve been staring at it in the box overwhelmed. I’ll give this a try this weekend.
Kayce says
Looking to make this ahead of time. How do you reheat it for a large group?
Jodi Danen, RDN says
Hi Kayce! Yes, for sure it would reheat well. I would put it into a slow cooker and heat it/hold it that way if you’re reheating. It will take maybe an hour or so to heat up, stir it frequently to help the process along. I’d love to hear how you like it.
Amber Lillie says
We love this recipe!! Should we be using the juice left in the instant pot as gravy? I feel silly but infant sure. I have another recipe that uses corn starch tothicken the left over. Just wasn’t sure if this was like that.
Jodi Danen, RDN says
Hi Kayce! I usually shred the meat and leave the juice as it is for this recipe. That said you can absolutely remove the meat, mix 1-2 tablespoons of cornstarch with 2-3 tablespoons of water in a small bowl, then whisk this mixture into the leftover juice. Turn the instant pot to saute and whisk until thickened!
Al says
Flavors are great – I changed the method quite a bit and LOVED the result. Rather than a dump recipe I reduced the seasonings in half (2ish teaspoons rather than tbsp for example) and used them as a rub, seared the meat (2” sized chunks) in a bit of oil and deglazed with .5 cup broth. Then I dumped seared meat in, added about 1.5 cups broth, any remaining seasoning leftover from the rub and cooked for 90 mins (~5 lbs pork loin).
Jodi Danen, RDN says
So happy to hear you loved the recipe – I love the changes you made, sounds delicious!
Therese Burch says
For a 5+lb pork tenderloin would I cook it for 90 min. also? Not sure if there is a difference between pork loin and pork tenderloin???
Jodi Danen, RDN says
Hi Therese! Pork tenderloin is a much more lean cut of meat and it’s easy to overcook. I would cut the cooking time. Most tenderloins are about 1.5 -2 lbs. I’d try cooking for about 20 minutes in the instant pot. If you give it a try let me know how it works!
Melissa says
I followed the directions and the pork loin is so tough my husband can not shred it. What do you think happened??
Jodi Danen, RDN says
I am so sorry to hear that Melissa! I think the problem was the really lean cut of meat, rather than the fattier cuts like pork shoulder or pork butt. I appreciate your feedback and have updated the recipe. I will post a separate recipe soon with instructions on cooking pork loin in the instant pot.
To save the pork, try adding a favorite sauce. Sauces add back moisture which can really help dry meat. You could also add more broth to see if that helps.
M says
I would throw in back in the instate pot .. as long as there is moisture in the pot it won’t dry out ..just needs to cook longer for conective tissues to deslove
Carol Lahners says
This is so good! I used a 6 pound pork butt. Followed exact recipe. Cooked 2 hours and let natural release for 10 minutes. It shredded perfectly! Delicious!.
Thank you for shafing.
Jodi Danen, RDN says
Yeah! I love hearing when others love the recipes as much as I do. Thank you for sharing, Carol 🙂
Crystal says
This is the first time I’ve ever commented on a recipe, this was so much easier than the iP carnitas recipe I’ve been using, I wanted something more versatile and this recipe is perfect! I used chicken broth Instead of beef and eyeballed the seasonings, this will go great with bbq sauce or in a tortilla shell.
Jodi Danen, RDN says
I’m so happy to hear you enjoyed the recipe, Crystal! It’s a fav around here for the reasons you stated – versatility!
Amanda says
How long would I need to cook an eight pound pork shoulder in the insta pot? Thanks!
Jodi Danen, RDN says
Hi Amanda! The general rule is about 20 minutes per pound. I’d try 2.5 hours. Let me know how it turns out!
Melissa says
Can I substitute chicken broth or vegetable broth in place of the beef broth?
Jodi Danen, RDN says
Hi Melissa! Yes, for sure you can substitute chicken broth. I hope you enjoy.
Melissa says
I had a 1.83 pound roast and cooked it for 40 minutes since it was 1/3 the size of the one called for in the recipe. It didn’t cook all the way through. What did I do wrong?
Jodi Danen, RDN says
Hi Melissa! Did you have it set to high pressure? Some people say it’s about 15 minutes per pound in the instant pot, but I find it does take longer. Were you able to cook it longer to cook it through?
Donna Souza says
This was a great addition to my recipes. Loved how it is so easy to prepare and the taste is wonderful. Hubby really liked it!! and said, “be sure to keep recipe!!”
Jodi Danen, RDN says
So happy to hear you enjoyed the recipe, Donna! Thank you for sharing. It’s a favorite of mine as well. Since you liked this one, check out my French Dip recipe – it’s really good too!
Joyce Santos says
Best pulled pork I’ve ever had! Cooked a 4lb pork butt for 1 hour, 45 minutes. Perfectly delicious and as juicy as can be! Highly recommend this recipe!
Jacinta says
Thank you. All the other recipes I looked at called for cutting up the meat and browning it. My roast had a large bone where I couldn’t cut it much, and I didn’t think I should have to brown the meat before pressure cooking. I really appreciate your simple, easy recipe and accurate cooking times.
Joanne says
Do you need to cook it with or without meat rack In the instant pot?
Jodi Danen, RDN says
Hi Joanne! You can cook this without the rack. I hope you enjoy it!
bbquing says
Well, this information is new to me thanks for this blog, it’s going to help me a lot to cook wonderful BBQ for everyone and including myself.
Tammy says
Can I do this with a frozen pork roast?
Jodi Danen, RDN says
Hi Tammy! Yes – you can use frozen port roast with this recipe. Up the cooking time an additional 20-30 minutes. I hope you enjoy the recipe!
P at says
Worst pulled pork recipe ever. We had to cut the meat off the bone because it certainly didn’t “pull”. I have never had this happen with a pork roast before.
Jodi Danen, RDN says
So sorry to hear that Pat. This is definitely a sign that the pork was not cooked long enough. If you had a larger cut of pork than I used it would take longer to cook. When this happens, simply put the lid back on and continue cooking at high pressure for 20-30 minutes.