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 our instant pot pork roast 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?!
Recipe Ingredients
- 6 pounds pork shoulder, or pork butt thawed
- 1 cup beef broth
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons granulated garlic
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon pepper
Step by Step Instructions
You can use a variety of seasonings, but this is our ultimate favorite flavor combination.
- cumin
- chili powder
- onion powder
- granulated garlic
- paprika
- salt
- pepper
To start, add a pork roast to your Instant Pot.
Once the meat is in place, you can pour the beef broth over it, followed by a combination of spices. For a delicious flavor, my go-to combination includes cumin, chili powder, onion powder, garlic powder, paprika, salt, and pepper. These seasonings work harmoniously to enhance the taste of the pulled pork. However, don’t hesitate to experiment with different seasonings based on what you have available in your pantry. Flexibility in adjusting the seasonings allows you to customize the flavor profile to your liking.
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.
After adding all the seasonings, place the lid on the base of the Instant Pot or pressure cooker and ensure it is securely closed. The cooking time may vary depending on your specific model, so refer to the instructions provided with your device. For instance, in my case, I set the Instant Pot to cook for 2 hours when preparing 6 lbs of meat. It’s essential to follow the recommended cooking time guidelines for your particular equipment to achieve the desired results.
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.
Once the pressure has been released and the lid unlocks, carefully remove the lid from the Instant Pot. Using two forks, shred the tender meat into smaller pieces, ensuring it is evenly distributed. Now, your instant pot pork roast recipe is ready to be enjoyed! I personally find it convenient to make a large batch and freeze the leftovers, as they can be used in various creative ways to serve my family a delicious meal.
Substitutions & Additions
- Boost flavor. Searing the meat before cooking it in the Instant Pot can add flavor and enhance the dish. To sear the pork roast, pat it dry, heat olive oil in a skillet or the Instant Pot on high heat, and brown the meat on all sides for 2-3 minutes per side. This step creates a flavorful crust and caramelization. Remove the roast then deglaze the pan with balsamic vinegar to scrape the brown bits off the bottom of the pot.
- Add vegetables. To incorporate potatoes and carrots into the pork roast in the Instant Pot, you can peel and chop the carrots into chunks or thick slices and do the same with the potatoes. Once the pork roast is seasoned and in the Instant Pot, simply add the chopped carrots and potatoes around the meat. The vegetables will cook alongside the pork, absorbing the flavors of the spices and beef broth. This allows them to become tender and flavorful, complementing the juicy meat.
Serving Suggestions:
- Layer with your favorite taco toppings in a taco shell
- Serve with microwave mashed potatoes
- 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
When storing leftover pork roast from the Instant Pot, allow it to cool before packaging it into meal-sized portions. Use airtight containers or freezer bags, label them with the contents and date, and store them in the refrigerator if consumed within a few days, or in the freezer for longer-term storage. Thaw frozen pork in the refrigerator overnight or use the defrost setting on the microwave. Follow food safety guidelines and discard any spoiled or excessively stored leftovers.
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
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.
For sure! Simply add in a cup or two of your favorite BBQ sauce after cooking!
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!
For an Instant Pot pork roast recipe, the best cut of pork to use is a boneless pork shoulder or pork butt. These cuts are known for their marbling and higher fat content, which helps keep the meat moist and tender during pressure cooking. The collagen in the meat breaks down during the cooking process, resulting in a flavorful and succulent pork roast. Additionally, the pork shoulder or pork butt is well-suited for slow cooking methods like the Instant Pot, as it becomes incredibly tender and easily shreds for pulled pork-style dishes.
Yes, you can make a pork roast recipe in a crockpot. It’s a great option for slow cooking, resulting in tender and flavorful meat. Use cuts like boneless pork shoulder or pork butt, season with spices and herbs, and add vegetables or liquids like broth. Cook on low heat for 8-10 hours or high for 6-8 hours or until the pork is tender and easily pulls apart. Remember to follow food safety guidelines and cook the roast to the recommended internal temperature.
A pork roast can turn out tough due to various factors. Insufficient cooking time can result in undercooked collagen and connective tissues, leading to toughness. Cooking at too high of a temperature can also cause toughness. Inadequate moisture during cooking can result in a drier and tougher roast. Additionally, using a tougher cut of meat, such as pork shoulder or pork butt, without giving it enough time to break down can contribute to toughness. To improve tenderness, adjust cooking time and temperature, ensure sufficient moisture, and consider using more tender cuts or tenderizing techniques like marinating or brining.
On average, pork takes approximately 15 to 20 minutes per pound to cook in an Instant Pot. However, factors like the size, thickness, and cut of the pork, as well as whether it’s bone-in or frozen, can influence the cooking time. For bone-in roasts, you may need to add a few extra minutes per pound, and when cooking from frozen, it’s recommended to increase the cooking time by about 50%.
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.
Instant Pot Pork Roast Recipe
Ingredients
- 6 pounds pork shoulder, or pork butt thawed ✅
- 1 cup beef broth ✅
- 2 tablespoons cumin ✅
- 2 tablespoons chili powder ✅
- 2 tablespoons onion powder ✅
- 2 tablespoons granulated garlic ✅
- 2 tablespoons paprika ✅
- 1 tablespoon salt
- 1 teaspoon 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 pounds pork shoulder, or pork butt thawed, 1 cup beef broth, 2 tablespoons cumin, 2 tablespoons chili powder, 2 tablespoons onion powder, 2 tablespoons granulated garlic, 2 tablespoons paprika, 1 tablespoon salt, 1 teaspoon 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.
Nutrition
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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.
Chris says
Wonderful flavor and very tender pork roast . I think some people think that a pork loin is the same as a pork roast and it is entirely different in texture and cook times. Personally I find pork loin generally tougher and dryer. A pork shoulder or butt is a better flavor and fork tender -shoulder being the best. Thank you for the recipe! The only thing I did different is using fresh whole garlic segments (I keep peeled garlic in the freezer in a zip loc bag for an easy reach) and I threw in a teaspoon of crushed red pepper for a little kick! I love the more Mexican/TexMex flavor of this recipe. Yum!