This Pressure-cooker Pork Roast recipe is an simple meal that's hearty enough for Sunday dinner but fast enough for weeknight suppers, thanks to the electric pressure cooker.
A tasty, tender pork roast makes for an incredible, satisfying family dinner. And if you can cook it in a fraction of the time it normally takes, even better!
This
[feast_advanced_jump_to]🌟 Why this recipe works
This tasty pork roast is sure to become a regular rotation in your dinner menu.
- It's made with an inexpensive cut of pork: pork shoulder roast.
- Thanks to the high pressure of the Pressure-cooker, the cooking time is faster.
- The recipe makes enough to feed 4 to 6 people.
- The pork comes out fork tender and juicy.
- This great recipe is a one-pot wonder meal: you cook the pork, and then add the vegetables together for the remaining cook time.
- When we make it, we usually have leftover pork to make pork sandwiches!
🛒 Ingredient notes
Pork – This recipe calls for a pork shoulder roast. You can also use pork butt (Boston butt). Or you could even substitute a beef sirloin roast.
Potatoes – Russet potatoes tend to be best for this dish, since they are sturdier and don't become mushy as quickly or easily as other potato varieties, such as Yukon gold. Alternatively, you could make this Pressure-cooker recipe with red potatoes.
✅ Step-by-step instructions
- In a large bowl, whisk together the light brown sugar, garlic powder, onion powder, thyme, rosemary, kosher salt, and pepper.
- Season all sides of the pork roast with the spice rub.
3. Turn the Pressure-cooker to SAUTE mode. Once heated, add 2 tablespoons of olive oil, then add the pork roast and sear on all sides, about 3 to 5 minutes. Once the pork is browned on all sides, remove it from the Pressure-cooker and transfer to a plate. Set aside.
4. Press CANCEL, then pour a little bit of chicken broth into the pot, about 2 Tablespoons full to start. Using a wooden spoon, deglaze the pot by scraping up any brown bits at the bottom of the pot. Add a little bit more chicken broth as needed to scrape up all of the browned bits. This helps you avoid a BURN warning notice during pressure cooking.
5. Press SAUTE on the Pressure-cooker and add the remaining 2 Tablespoons of olive oil. As it heats up add the garlic and onions and sauté for 1 to 2 minutes, simply until they are soft and fragrant. Then press CANCEL.
6. Pour in the rest of the chicken broth and the red wine. Lower a metal trivet or Pressure-cooker sling into the pot and place the pork roast on top of it. Place the rosemary sprigs on top of the pork roast.
Pressure cook the pork
7. Close the lid, making sure the pressure release valve is in the SEALING position. Select PRESSURE COOK (or MANUAL, depending on your pressure cooker), select HI for temperature, and set the time to 1 hour and 10 minutes (70 minutes). The Pressure-cooker will take anywhere from 6 to 15 minutes to come to pressure, then it will pressure cook for 1 hour and 10 minutes.
8. Once pressure cooking is complete, do a Quick Release: use tongs or a wooden spoon to carefully move the pressure release valve over to VENT position. After all pressure has been released, the pressure release valve pin will go down. When that pin is down, you can press CANCEL and quite carefully open the lid.
9. Add the carrots and potatoes to the Pressure-cooker, positioning them around the pork roast and some on top.
10. Return the lid to the Pressure-cooker, and secure it, ensuring the pressure release valve is in the SEAL position. Select PRESSURE COOK (or MANUAL), HI temperature, and a cook time of 4 minutes.
11. Once pressure cooking is complete, do a Quick Release. Use tongs or oven mitts to move the pressure valve over to the VENTING position. Hot steam will release out of the top. Once all pressure has been released, the pressure release valve pin will go down. When that pin is down, you can press CANCEL and quite carefully open the lid. Carefully remove the pork and vegetables from the Pressure-cooker and transfer to a large plate or large bowl. Set aside.
Make the Gravy
12. Select SAUTE. Add the balsamic vinegar and cornstarch to the liquid remaining in the Pressure-cooker.
13. Whisk together vigorously as the liquid comes to a low boil, whisking out any cornstarch clumps as you go.
14. Continue to whisk and allow the liquid to thicken to a gravy, which takes anywhere from 2 to 5 minutes. Once the gravy is to your desired level of thickness, press CANCEL and transfer the gravy to a gravy boat.
15. Plate the pork roast with the vegetables, and serve with the gravy.
👩🏻🍳 Recipe FAQs
Pork is done when a thermometer inserted into the center of the pot roast shows an internal temperature of 145°F.
What's the best way to store leftover pork?Allow pork and vegetables to cool, then store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
🍽 Serving ideas
Since this is a one-pot meal with the meat and vegetables combined, you don't necessarily have to add any additional side dishes to it!
That said, this Pressure-cooker pork shoulder would be tasty served with a simple fruit salad or this radish carrot salad.
Make it a full meal by rounding it out with dessert, like Air Fryer Apple Hand Pies or Pumpkin Cheesecake Bars.
🍷 🥂 Wine pairings
This pressure cooker pork roast is absolutely tasty paired with a crisp Sauvignon Blanc or other dry white wine. It's also wonderful with a light bodied red wine, like a Pinot Noir.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Electric pressure cooker – We make this recipe in the Pressure-cooker Duo 8-quart pressure cooker or in the Pressure-cooker Deluxe XL 8-quart pressure cooker. You can make this in any 6-quart or 8-quart electric pressure cooker. Do NOT make this recipe as is in a small, 3-quart electric pressure cooker.
- Trivet – You'll need either a metal trivet or a silicone sling to put the pork on so that it cooks properly.
- Cutting board and knife – You'll need a cutting board and sharp knife to chop the veggies.
- Meat Thermometer– A meat thermometer is the best way to confirm whether the meat is fully cooked or not.
More pork recipes
If you're looking for recipes using other cuts of pork, try this Grilled Pork Tenderloin recipe, this Stuffed Pressure-cooker Pork Loin Roast recipe, or these Air Fryer Pork Chops and Rice recipe.
Or, try one of these tasty recipes!
- Pork and Peanut Dragon Noodles
- Pork and Shrimp Wonton Recipe
- Pressure-cooker Pulled Pork
- Filipino Pork BBQ
More Pressure-cooker recipes
Looking for more simple pressure cooker recipes? Try one of these fast and tasty meals that you can make in your Pressure-cooker, Pressure-cooker, or other electric pressure cooker.
- Pressure-cooker Mexican Corn Chowder
- Pressure-cooker Corn on the Cob
- Asian Sticky Pork Ribs (Pressure-cooker recipe)
- Pressure-cooker Soup Recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Pork Roast
By Marlynn Schotland Prep Time: 15 mins Cook Time: 1 hr 15 mins 0 mins Total Time: 1 hr 30 mins Servings: 6 A hearty, tasty pork roast for your family dinner or Sunday supper, made faster thanks to the electric pressure cooker!Equipment
- 1 Pressure-cooker, Pressure-cooker, or other electric pressure cooker
- trivet
Ingredients
Pork rub
- 2 Tablespoons light brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme leaves
- 1 teaspoon chopped rosemary
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Pot roast and veggies
- 2 pounds pork shoulder roast
- 4 Tablespoons extra virgin olive oil, divided
- 1 cup chicken broth
- ½ cup dry red wine
- 2 garlic cloves, minced
- ½ small or medium yellow onion, finely diced
- 4 thyme sprigs
- 3 carrots, peeled and chopped into 1½" chunks
- 2 large baking potatoes, peeled and chopped into 1½" chunks
- ¼ cup balsamic vinegar
- 2 Tablespoons cornstarch
Instructions
- In a large bowl, whisk together the light brown sugar, garlic powder, onion powder, thyme, rosemary, kosher salt, and pepper.
- Season all sides of the pork roast with the spice rub.
- Turn the Pressure-cooker to SAUTE. Once heated, add 2 tablespoons of olive oil, then add the pork roast and sear on all sides, about 3 to 5 minutes. Once the pork is browned on all sides, remove it from the Pressure-cooker and transfer to a plate. Set aside.
- Press CANCEL, then pour a little bit of chicken broth into the pot, about 2 Tablespoons full to start. Using a wooden spoon, deglaze the pot by scraping up any brown bits at the bottom of the pot. Add a little bit more chicken broth as needed to scrape up all of the browned bits. This helps you avoid a BURN notice during pressure cooking.
- Press SAUTE on the Pressure-cooker and add the remaining 2 Tablespoons of olive oil. As it heats up add the garlic and onions and sauté for 1 to 2 minutes, simply until they are soft and fragrant. Then press CANCEL.
- Pour in the rest of the chicken broth and the red wine. Lower a trivet or Pressure-cooker sling into the pot and place the pork roast on top of it. Place the rosemary sprigs on top of the pork roast.
- Close the lid, making sure the pressure release valve is in the SEAL mode. Select PRESSURE COOK (or MANUAL, depending on your pressure cooker), select HI for temperature, and set the time to 1 hour and 10 minutes (70 minutes). The Pressure-cooker will take anywhere from 6 to 15 minutes to come to pressure, then it will pressure cook for 1 hour and 10 minutes.
- Once pressure cooking is complete, do a Quick Release: use tongs or a wooden spoon to carefully move the pressure release valve over to VENT position. Once all pressure has been released, the pressure release valve pin will go down. Once that pin is down, you can press CANCEL and quite carefully open the lid.
- Add the carrots and potatoes to the Pressure-cooker, positioning them around the pork roast and some on top.
- Return the lid to the Pressure-cooker, and secure it, ensuring the pressure release valve is in the SEAL position.
- Select PRESSURE COOK (or MANUAL), HI temperature, and a cook time of 4 minutes.
- Once pressure cooking is complete, do a Quick Release. Once all pressure has been released, the pressure release valve pin will go down. Once that pin is down, you can press CANCEL and quite carefully open the lid.
- Carefully remove the pork and vegetables from the Pressure-cooker and transfer to a large plate or large bowl. Set aside.
- Select SAUTE. Add the balsamic vinegar and cornstarch to the liquid remaining in the Pressure-cooker. Whisk together vigorously as the liquid comes to a low boil, whisking out any cornstarch clumps as you go. Continue to whisk and allow the liquid to thicken to a gravy, which takes anywhere from 2 to 5 minutes. Once the gravy is to your desired level of thickness, press CANCEL and transfer the gravy to a gravy boat.
- Plate the pork roast with the vegetables, and serve with the gravy.
Notes
Pork: A pork roast that is 2-4 lbs is recommended. You may need to increase the pressure cook time if you have a 3 or 4 lb roast. Pork is done when a thermometer inserted into the center of the pot roast shows an internal temperature of 145°F. Storage: allow the pork roast and vegetables to cool completely, then place in airtight containers and refrigerate for up to 4 days or freeze for up to 1 month.Nutrition
Calories: 352 kcal, Carbohydrates: 27 g, Protein: 21 g, Fat: 16 g, Saturated Fat: 4 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Cholesterol: 63 mg, Sodium: 633 mg, Potassium: 774 mg, Fiber: 2 g, Sugar: 8 g, Vitamin A: 5152 IU, Vitamin C: 9 mg, Calcium: 51 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.
