Instant Pot Country Pork Roast
Instant Pot Country Pork Roast - pork shoulder, carrots, and potatoes cooked together in a rich, savory gravy. Classic Sunday dinner made easy in one pot.
Servings: 6
Calories: 466kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 3 pounds pork shoulder boneless, cut into large chunks
- 1 large onion sliced
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth low-sodium
- 4 large carrots peeled and cut into chunks
- 1½ pounds baby potatoes halved
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- fresh parsley chopped, for garnish
Instructions
- Set your Instant Pot to Sauté and add the olive oil. Once hot, sear the pork pieces in batches until browned on all sides. Don’t overcrowd the pot. Remove pork and set aside.
- Add the sliced onion to the pot and cook for about 3–4 minutes, until softened. Stir in garlic and cook for another 30 seconds.
- Stir in tomato paste and Worcestershire sauce, scraping up any browned bits from the bottom. Add salt, pepper, thyme, and smoked paprika. Pour in the beef broth and return the pork to the pot.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 50 minutes. Quick release after cooking.
- Open the lid, add the carrots and potatoes, and stir gently. Lock the lid again and cook on High Pressure for 10 minutes. Quick release once done.
- Remove pork and veggies. Set pot to Sauté. Stir together cornstarch and cold water to make a slurry, then add to the pot. Simmer for a few minutes until the gravy thickens.
- Plate everything up, spoon over that rich gravy, and sprinkle with fresh parsley.
Video
Notes
- Pork Choice: Pork shoulder (aka Boston butt) works best, it’s marbled and becomes super tender after pressure cooking.
- Cut Into Chunks: Cutting into large pieces means faster cooking and more browned edges (read: more flavor).
- Veggies: Add carrots and potatoes after cooking the pork so they stay tender, not mushy.
- Gravy Thickening: If your gravy isn’t as thick as you like, add a touch more cornstarch slurry and simmer.
- Make Ahead: This roast actually tastes better the next day. Store in the fridge for up to 4 days.
- Freezer Friendly: Cool completely, freeze in meal-size portions, and thaw overnight before gently reheating.
- Serving Tip: A hunk of crusty bread or a side of green beans takes this cozy dinner over the top.
Nutrition
Serving: 1serving | Calories: 466kcal | Carbohydrates: 31g | Protein: 55g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1092mg | Potassium: 1703mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8278IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 4mg
