Unleash your Instant Pot’s potential with these 19 savory pork roast recipes that transform a humble cut into quick, comforting dinners perfect for busy weeknights. From classic herb-crusted roasts to globally inspired creations, you’ll find mouthwatering ideas to satisfy every craving. Let’s dive into this roundup of flavorful, fuss-free meals that promise to become new family favorites—your next delicious dinner is just a click away!
Instant Pot Garlic Herb Pork Roast
Craving a tender, flavorful pork roast without hours of effort? This Instant Pot version delivers juicy, herb-infused meat in a fraction of the time. It’s a perfect centerpiece for a busy weeknight or a stress-free holiday meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3-pound boneless pork shoulder roast
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 2 teaspoons freshly cracked black pepper
– 8 plump garlic cloves, minced
– 2 tablespoons finely chopped fresh rosemary
– 1 tablespoon finely chopped fresh thyme
– 1 cup low-sodium chicken broth
– 1 tablespoon all-purpose flour
– 2 tablespoons cold unsalted butter
Instructions
1. Pat the 3-pound boneless pork shoulder roast completely dry with paper towels.
2. Rub the roast all over with 2 tablespoons of rich extra virgin olive oil.
3. Season the roast evenly on all sides with 1 tablespoon of coarse kosher salt and 2 teaspoons of freshly cracked black pepper.
4. Combine 8 plump minced garlic cloves, 2 tablespoons of finely chopped fresh rosemary, and 1 tablespoon of finely chopped fresh thyme in a small bowl.
5. Press the garlic-herb mixture firmly onto the entire surface of the seasoned pork roast.
6. Turn your Instant Pot to the “Sauté” function set to “More” for high heat.
7. Once the display reads “Hot,” carefully place the seasoned pork roast into the pot.
8. Sear the roast for 3-4 minutes per side until a deep golden-brown crust forms, using tongs to turn it.
9. Tip: Do not move the roast during searing to ensure proper browning.
10. Pour 1 cup of low-sodium chicken broth into the pot, scraping the bottom with a wooden spoon to release any browned bits.
11. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function.
12. Set the cooking time to 60 minutes at high pressure.
13. Once cooking completes, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
14. Tip: A natural release helps keep the pork incredibly juicy.
15. Transfer the cooked pork roast to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
16. While the roast rests, turn the Instant Pot back to “Sauté” on “Normal” heat.
17. Whisk 1 tablespoon of all-purpose flour into the cooking liquid until fully incorporated and smooth.
18. Simmer the gravy for 3-5 minutes, stirring constantly, until it thickens slightly.
19. Turn off the heat and whisk in 2 tablespoons of cold unsalted butter until the gravy is glossy and rich.
20. Tip: Cold butter creates a smoother, more velvety gravy.
21. Slice the rested pork roast against the grain into ½-inch thick pieces.
The pork will be fall-apart tender with a savory, garlic-herb crust. Serve it sliced over creamy mashed potatoes, drizzled with the rich pan gravy. Leftovers make excellent sandwiches the next day.
Maple and Dijon Pork Roast
Zesty and satisfying, this maple and Dijon pork roast delivers sweet-savory perfection with minimal effort. It’s a cozy centerpiece that transforms simple ingredients into a showstopping meal. Get ready for tender, flavorful pork every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lb boneless pork loin roast
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Pat the 3 lb boneless pork loin roast completely dry with paper towels.
3. Rub the roast all over with 1 tbsp extra virgin olive oil.
4. Season the roast evenly with 1 tsp coarse kosher salt and 1/2 tsp freshly ground black pepper.
5. Place the seasoned roast in a roasting pan or oven-safe skillet.
6. In a small bowl, whisk together 1/2 cup pure maple syrup, 1/4 cup Dijon mustard, 4 cloves minced garlic, and 2 tbsp finely chopped fresh rosemary until smooth.
7. Pour the maple-Dijon mixture over the pork roast, using a brush to coat it completely.
8. Insert a meat thermometer into the thickest part of the roast, avoiding any bone.
9. Roast uncovered at 375°F for 60 minutes.
10. Baste the roast with pan juices every 20 minutes during cooking.
11. Continue roasting until the internal temperature reaches 145°F, about 30 more minutes.
12. Remove the roast from the oven and transfer it to a cutting board.
13. Let the roast rest for 15 minutes before slicing to allow juices to redistribute.
14. While resting, skim excess fat from the pan juices and simmer for 5 minutes to create a sauce.
15. Slice the roast against the grain into 1/2-inch thick pieces.
16. Serve slices drizzled with the reduced pan sauce.
Glazed with a sticky-sweet crust, the pork yields juicy, fork-tender slices. The Dijon cuts through the maple’s richness for balanced flavor. Try serving over creamy polenta or with roasted root vegetables to soak up every drop of sauce.
Instant Pot Asian-Inspired Pork Roast
A savory, hands-off dinner that transforms a humble pork roast into a tender, flavor-packed meal. This Instant Pot recipe delivers Asian-inspired aromas with minimal effort, perfect for busy weeknights. Get ready for fall-apart pork in under two hours.Serving: 6 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 3-pound boneless pork shoulder roast, trimmed of excess fat
– 1 tablespoon toasted sesame oil
– 1 cup low-sodium chicken broth
– ½ cup soy sauce
– ¼ cup honey
– 3 tablespoons rice vinegar
– 2 tablespoons hoisin sauce
– 4 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– ½ teaspoon crushed red pepper flakes
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the 3-pound boneless pork shoulder roast completely dry with paper towels. 2. Set your Instant Pot to “Sauté” on high heat. 3. Add 1 tablespoon toasted sesame oil to the pot and heat for 1 minute until shimmering. 4. Carefully place the pork roast in the pot and sear for 3–4 minutes per side until deeply browned. 5. In a medium bowl, whisk together 1 cup low-sodium chicken broth, ½ cup soy sauce, ¼ cup honey, 3 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 4 cloves minced garlic, 1 tablespoon freshly grated ginger, and ½ teaspoon crushed red pepper flakes. 6. Pour the sauce mixture over the seared pork roast in the Instant Pot. 7. Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” on high for 60 minutes. 8. Once cooking completes, allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure. 9. Transfer the pork roast to a cutting board and tent loosely with foil. 10. Set the Instant Pot to “Sauté” on high. 11. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. 12. Whisk the cornstarch slurry into the simmering sauce and cook for 2–3 minutes until thickened to a glossy consistency. 13. Shred the pork roast using two forks, discarding any large fat pieces. 14. Return the shredded pork to the Instant Pot and stir to coat thoroughly in the sauce. 15. Garnish with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds. For maximum flavor, let the seared pork rest at room temperature for 10 minutes before pressure cooking. Always use cold water for the cornstarch slurry to prevent clumping. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Finally, the pork emerges incredibly tender with a sticky-sweet glaze that clings to every strand. Serve it over steamed jasmine rice with quick-pickled vegetables for a vibrant contrast, or pile it into soft bao buns for a handheld feast.
Apple Cider Glazed Pork Roast
Gather around the table for a cozy winter meal that fills your kitchen with irresistible aromas. This apple cider glazed pork roast combines sweet, tangy, and savory flavors in one impressive centerpiece. It’s surprisingly simple to prepare yet delivers restaurant-quality results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lb boneless pork loin roast
– 2 cups fresh-pressed apple cider
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard with whole grains
– 4 cloves garlic, finely minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp unsalted butter, cold and cubed
Instructions
1. Preheat your oven to 375°F.
2. Pat the 3 lb boneless pork loin roast completely dry with paper towels.
3. Rub the roast all over with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
5. Sear the pork roast on all sides until deeply browned, about 3-4 minutes per side.
6. Remove the skillet from heat and transfer the pork roast to a plate.
7. In the same skillet, combine 2 cups fresh-pressed apple cider, 1/4 cup pure maple syrup, 2 tbsp Dijon mustard with whole grains, 4 cloves finely minced garlic, and 1 tbsp finely chopped fresh rosemary.
8. Bring the mixture to a simmer over medium heat, scraping up any browned bits from the skillet bottom.
9. Return the pork roast to the skillet, spooning some glaze over the top.
10. Transfer the skillet to the preheated oven and roast for 60-75 minutes, basting with the glaze every 20 minutes.
11. Check the internal temperature with a meat thermometer—it should reach 145°F in the thickest part.
12. Remove the skillet from the oven and transfer the pork roast to a cutting board.
13. Let the pork rest for 10 minutes to allow juices to redistribute.
14. While the pork rests, place the skillet with the remaining glaze over medium heat.
15. Simmer the glaze for 5-7 minutes until it reduces by half and thickens slightly.
16. Whisk in 2 tbsp cold, cubed unsalted butter until the glaze becomes glossy and emulsified.
17. Slice the pork roast against the grain into 1/2-inch thick pieces.
18. Arrange the slices on a serving platter and drizzle generously with the warm apple cider glaze.
Outcome: The pork emerges incredibly tender and juicy with a caramelized, sticky-sweet crust. Serve it sliced over creamy mashed potatoes or alongside roasted root vegetables to soak up every drop of the rich, tangy glaze.
Instant Pot Smoky BBQ Pork Roast
Perfect for busy weeknights, this Instant Pot Smoky BBQ Pork Roast delivers tender, flavorful meat with minimal effort. Pressure cooking locks in juices while infusing deep barbecue notes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- 3 lb boneless pork shoulder roast, trimmed of excess fat
- 1 tbsp coarse kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp robust extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves aromatic garlic, minced
- 1 cup bold ketchup
- ½ cup tangy apple cider vinegar
- ¼ cup rich molasses
- 2 tbsp smooth Dijon mustard
- 2 tbsp sweet smoked paprika
- 1 tbsp earthy cumin
- 1 tsp fiery cayenne pepper
- 1 cup low-sodium chicken broth
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Pat the 3 lb boneless pork shoulder roast completely dry with paper towels.
- Rub the roast evenly with 1 tbsp coarse kosher salt and 1 tsp freshly ground black pepper.
- Select the “Sauté” function on your Instant Pot and add 2 tbsp robust extra virgin olive oil.
- Once the oil shimmers, carefully sear the pork roast on all sides until deeply browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pot—sear in batches if needed for better browning.
- Transfer the seared roast to a plate and set aside.
- Add 1 large finely diced yellow onion to the pot and cook, stirring frequently, until softened and translucent, about 3 minutes.
- Stir in 4 cloves minced aromatic garlic and cook until fragrant, about 30 seconds.
- Pour in 1 cup low-sodium chicken broth to deglaze the pot, scraping up all the browned bits from the bottom.
- Add 1 cup bold ketchup, ½ cup tangy apple cider vinegar, ¼ cup rich molasses, 2 tbsp smooth Dijon mustard, 2 tbsp sweet smoked paprika, 1 tbsp earthy cumin, and 1 tsp fiery cayenne pepper. Whisk until fully combined.
- Return the seared pork roast and any accumulated juices to the pot, nestling it into the sauce.
- Secure the lid, set the valve to “Sealing,” and select the “Manual/Pressure Cook” function. Cook on high pressure for 60 minutes. Tip: Natural pressure release for 15 minutes, then quick release any remaining pressure—this keeps the meat incredibly tender.
- Carefully transfer the pork roast to a cutting board and tent loosely with foil.
- Select the “Sauté” function again and bring the sauce to a simmer.
- Whisk in the 2 tbsp cornstarch slurry and cook, stirring constantly, until the sauce thickens to a glossy, coating consistency, about 2-3 minutes. Tip: For a smoother sauce, strain it through a fine-mesh sieve before thickening.
- Shred the pork roast using two forks, discarding any large fat pieces.
- Toss the shredded pork thoroughly with the thickened smoky BBQ sauce.
The finished pork is fall-apart tender with a perfect balance of sweet, tangy, and smoky flavors from the paprika and molasses. Pile it high on soft brioche buns with a crisp coleslaw, or serve it over creamy mashed potatoes to soak up every drop of the rich sauce. Leftovers make fantastic tacos or loaded nachos the next day.
Mustard and Thyme Pork Roast
A perfectly seasoned pork roast makes any dinner special. This mustard and thyme version delivers juicy meat with a flavorful crust. It’s surprisingly simple for such an impressive result.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lb boneless pork loin roast
– 3 tbsp Dijon mustard
– 2 tbsp extra virgin olive oil
– 2 tbsp fresh thyme leaves
– 4 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Pat the 3 lb boneless pork loin roast completely dry with paper towels.
3. In a small bowl, combine 3 tbsp Dijon mustard, 2 tbsp extra virgin olive oil, 2 tbsp fresh thyme leaves, 4 cloves of minced garlic, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
4. Rub this mustard-herb mixture evenly over the entire surface of the pork roast.
5. Place the seasoned roast on a rack inside a roasting pan.
6. Pour 1 cup of low-sodium chicken broth into the bottom of the pan.
7. Roast the pork at 375°F for 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 145°F.
8. Tip: Letting the roast sit at room temperature for 30 minutes before cooking ensures even doneness.
9. Tip: Basting the roast with the pan juices every 30 minutes keeps it incredibly moist.
10. Once cooked, transfer the roast to a cutting board and tent it loosely with foil.
11. Let the pork rest for 15 minutes before slicing.
12. Tip: Use the flavorful pan drippings to make a simple gravy while the meat rests.
13. Slice the roast against the grain into 1/2-inch thick pieces.
14. Serve the sliced pork with the pan juices or gravy.
Succulent and aromatic, the pork has a tender, juicy interior and a beautifully caramelized crust. The sharp Dijon and earthy thyme create a classic flavor profile. Serve it sliced over creamy mashed potatoes or with roasted root vegetables for a complete meal.
Instant Pot Honey Balsamic Pork Roast
Whip up this sweet-savory pork roast in your Instant Pot for a hands-off dinner that delivers restaurant-quality results. With just a few pantry staples, you’ll get tender, juicy meat coated in a glossy, flavorful glaze. It’s the perfect solution for busy weeknights when you crave something special without the fuss.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 3 lb boneless pork shoulder roast, trimmed of excess fat
– 1 tsp coarse kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil
– ½ cup raw honey
– ⅓ cup aged balsamic vinegar
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 2 tbsp unsalted butter, cold
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Pat the pork roast completely dry with paper towels. Season all sides evenly with coarse kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on your Instant Pot. Heat extra virgin olive oil until shimmering, about 2 minutes.
3. Sear the pork roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside on a plate.
4. Pour raw honey and aged balsamic vinegar into the pot. Scrape up any browned bits from the bottom with a wooden spoon.
5. Add minced garlic and cook until fragrant, about 30 seconds. Tip: Deglazing thoroughly prevents the “burn” warning.
6. Pour in low-sodium chicken broth and stir to combine. Return the seared pork roast to the pot.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 45 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure.
8. Carefully transfer the pork roast to a cutting board. Tent loosely with foil and let rest for 10 minutes. Tip: Resting ensures juicy, tender slices.
9. Select “Sauté” again. Simmer the cooking liquid until reduced by half, about 8–10 minutes. It should coat the back of a spoon.
10. Turn off the heat. Whisk in cold unsalted butter until the sauce is glossy and slightly thickened. Tip: Adding butter off-heat prevents separation.
11. Slice the pork roast against the grain into ½-inch thick pieces. Arrange on a platter.
12. Drizzle the reduced honey-balsamic glaze over the sliced pork. Garnish with finely chopped fresh parsley.
Outcome: The pork is fall-apart tender with a caramelized, sticky-sweet exterior from the reduced glaze. Serve it over creamy mashed potatoes or fluffy quinoa to soak up every drop of the rich, tangy sauce, or shred it for hearty sandwiches on toasted brioche buns.
Rosemary Garlic Pork Roast
Nothing beats a cozy winter meal that fills your kitchen with irresistible aromas. Rosemary Garlic Pork Roast delivers exactly that—a juicy, herb-infused centerpiece perfect for gatherings or a special weeknight dinner. This straightforward recipe yields impressive results with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lb boneless pork shoulder roast
– 3 tbsp rich extra virgin olive oil
– 6 cloves fresh garlic, minced
– 2 tbsp finely chopped fresh rosemary
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 325°F.
2. Pat the 3 lb boneless pork shoulder roast completely dry with paper towels—this ensures a better sear.
3. In a small bowl, combine 3 tbsp rich extra virgin olive oil, 6 cloves minced fresh garlic, 2 tbsp finely chopped fresh rosemary, 1 tsp coarse kosher salt, and 1/2 tsp freshly ground black pepper to form a paste.
4. Rub the paste evenly over the entire surface of the pork roast.
5. Heat a large oven-safe skillet or Dutch oven over medium-high heat for 2 minutes.
6. Sear the pork roast for 3-4 minutes per side until a deep golden-brown crust forms.
7. Pour 1 cup low-sodium chicken broth into the skillet around the pork.
8. Cover the skillet tightly with a lid or aluminum foil.
9. Transfer to the preheated oven and roast for 90 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
10. Remove from oven and let rest, covered, for 15 minutes before slicing—this allows juices to redistribute.
11. Slice against the grain and serve with pan juices spooned over the top.
Outcome: The pork emerges tender and succulent, with crispy herb-flecked edges and a savory garlic-rosemary perfume. Serve slices over creamy polenta or alongside roasted root vegetables to soak up the flavorful juices, making every bite a comforting delight.
Instant Pot Spicy Chipotle Pork Roast
Even the busiest weeknights deserve a deeply flavorful meal. This Instant Pot pork roast delivers smoky heat and tender texture with minimal effort. Get ready for a hands-off dinner that packs a punch.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 3 lbs boneless pork shoulder roast, trimmed of excess fat
– 1 tbsp robust extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 cups rich chicken broth
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tbsp smoky adobo sauce from the can
– 1 tbsp fragrant ground cumin
– 1 tbsp sweet paprika
– 2 tsp coarse kosher salt
– 1 tsp freshly ground black pepper
– 2 tbsp fresh lime juice
– ¼ cup chopped fresh cilantro
Instructions
1. Pat the 3 lbs boneless pork shoulder roast completely dry with paper towels.
2. Season all sides of the pork roast evenly with 2 tsp coarse kosher salt and 1 tsp freshly ground black pepper.
3. Set your Instant Pot to “Sauté” on the “More” or “High” setting.
4. Heat 1 tbsp robust extra virgin olive oil in the pot until it shimmers, about 2 minutes.
5. Carefully place the seasoned pork roast in the hot oil. Sear for 3-4 minutes per side until a deep golden-brown crust forms.
6. Transfer the seared pork roast to a clean plate. Tip: A proper sear locks in juices and builds flavor foundation.
7. Add the 1 large finely diced yellow onion to the pot. Sauté for 3 minutes until softened.
8. Add the 4 cloves of minced fresh garlic. Sauté for 1 minute until fragrant.
9. Pour in the 2 cups of rich chicken broth to deglaze the pot, scraping up all the browned bits from the bottom.
10. Stir in the 2 finely chopped chipotle peppers, 1 tbsp smoky adobo sauce, 1 tbsp fragrant ground cumin, and 1 tbsp sweet paprika.
11. Return the seared pork roast and any accumulated juices to the pot, nestling it into the liquid.
12. Secure the Instant Pot lid, ensuring the valve is set to “Sealing.”
13. Select “Manual” or “Pressure Cook” on High pressure. Set the timer for 60 minutes. Tip: For fall-apart tenderness, don’t reduce this cooking time.
14. Once cooking completes, allow a natural pressure release for 15 minutes, then carefully perform a quick release for any remaining pressure.
15. Carefully transfer the cooked pork roast to a cutting board. Tent loosely with foil.
16. Use two forks to shred the pork completely. Tip: The meat should pull apart effortlessly if properly cooked.
17. Skim excess fat from the surface of the cooking liquid in the pot, if desired.
18. Stir the shredded pork back into the pot with the liquid.
19. Stir in the 2 tbsp fresh lime juice and ¼ cup chopped fresh cilantro.
20. Let the mixture sit for 5 minutes to allow the flavors to meld.
Perfectly cooked, the pork is incredibly tender and shreds with a gentle pull. The smoky chipotle and warm spices create a complex, savory heat balanced by the bright lime and fresh cilantro. Pile it high on warm corn tortillas with a quick cabbage slaw, or serve over creamy cilantro-lime rice for a complete meal.
Citrus and Sage Pork Roast
Fragrant citrus and earthy sage transform a simple pork roast into a holiday showstopper. This aromatic dish delivers juicy, flavorful meat with minimal effort. Follow these precise steps for perfect results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lb boneless pork loin roast
– 2 tbsp rich extra virgin olive oil
– 4 fresh sage leaves, finely chopped
– 2 large navel oranges, zested and juiced
– 1 lemon, zested and juiced
– 4 garlic cloves, minced
– 1 tbsp coarse kosher salt
– 1 tsp freshly ground black pepper
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Pat the 3 lb boneless pork loin roast completely dry with paper towels.
3. In a small bowl, combine 2 tbsp rich extra virgin olive oil, 4 finely chopped fresh sage leaves, zest and juice of 2 large navel oranges, zest and juice of 1 lemon, 4 minced garlic cloves, 1 tbsp coarse kosher salt, and 1 tsp freshly ground black pepper.
4. Rub this mixture evenly over the entire surface of the pork roast.
5. Place the seasoned roast in a roasting pan, fat side up.
6. Pour 1 cup low-sodium chicken broth into the bottom of the pan.
7. Roast uncovered at 375°F for 20 minutes per pound, until the internal temperature reaches 145°F on a meat thermometer inserted into the thickest part.
8. Baste the roast with pan juices every 30 minutes during cooking.
9. Transfer the cooked roast to a cutting board and tent loosely with foil.
10. Let the roast rest for 15 minutes before slicing.
11. While the roast rests, skim excess fat from the pan juices.
12. Simmer the remaining juices in the roasting pan over medium heat for 5 minutes to create a simple sauce.
13. Slice the rested pork roast against the grain into ½-inch thick pieces.
14. Serve the sliced pork drizzled with the reduced pan sauce.
Melt-in-your-mouth tender pork contrasts beautifully with the crisp, caramelized exterior. The bright citrus cuts through the richness, while sage adds an earthy depth. For a stunning presentation, arrange slices over creamy polenta or roasted root vegetables.
Instant Pot Italian Herb Pork Roast
Tender pork roast infused with Italian herbs makes for a comforting weeknight dinner. This Instant Pot version delivers fall-apart texture in a fraction of the time. It’s a set-it-and-forget-it meal that fills your kitchen with savory aromas.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 3 lb boneless pork shoulder roast, trimmed of excess fat
– 2 tbsp rich extra virgin olive oil
– 1 cup low-sodium chicken broth
– 1/2 cup dry white wine
– 1 tbsp tomato paste
– 4 cloves garlic, minced
– 1 tbsp dried Italian seasoning blend
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 large yellow onion, thinly sliced
– 2 large carrots, peeled and cut into 1-inch chunks
– 2 stalks celery, chopped
– 1 sprig fresh rosemary
– 2 sprigs fresh thyme
Instructions
1. Pat the 3 lb boneless pork shoulder roast completely dry with paper towels.
2. Season the pork roast all over with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper.
3. Set your Instant Pot to “Sauté” on high and add 2 tbsp rich extra virgin olive oil.
4. Once the oil is shimmering, carefully place the seasoned pork roast in the pot.
5. Sear the pork roast for 3–4 minutes per side until deeply browned, using tongs to turn it.
6. Remove the seared pork roast to a plate and set aside.
7. Add 1 large yellow onion, thinly sliced, to the pot and sauté for 3 minutes until softened.
8. Stir in 4 cloves garlic, minced, and cook for 30 seconds until fragrant.
9. Pour in 1/2 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
10. Add 1 tbsp tomato paste and 1 tbsp dried Italian seasoning blend, stirring to combine.
11. Pour in 1 cup low-sodium chicken broth and bring the mixture to a simmer.
12. Add 2 large carrots, peeled and cut into 1-inch chunks, and 2 stalks celery, chopped, to the pot.
13. Place the seared pork roast back into the Instant Pot on top of the vegetables.
14. Add 1 sprig fresh rosemary and 2 sprigs fresh thyme to the pot.
15. Secure the Instant Pot lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high.
16. Set the cooking time for 60 minutes at high pressure.
17. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes.
18. Carefully turn the valve to “Venting” to release any remaining pressure.
19. Remove the lid and transfer the pork roast to a cutting board.
20. Let the pork rest for 10 minutes before shredding or slicing.
21. Use two forks to shred the pork into large chunks, or slice it against the grain.
22. Serve the shredded pork and vegetables with the cooking liquid spooned over the top.
Now, the pork should be incredibly tender and easily pull apart with forks. The Italian herbs and aromatic vegetables create a deeply savory, well-rounded flavor. Try serving it over creamy polenta or with crusty bread to soak up the rich juices.
Pineapple Teriyaki Pork Roast
A sweet-savory twist on classic pork roast, this pineapple teriyaki version delivers juicy tenderness with minimal effort. Pineapple juice tenderizes while teriyaki glaze caramelizes into a sticky-sweet crust. Perfect for weeknights or casual entertaining.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 lb boneless pork shoulder roast
– 1 cup pineapple juice (100% juice, not from concentrate)
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey (preferably raw, local)
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger
– 2 cloves garlic, finely minced
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1/4 tsp freshly ground black pepper
– 1 tbsp avocado oil (high-smoke point)
Instructions
1. Pat the 3 lb boneless pork shoulder roast completely dry with paper towels to ensure proper browning.
2. Season all sides of the pork roast evenly with 1/4 tsp freshly ground black pepper.
3. Heat 1 tbsp avocado oil in a large oven-safe Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork roast on all sides until deeply browned, about 3-4 minutes per side.
5. Remove the pork roast from the Dutch oven and set aside on a plate.
6. Preheat your oven to 325°F.
7. In the same Dutch oven, combine 1 cup pineapple juice, 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp freshly grated ginger, and 2 cloves finely minced garlic.
8. Whisk the sauce ingredients together thoroughly, scraping up any browned bits from the bottom of the pot.
9. Return the seared pork roast to the Dutch oven, spooning some sauce over the top.
10. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated 325°F oven.
11. Roast for 1 hour 30 minutes, or until the pork reaches an internal temperature of 195°F for pull-apart tenderness.
12. Carefully remove the Dutch oven from the oven and transfer the pork roast to a cutting board to rest for 15 minutes.
13. While the pork rests, place the Dutch oven with the cooking liquid over medium heat on the stovetop.
14. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water until completely smooth to create a slurry.
15. Whisk the cornstarch slurry into the simmering cooking liquid and cook for 2-3 minutes until the sauce thickens to a glossy, coating consistency.
16. Slice or shred the rested pork roast using two forks.
17. Serve the pork immediately, drizzled generously with the thickened teriyaki glaze.
Unbelievably tender pork shreds easily with a fork, coated in a glossy, sticky-sweet glaze with bright pineapple notes. The caramelized exterior provides delightful textural contrast to the succulent interior. Serve over steamed jasmine rice with quick-pickled vegetables for a complete meal, or use leftovers in tacos or rice bowls the next day.
Instant Pot Classic Sunday Pork Roast
You’ve probably spent Sundays waiting hours for a roast to finish. This Instant Pot version delivers the same comforting flavor in a fraction of the time, with juicy, tender results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (3-4 lb) bone-in pork shoulder roast
– 2 tbsp rich extra virgin olive oil
– 1 tbsp coarse kosher salt
– 2 tsp freshly cracked black pepper
– 1 tsp fragrant garlic powder
– 1 tsp aromatic smoked paprika
– 1 cup rich beef broth
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 2 tbsp smooth Dijon mustard
– 2 tbsp sweet honey
– 1 tbsp tangy apple cider vinegar
– 2 tbsp cold unsalted butter, cubed
Instructions
1. Pat the 3-4 lb bone-in pork shoulder roast completely dry with paper towels.
2. Rub the roast all over with 2 tbsp rich extra virgin olive oil.
3. In a small bowl, combine 1 tbsp coarse kosher salt, 2 tsp freshly cracked black pepper, 1 tsp fragrant garlic powder, and 1 tsp aromatic smoked paprika.
4. Massage the spice mixture evenly onto all sides of the pork roast.
5. Set your Instant Pot to “Sauté” on the “More” setting for 7 minutes until the display reads “Hot.”
6. Sear the seasoned pork roast for 3-4 minutes per side until a deep golden-brown crust forms.
7. Transfer the seared roast to a plate and press “Cancel” to turn off sauté mode.
8. Pour 1 cup rich beef broth into the pot to deglaze, scraping up any browned bits with a wooden spoon.
9. Add 1 large thinly sliced yellow onion, 4 cloves minced fresh garlic, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme to the broth.
10. Place the seared pork roast back into the pot on top of the aromatics.
11. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High for 70 minutes.
12. Once cooking is complete, allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure.
13. Transfer the cooked pork roast to a cutting board, tent loosely with foil, and let rest for 10 minutes.
14. While the roast rests, strain the cooking liquid from the pot into a fat separator or measuring cup, discarding the solids.
15. Return 1 cup of the strained liquid to the Instant Pot and set to “Sauté” on “Normal” for 5 minutes.
16. Whisk in 2 tbsp smooth Dijon mustard, 2 tbsp sweet honey, and 1 tbsp tangy apple cider vinegar until fully combined.
17. Simmer the sauce for 3-4 minutes until slightly thickened, then whisk in 2 tbsp cubed cold unsalted butter until glossy.
18. Slice or shred the rested pork roast against the grain.
19. Serve the pork drizzled generously with the warm mustard-honey pan sauce.
Melt-in-your-mouth tender pork shreds easily with a fork, infused with smoky paprika and aromatic herbs. The glossy mustard-honey sauce adds a perfect balance of tangy sweetness that clings to every bite. For a hearty meal, pile the shredded pork onto toasted brioche buns or serve over creamy mashed potatoes to soak up every drop of sauce.
Conclusion
Here’s a delicious lineup of 19 savory pork roast recipes, all made easy in your Instant Pot! From classic comfort dishes to bold new flavors, there’s something for every home cook. I hope you find a new favorite—give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest for more cooking inspiration. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
