Instant Pot Pork Roast with Vegetables and Gravy

Looking for an easy and delicious Instant Pot pork roast recipe? This Instant Pot Pork Roast with Vegetables and Gravy is a simple, flavorful dish that cooks tender pork shoulder roast with carrots, potatoes, and a rich homemade gravy. Perfect for busy weeknights or a Sunday dinner, this recipe requires minimal prep and delivers a hearty, comforting meal in no time. With just a few ingredients like garlic, rosemary, and chicken broth, you’ll have a savory meal that the whole family will love. Serve with mashed potatoes, rice, or crusty bread for a complete meal. This pork roast with gravy is the perfect recipe for anyone looking for a quick, flavorful, and satisfying dinner!

Ingredients

For the Pork Roast

• 2 teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon brown sugar (see Notes)
• 2 pounds pork shoulder roast

For the Gravy and Vegetables

• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ medium white onion, chopped
• ½ cup dry white wine
• 1 cup chicken broth (see Notes)
• 1 sprig fresh rosemary
• 2 large carrots, chopped into 1 ½” chunks
• 1 pound small potatoes (whole)
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon dried thyme
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. In a small bowl, combine garlic powder, onion powder, salt, pepper, and brown sugar. Rub this spice mixture generously over all sides of the pork shoulder roast.
2. Set the Instant Pot to Sauté mode and melt butter in the pot. Once melted, add the pork roast and sear for 3 minutes on each side, until golden brown. Remove the roast and set it aside.
3. Add more butter or a small amount of neutral oil to the pot if needed. Sauté the onions and garlic for 3 to 5 minutes until softened.
4. Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Allow the wine to come to a boil, then cook for 2 minutes.
5. Add the chicken broth, rosemary, carrots, potatoes, Dijon mustard, and dried thyme. Stir everything together. Return the pork roast to the pot, making sure it’s well-placed.
6. Close the lid and set the vent to the Sealing position. Set the Instant Pot to Manual High Pressure for 30 minutes. Once the cook time is complete, allow the Instant Pot to Natural Release for 10 minutes. Then, carefully switch the vent to Venting to release any remaining pressure and remove the lid.
7. Remove the pork, potatoes, and carrots from the pot and set them aside. In a small bowl, combine the cornstarch and cold water to create a smooth slurry.
8. Pour the slurry into the Instant Pot and set the pot to Sauté mode again. Simmer the gravy until it thickens.
9. Once thickened, return the pork roast and vegetables to the pot, spoon the gravy over the top, and serve warm with extra gravy.

Why You’ll Love This Recipe

This Instant Pot Pork Roast with Vegetables and Gravy is a savory, comforting meal that comes together effortlessly with the help of your Instant Pot. The pork roast becomes incredibly tender and flavorful from the pressure cooking, while the vegetables are perfectly cooked and absorb the rich gravy. The homemade gravy adds the finishing touch, making this dish feel indulgent without a lot of work. It’s an easy way to enjoy a hearty, delicious meal in no time!

Tips

• Searing the roast: Searing the pork before cooking locks in flavor and enhances the texture of the roast. Don’t skip this step!
• Adjusting cook time: If your pork roast is larger or smaller than 2 pounds, adjust the cook time. For a smaller roast (1.5 pounds), cook for 25 minutes. For larger cuts (3 pounds), increase the cook time to 40 minutes.
• Gravy consistency: If your gravy isn’t thick enough after adding the cornstarch slurry, let it simmer for a few more minutes until it reaches your desired consistency.

Variations and Substitutions

• Herbs: You can substitute rosemary with thyme or sage for a different flavor profile.
• Wine: If you don’t want to use white wine, substitute with an equal amount of low-sodium chicken broth or apple cider vinegar for a tangy twist.
• Vegetables: Add other vegetables like parsnips, sweet potatoes, or turnips for more variety.

FAQs

• Can I use a different cut of pork? Yes! You can use pork loin or tenderloin in place of pork shoulder. Just reduce the cook time by 10 minutes to avoid overcooking.
• Can I prepare this ahead of time? Yes! You can prep the pork roast and vegetables in the Instant Pot, then refrigerate them until you’re ready to cook. Just adjust the cooking time as needed if the ingredients are cold.
• Can I make this without a pressure cooker? Yes, you can make this recipe in a slow cooker. Cook on low for 6-8 hours, or until the pork is tender.

Serving

Serve the Instant Pot Pork Roast with Vegetables and Gravy with extra gravy over mashed potatoes, rice, or crusty bread. This dish is perfect for a Sunday dinner or holiday meal, as it’s both impressive and comforting. Pair it with a simple side salad or steamed greens to balance the richness of the pork.

Suggestions

• Side dishes: Pair with roasted Brussels sprouts, green beans, or a fresh salad for a well-rounded meal.
• Leftovers: Leftover pork and gravy can be turned into sandwiches or wraps the next day. Just heat it up with some extra gravy and serve on a soft roll!