This Pressure Cooker Pork Roast is super tender and full of flavor. It’s made with juicy pork, delicious spices, and cooked quickly, so you won’t be waiting long to eat!
Honestly, I love how quickly this roast comes together. One minute you’re prepping, and soon after, you’re enjoying that melt-in-your-mouth goodness! A total winner for dinner! 😋
Key Ingredients & Substitutions
Pork Shoulder Roast: This cut is ideal because it has enough fat to keep the meat juicy during cooking. If you can’t find it, use pork loin, but be careful as it can dry out more easily.
Olive Oil: Olive oil adds flavor and helps with searing. You can substitute it with any cooking oil like vegetable oil or avocado oil if needed.
Spices: The garlic powder, onion powder, and thyme give wonderful flavor. If you prefer fresh, use fresh garlic and thyme instead. Adjust the amounts according to taste!
Vegetables: Baby carrots and potatoes are perfect for a one-pot meal. You can swap them with other veggies like parsnips, sweet potatoes, or even turnips for a different twist.
How Do I Sear the Pork Perfectly?
Searing the pork is an important step for flavor! Here’s how to do it right:
- Make sure your pressure cooker is hot before adding the roast. You want a good sizzle.
- Don’t crowd the pot. If your roast is too big, sear it in batches to get an even brown.
- Let it cook without moving for those 4-5 minutes to develop a nice crust.
- Turn it only when it’s browned on one side. This caramelization adds depth to your roast!
Happy cooking! This pork roast is sure to be a family favorite!
Pressure Cooker Pork Roast
Ingredients You’ll Need:
For the Roast:
- 3 to 4 pounds pork shoulder roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (plus extra sprigs for garnish)
For the Cooking Liquid:
- 1 cup chicken broth or water
For the Vegetables:
- 1 pound baby carrots
- 1 pound baby potatoes (yellow or red)
- 1 onion, quartered (optional)
- 2 cloves garlic, smashed (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 60 minutes for cooking under pressure. After that, let it rest for 10-15 minutes before slicing. In total, you can expect about 90 minutes, including cooking and resting time!
Step-by-Step Instructions:
1. Prepare the Pork Roast:
Begin by patting the pork shoulder roast dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried thyme. This blend of spices will add fantastic flavor! Rub this seasoning mix all over the pork roast to coat it well.
2. Sear the Pork:
Next, set your pressure cooker to the sauté function and heat the olive oil. Once the oil is hot, add the seasoned roast and sear it on all sides for about 4-5 minutes. You want it to be nicely browned and caramelized. Once done, remove the roast and set it aside.
3. Deglaze the Pot:
With the pot still hot, add a small amount of the chicken broth to the cooker. Using a wooden spoon, scrape the bottom of the pot to loosen any browned bits. These add such yummy flavor to your dish!
4. Add Vegetables and Roast:
Place the baby carrots and baby potatoes in the bottom of the pressure cooker. If you’re using the optional onion and garlic, add them in as well. Now, place the seared pork roast on top of the veggies. Finally, pour in the remaining chicken broth.
5. Cook Under Pressure:
Seal the pressure cooker lid according to the manufacturer’s instructions. Set it to cook on high pressure for 60 minutes. Wait for that delicious aroma to fill your kitchen!
6. Release Pressure:
After the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. Once you see that the pressure is down, carefully perform a quick release to fully depressurize the cooker.
7. Check Doneness:
Your pork should be super tender and easy to shred or cut. Remove the roast and vegetables from the pot and place them on a serving platter.
8. Optional Gravy:
If you’re in the mood for some gravy, set the pressure cooker back to sauté. Simmer the cooking liquid until it thickens slightly. For an extra thick gravy, mix a slurry of cornstarch and water, and add it while stirring.
9. Serve:
Slice the pork roast and serve it along with the carrots and potatoes. Garnish with fresh thyme sprigs for a lovely touch!
Enjoy your tender, juicy Pressure Cooker Pork Roast with beautifully cooked veggies. It’s a hearty meal that everyone will love!
Can I Use a Different Cut of Pork?
Yes, you can use pork loin or pork tenderloin instead of shoulder, but keep in mind that these cuts are leaner and may dry out more easily. If you choose them, consider reducing the cooking time to about 40-45 minutes.
How Can I Make This Recipe Low Carb?
For a low-carb option, simply omit the potatoes and replace them with non-starchy vegetables like cauliflower, zucchini, or bell peppers. Add them to the pot at the same time as the other veggies!
Can I Cook This Without Searing the Meat?
While searing adds extra flavor, you can skip this step to save time. Just season the roast well and place it directly in the pot. The flavor will still be great, though it may lack that caramelized depth.
How Should I Store Leftovers?
Store any leftover pork roast and veggies in an airtight container in the fridge for up to 3-4 days. Make sure to reheat gently in the microwave or on the stovetop to keep the pork tender and juicy.