Now that the cooler weather is here, you might like to get back into pressure cooking and tasty Instant Pot recipes. This Instant Pot pork loin roast is an especially great recipe because you can make it in a fraction of the time you’d spend using a slow cooker or Dutch oven. Pork roast with vegetables makes a very easy dinner for busy weeknights.
Definitely one to bookmark, this pork roast with vegetables recipe is quick, easy and perfect for the cooler winter evenings which are most certainly on their way! This meat, potatoes and veggies all-in-one dish is made with juicy pork loin and aromatic herbs for a perfect result.
Instant Pot Pork Loin Recipe Ingredients
You will need a boneless pork loin, plus potatoes, carrot, and celery. For flavour you will add thyme, oregano, dill weed, garlic, onion soup mix, garlic, onion, shallot, chicken stock, butter, and pickle juice.
How to Make Instant Pot Pork Loin Roast
The first step in this pork tenderloin recipe is to combine the spices and then you can press them into the meat. Next sear the seasoned meat in your Instant Pot on the sauté setting until it’s golden brown all over.
Remove the pork from the Instant Pot and add another splash of oil so you can fry the onion, shallot and garlic. Pour in half the chicken stock and use a wooden spoon or silicon spatula to scrape the Instant Pot bottom and loosen any stuck-on browned bits on the bottom of the pot.
Put the pork back in there and add the butter and pickle juice. Pressure cook on high pressure for 45 minutes, do a natural pressure release and then a quick release to get the last of the steam out.
Now shred the meat, put the potatoes, carrots and celery in the Instant Pot and then the shredded meat on top. Add the rest of the chicken stock (or chicken broth) and pressure cook on high for five minutes. Serve this pork roast recipe hot with crusty bread too if you want.
Changes and Variations
Feel free to vary the ingredients in this Instant Pot pork loin recipe if you like. Any other vegetables would work here, such as rutabaga, parsnip or even beets. If you don’t have pickle juice, a splash of white vinegar will work in its place.
Another option is to use a different cut of pork. Pork loin is the best option because it’s larger and wider than pork tenderloin. Although you might assume these are the same, they aren’t. Pork tenderloin is much narrower and dries out too easily when pressure cooked or slow cooked.
You can cook it in an Instant Pot but it’s really tricky to get right because it’s too easy to overcook. Another option would be pork butt or pork shoulder (different names for the same cut of pork). However, this is a fattier, larger cut and would take much longer to cook. You can still use it to make a pork roast with vegetables recipe. Just keep pressure cooking it until it’s tender enough to shred.
For the sake of simplicity and the best chance of ending up with a delicious and tender pork roast, use pork loin and not another cut. If you find your grocery store doesn’t have it, a pork butt roast or pork shoulder roast are alternatives. A frozen pork roast is fine but can take longer to cook and add extra moisture to the dish, so I prefer to thaw it first.
How Long to Cook Pork Roast in Instant Pot
Pressure cooker pork recipes vary but most will have a cooking time for the pork for anywhere from 40 minutes to an hour. And it depends on the size of your boneless pork roast.
Since this easy Instant Pot dinner calls for shredded pork roast, just cook it until it’s easy to shred with a pair of forks. That way, you know it’s tender. You don’t have to completely shred it, like you would for pork sandwiches. Cutting it into medium thick slices is also fine. That’s faster too. No matter how you shred it or slice it, this Instant Pot pork roast recipe is delicious!
Instant Pot pork tenderloin with vegetables will be a favourite recipe that you make again and again on busy weeknights.
Instant Pot Pork Loin Roast FAQs
It isn’t compulsory but if you’re making this Instant Pot pork loin recipe, I strongly recommend you do. The Instant Pot has a sauté function so you can just do it in there without using another pan. The golden, caramelized crust is tastier and also this helps seal in the meat juices. So, if you have time, definitely sear it first.
This recipe makes six portions so you might have some over. This easy dinner will be just as delicious the next day. Keep any leftover pork roast in an airtight container and use within three days. You can reheat it in the Instant Pot, in a pan with a lid (to stop it drying out) or in the microwave or oven.
Instant Pot Pork Loin Roast Recipe
Instant Pot Pork Loin Roast with Vegetables
- 3 Pounds boneless pork loin
- 1 Teaspoon thyme
- ½ Teaspoon oregano
- ½ Teaspoon dill
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 1 Teaspoon garlic powder
- 1 Tablespoon onion soup mix
- 1 Tablespoon extra virgin olive oil
- 1 onion sliced thin
- 3 Cloves garlic minced
- 1 shallot
- 1 Cup chicken stock
- ½ Cup butter
- 2 Tablespoon pickle juice
- 4 carrots chopped
- 2 Stalks celery diced
- 1 Pounds potatoes fingerling
- Combine thyme, oregano, dill, salt, black pepper, garlic powder, and onion soup mix in a bowl. Season the pork on all sides. Press the seasoning into the pork.
- Set the instant pot to sauté. Add olive oil to coat the bottom of the pot. Sear the pork for 4 minutes, flip, and sear the other side for 4 minutes. Searing will seal in moisture and flavor while giving the meat a delicious crust and color. In a pinch, you may skip this step, although we strongly recommend taking the extra time to do this.
- Remove pork and set aside. Add a splash of olive oil, then add the onion, shallot, and garlic. Sauté for 2 minutes
- Deglaze the pan with chicken stock. Scrape the bottom of the instant pot to be sure nothing sticks and burns.
- Place the pork back in the instant pot atop the onions. Pour in the pickle juice and butter.
- Seal and set to manual high pressure for 45 minutes. Allow natural release for 5 minutes, then quick release any remaining steam.
- Remove pork and shred.
- Add carrots, celery, and potatoes to the instant pot and place shredded pork on top. Add ½ cup stock and set to manual high pressure for 5 minute.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This pork pot roast with vegetables recipe makes an amazing family dinner. It’s one of my favourite Instant Pot pork recipes and I love to make it as a weeknight dinner with leftovers for lunch the following day. The pork comes out so tender it will fall apart and the flavorful gravy is also really impressive. With a cooking time significantly faster than a slow cooker, this pork recipe is one to try!
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.