Instant Pot Pork Roast

Instant Pot pork roast is such a winning meal. This meat, potatoes and veggies all-in-one dish is made with juicy pork loin and aromatic herbs for a perfect result.

If you love recipes with pork, you might also want to try pork carnitas, pork chop and rice casserole or this Thai basil pork.

Why You’ll Love It

So quick to make: Using an Instant Pot is a great idea because you can make this dish from scratch in just over an hour, much faster than using a slow cooker!
Delicious flavors: Meaty, tender pork, herbs, garlic and vegetables pair up so well in this recipe. It certainly has plenty of amazing flavor.
Easy to customize: Change the vegetables, use different herbs or seasonings, or even use another cut of meat. This dish is simple to tweak.

Instant Pot Pork Loin Roast Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pork loin: You’ll need a boneless pork loin for this recipe.
Vegetables: Potatoes, carrots, celery, onion, and shallot add color, flavor and nutrients.
Garlic: Always a great ingredient in savory pork roast recipes.
Chicken stock: For the sauce.
Pickle juice: Adds a tasty tang.
Herbs: Oregano, thyme and dill weed add robust and vibrant herby flavors.

How to Make Instant Pot Pork Loin Roast

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season and sear the pork: 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.

Cook the garlic and onions: Remove the pork from the Instant Pot and add another splash of oil so you can fry the onion, shallot and garlic.

Deglaze the pot: 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.
Pressure cook: 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.

Cook the veggies: 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 and enjoy: Serve this pork roast recipe hot with crusty bread too if you want.

Substitutions and Variations

Vegetables: Any other vegetables would work here, such as rutabaga, parsnip or even beets.
Pickle juice: If you don’t have pickle juice, a splash of white vinegar will work in its place.
Pork loin: Another option is to use a different cut of pork. Pork loin is the best option because it’s larger and wider than 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.
More pork options: You could consider 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.

Serving Suggestions

Side dishes: Although this pork loin roast is a meal in itself, you might want to offer sides too, such as warm crusty bread or garlic bread, a simple salad with lemon and parmesan for contrast, or a cheesy vegetable casserole.
Dessert: Finish up with delicious drumstick pie.

How to Store Instant Pot Pork Loin

Store: This recipe makes 6 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 3 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.
Freeze: Freeze leftovers in an airtight container for up to 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: 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.