Instant Pot Pork Roast & Gravy is a Delicious, Hearty Family Favorite that is Easy and Quick to Make! My kids and husband LOVE this recipe!
We love Instant Pot recipes! They’re so quick and easy, and the flavor is always amazing. Some of our favorites include Instant Pot Pork Carnitas and Instant Pot Beef & Broccoli Rice.
Instant Pot Pork Roast & Gravy
There’s a reason Pork Roast & Gravy is a family favorite for so many. It’s savory, delicious, and really quite easy to make. You can make as little or as much as you need to feed your hungry crew, and the gravy pretty much makes itself. Serve it over mashed potatoes, and you have a dish that everyone will love!
I love making it in my slow cooker, but there are times I just don’t have 10 to 12 hours to let it simmer. That’s why I love my Instant Pot – it creates that slow-roasted flavor and tenderness in a fraction of the time!
How Long Do You Cook a Pork Roast in the Instant Pot?
I always recommend 15 minutes per pound of meat and then let the pressure release naturally.
- 2 pound roast = 30 minutes.
- 3 pound roast = 45 minutes.
- 4 pound roast = 60 minutes
- Natural release for at least 10 minutes. If you are short on time, you can quick release it after that time.
- Feel free to brown each side of the meat on Saute for the first few minutes, but be sure to add your liquid to it before cooking it under pressure.
Can You Cook a Frozen Pork Roast in the Instant Pot?
Yes, you can cook a frozen pork roast in the Instant Pot, but you will have to cook it longer and the outer edges may fall apart, while they inner edges, may not be as done. Here’s how to do it:
- Add an additional 5 minutes per pound to the cook time.
- Realize that it may take a little extra time to come to pressure when cooking frozen meat.
- Be sure to natural release the pressure, and not quick release.
- Consider using a cooking thermometer to check the temperature of the center of the meat. When cooking pork, it should reach a minimum temperature of 145 degrees .
DOES THE PORK ROAST DRY OUT?
This is another reason I love my Instant Pot. Because pork is so lean, it can dry out easily, especially when it is cooked quickly. The Instant Pot seals in the moisture while cooking the roast quickly.
This means you can have a juicy, delicious pork roast on the table without having to wait all day!
DO I NEED TO USE AN EXPENSIVE CUT OF MEAT?
You don’t have to go all out for the expensive cut of pork tenderloin. If you happen to find it on sale, that’s great, but Instant Pot Pork Roast & Gravy over Mashed Potatoes works well with an inexpensive pork loin roast!
Just like the “low and slow” action of the slow cooker will break down an inexpensive cut of meat, pressure cooking in your Instant Pot will turn your pork roast into a tender, delicious dinner that tastes like it’s been slowly roasting all day!
WILL INSTANT POT PORK ROAST & GRAVY FREEZE WELL?
The pork roast will freeze very well! I actually love having some on hand to use for various things. It works well in sliders, tacos, and over buttered noodles or mashed potatoes.
The only thing I would not recommend freezing are the mashed potatoes, as potatoes tend to discolor when frozen. They’re easy and quick to make in your Instant Pot to go along with the Pork Roast and Gravy, though!
I hope you love this recipe as much as we do!
WANT MORE EASY INSTANT POT RECIPES?
- Instant Pot Scalloped Potatoes
- Instant Pot Taco Pie
- Instant Pot Pasta Fagiole Soup Recipe
- Instant Pot Taco Soup
Instant Pot Pork Roast & Gravy
Ingredients
- 3 lb pork loin roast
- 1 packet onion soup mix
- 2 packets beef gravy mix
- 16 oz chicken broth
Instructions
- Place pork roast in Instant Pot.
- Pour in 2 cups of chicken broth.
- Sprinkle onion soup mix and beef gravy mix over the top.
- Cook on Manual/Pressure Cook, high pressure for 55 minutes.
- Quick Release the pressure.
- Remove liquid from Instant Pot and put in a sauce pan.
- Add another packet of gravy mix to it and whisk and cook until thickens.
- Serve over pork roast.
Notes
Nutrition
MADE THIS RECIPE?
Show me what you made on Instagram or Facebook and tag me at @sidetrackedsarah or hashtag it at #sidetrackedsarah.
Happenings From Our Family Of 9
Our 18 year old daughter went on a mission trip to Haiti last January. She enjoyed it so much she began saving for a return trip next year. One of the ways she raises funds is through making and selling baked goods at he local farmers market. She typically buys the groceries herself, but sometimes mama likes to chip in the ingredients sometimes to help her out a little!
Lynne says
I used this recipe for the first time using my instant pot. The broth kept drying up so I had to add water in the end. Plan on trying this again as it is delicious. Not sure what I did wrong though. It was a 6 pound pork butt.
Sarah says
Did your Instant Pot ever seal? I can’t imagine the liquid drying up if it did. There’s no where for it to go if it’s sealed.
Patrick Boettcher says
Gravy really does make great I’ll definitely be making it again!
Joanne says
First successful use of my new instant pot! Last time I ruined ham.. Made ham leather..eeww. Anyway this turned out delicious! Thank you! As a new user I have a hard time understanding the correct amount of time to set it the pot for. I have read sauteeing the meat warms up the pot and helps speed up cooking and if the meat is sliced helps too.. so I took that into consideration since my roast was only half defrosted. I am pretty sure that had I followed the printed recipe I would probably have overcooked this since it is calling for 55 minutes.. So I had a 2 1\2 lb pork loin center cut. I added two slices to it but left it whole and and sauteed the outsides and insides the cuts then added the broth. I let that simmer til the broth started to boil before I put the lid on and switched to pressure. It was still a bit frozen in the middle but I went with a setting of 38 minutes which is just about the time suggested in the blog but since I warmed up the pot first I did not add the extra 5 mins per lb for frozen meat. So after 38 minutes and about 10 minutes of natural release there were spots where the final temperature was at 180 degrees .. And that was even after I transferred the meat to a casserole with a lid! For the gravy there was so much liquid left in the pot that had a good flavor so it seemed silly to add a 2nd gravy packet. There was also a good bit of mix left on top the roast so I scraped it off and mixed it back in the liquid so as not to miss any of the mix… then since I have picky onion haters I strained the liquid and put this in a pot on the stovetop(instant pot sautee setting would have worked too). In a small bowl I whisked a couple TBSPs of cornstarch with cold water and added this to the pot. Let that come to a boil whisking as it heated and let it simmer 1 minute. Great flavor to that gravy and it really complimented the roasted flavor of the pork.
Chelsea says
This recipe made a VERY delicious roast! However I did tweak it a little to fit my needs, I didn’t use the onion soup mix as I preferred to use a real onion, I sautéed it in the IP for a couple of minutes then added chicken stock scraping the bits up, I also topped the roast with potatoes and carrots and then sprinkled the gravy mix over top as well as some spices. I took it all out and into another dish when it was done (45mins or so) and added the other gravy packet to the IP on the sauté function. I had to add a little bit more flour to get the gravy to my desired thickness.. It was a marvelous meal! My lunch is going to be amazing for the next few days!
Rena Matthews says
How do you cook if fresh & want to add carrots, potatoes
Glenda says
I cooked the roast after I sautéd for the 15 minutes per pound. When it was done, I quick released the pressure and added the potatoes and carrots seasoning them with salt. I put the lid back on and set it on high pressure for 3 minutes. When done, I let it naturally release the pressure. I was good to go, delicous