This Instant Pot Pork Butt Roast Recipe cooks from start to finish in just under 2 hours, with plenty of potatoes, carrots, and an easy wine and dijon sauce!

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Fast, easy and flavorful Instant Pot Pork Roast

This Instant pot pork butt roast is a fast, inexpensive and flavorful meal that cooks all in one pot, for a family meal that satisfies any night of the week! With tender and delicious pork roast, tender veggies and a rich wine and dijon sauce made from the pan drippings, this comforting meal is on regular rotation in my house!

Prepping the pork butt roast

Tips for cooking the pork roast in a pressure cooker

Dry Rub and Sear well

Make sure to fully coat the pork butt roast in the seasoning blend on all sides. Sear on all sides until golden, to ensure flavor and juiciness.

Elevate on the trivet

To help keep the pork roast intact and sliceable, place the trivet in your Instant pot, and elevate the seared pork above the cooking liquid.

What goes into the Instant pot pork roast recipe?

To make this Instant Pot Pork Roast, you will need:

A 3-4 pound pork butt roast. You'll want to pick a boneless butt, and remove the cage from the meat prior to dry rubbing and searing.
Carrots and small or "baby" potatoes. Any variety will do, just be sure to keep the carrots at about 1" pieces, and slice the potatoes in half to make sure they cook evenly.
A red or yellow onion, cut into chunks. This will cook down, and add flavor to the sauce.
Minced fresh garlic.
Fresh Rosemary and thyme. These will go in whole, and be removed at the end.
Red wine, such as Cabernet Sauvignon, or Merlot. You want a wine you'd drink, and nothing too sweet.
Worcestershire sauce, beef broth, and dijon mustard for building flavor for the sauce.
Olive Oil and butter for searing.
Cornstarch + water slurry for thickening the sauce.

Cooking the veggies

Once the pork roast is finished cooking and you do the manual release, you'll add the browned veggies you set aside, and cook for 20 more minutes on high pressure.

Finishing the sauce

When the Instant pot pork butt roast is ready and the veggies are fork tender, you'll remove them and the trivet from the pot, and add a cornstarch and water slurry to the pot. Cook the sauce on saute for 2-3 minutes until the sauce is thick, and it's ready to serve!

Serving the pork roast

To serve the Instant pot pork butt, slice it, and remove any large pieces of fat. Serve it hot with the cooked potatoes and carrots, and the sauce.

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What to serve with the pork roast

If you add the potatoes and carrots, this recipe is a meal in itself! Alternatively, or in addition, here are some other great sides to go along with the pork roast!

Shaved Brussels Sprout Salad with Warm Bacon Vinaigrette

Spaetzle with Red Cabbage and Bacon

Boursin Browned Butter Mashed Potatoes

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Print Recipe

Instant Pot Pork Roast

Prep Time15

Cook Time1 50

Total Time2 5

Course: Dinner

Keyword: Instant pot, pork

Servings: 8

Equipment

Pressure cooker/instant pot

Ingredients

Dry Rub

2 tablespoon light or dark brown sugar
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coarse kosher salt
¼ teaspoon fresh ground pepper

Pork and Veggies

1 3-4 lb pork butt roast
4 medium carrots cut into 1” pieces
1.5 lbs mini/baby potatoes, halved
1 large red or yellow onion, cut into chunks
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup red wine, such as Cabernet Sauvignon
2 teaspoon Worcestershire sauce
1 cup beef broth
1 tablespoon dijon mustard
1 tablespoon minced garlic
3 tablespoon olive oil
2 tablespoon butter
1 tablespoon cornstarch
1 tablespoon water

Instructions

1. Whisk together dry rub ingredients until well combined, and coat pork generously on all sides.
2. Set Instant pot to sauté, and add 2 tablespoon olive oil and butter.
3. Once butter is melted, add pork and sear on all sides, 3-4 minutes a side. Remove pork, add 1 tablespoon oil and add carrots and potatoes. Sauté for 3 minutes, then remove from pot and set aside in a large bowl.
4. Add minced garlic and onion to the pot, and sauté 1 minute, until fragrant.
5. Deglaze pot with wine, scraping up the brown bits, and turn off the Instant pot.
6. Add beef broth, dijon, Worcestershire sauce, rosemary and thyme, and stir well.
7. Place the trivet in the pot, and place pork on top.
8. Set instant pot to high pressure for 1 hour and 10 minutes.
9. Once finished, do a manual release.
10. Add potatoes and carrots to the, pot around the pork, and submerge into liquid. Cook on high pressure for 20 minutes more, and do another manual release.
11. Remove and discard thyme and rosemary sprigs.
12. Whisk together cornstarch and water, and add to pot. Set to sauté 2-3 minutes, stirring frequently to thicken the sauce.
13. Slice pork, removing any excess fat, and serve with potatoes, carrots and sauce.

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