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Pressure Cooker Pork Roast recipe

Pressure Cooker Pork Roast recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork

This pork roast takes less than 1 hour to make. It's simple and tastes fantastic. Enjoy with potatoes and a side of steamed vegetables, if desired.

90 people made this

IngredientsServes: 6

  • 1 large onion, finely chopped
  • 1 tablespoon cornflour
  • 1.2kg pork roast
  • 2 tablespoons olive oil
  • 1 (300g) tin mushrooms
  • 3 cloves garlic, halved lengthways
  • 300ml water
  • 5 tomatoes, quartered
  • 1 pinch herbes de Provence
  • salt and pepper to taste

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. With a sharp knife, make 6 incisions into the roast and insert garlic into the holes.
  2. Heat oil over medium-high heat in a pressure cooker. When hot, sear roast on all-sides. Season with salt, pepper and herbs.
  3. Add onion, tomatoes, mushrooms (with juice) and water. Close pressure cooker and check the valve. Reduce to medium-low heat.
  4. Cook for about 25 minutes after it starts whistling.
  5. Open cooker and remove roast. Take 2 tablespoons sauce from the cooker and mix with cornflour. Pour back into the cooker and mix well. Bring sauce to the boil to thicken.
  6. Just before serving, place roast back into the cooker to reheat. Serve.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (1)

I found this to be very easy and pretty effortless. I have never cooked with the pressure cooker, just used it for canning. We added 15lbs of pressure and cooked it for 40 minutes. I added half of a green apple that I needed to use and for the seasonings I used sage, marjoram, thyme salt and pepper. The kids loved it-10 Feb 2013

Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 (3 pound) boneless beef chuck roast, trimmed
  • ground black pepper to taste
  • 1 pinch seasoned salt, or to taste
  • 1 pinch onion powder, or to taste
  • 1 (14.5 ounce) can beef broth
  • 1 ½ tablespoons Worcestershire sauce
  • 1 large onion, cut into 4 wedges
  • 4 carrots, peeled and cut into bite-size pieces
  • 4 large potatoes, peeled and cut into bite-size pieces

Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil season with pepper, seasoned salt, and onion powder.

Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.

Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Instant Pot Rosemary Pork Roast with Fall Vegetables

(Click here to view the original recipe from

Click the link above to see the original recipe and in-depth nutrition information.

Total cooking time: 15-20 minutes (from fresh) 25 minutes (from frozen, not including prep time)

Yield: 4 servings


You will also need:
A metal trivet that fits in your pressure cooker

Cooking Instructions

Step 1
Take out your pressure cooker and make sure all the parts are clean and ready to be used. Once everything is ready, and you have all the ingredients, insert the metal trivet into the pressure cooker. In addition to the trivet, add the minimum amount of water needed for your pressure cooker (for Instant Pots, that should be about 1 to 1 ½ Cups of water).

Step 2
On top of the trivet, place the pork loin.

Step 3
In a separate bowl, mix the olive oil, lemon juice, minced garlic, thyme, rosemary, pepper, and sea salt. Once they are blended well, pour the mixture on top of the pork roast.

Step 4
Close the lid of the pressure cooker and lock it. Make sure the pressure release valve is closed.

Step 5
Plug in the pressure cooker and set it on manual high pressure with the timer set at 10 minutes. Once the pressure cooker reaches the correct pressure, the timer will start to count down and the food will begin cooking.

Step 6
Once the timer is up, let the pressure release naturally for at least 5 minutes. After 5 minutes, you can then quick release any remaining pressure in the pot and gently remove the lid. Remember that it will be hot.

Do not turn off the pressure cooker yet!

Step 7
Add the squash, apple, and onion. Replace the pressure cooker lid and relock it. Do not forget to close the pressure release valve since it is still open from releasing the pressure moments ago.

Step 8
Set the cooker on manual high pressure for 5 minutes. Quick release the pressure this time, when the timer goes off. You can then serve the pork roast with the vegetables immediately.

3 Tasty Pork Butt Pressure Cooker Recipe

You can try this step-by-step pork butt recipe you can prepare with your pressure cooker. The pressure cooker is a great way to cook your roast.

1. Pork Butt Roast with Vegetable


  • 2 cups mushrooms
  • Salt and pepper
  • Garlic powder
  • 6-pound pork butt roast
  • 2 onion
  • 20 fresh potatoes
  • 16 carrots
  1. First, preheat the oven spontaneously to 355 degrees F (180 degrees C).
  2. Then heat a medium pressure cooker over medium-high temperature.
  3. Sprinkle the pork on each side with the pepper, salt, and garlic powder then rub it into the meat.
  4. Then sear the meat properly on each side until softly brown.
  5. Shift it to a pressure cooker.
  6. Place the onion slices over the meat into the pressure cooker.
  7. Fill the pan 1/2 sufficient of water.
  8. Cover and then place it in a preheated oven for 2 hours.
  9. Combine the carrots and potatoes cover and then cook it for 50 minutes.
  10. Combine the mushrooms and then cook it another 20 minutes.
  11. Switch and let stand properly at least 15 minutes before smoothly serving it.

Nutrition Facts (For Per Serving): calories: 344 fat: 18.26 g carbohydrates: 39.62 g protein: 28.67 g cholesterol: 71 mg sodium: 800 mg.

2. Smoked Pork Butt


  • 4 tablespoons sugar – packed brown
  • 7-pound pork butt roast
  • 2 tablespoons chili powder – ground New Mexico
  1. First, preheat a pressure cooker for 215 to 220 degrees F.
  2. In the pressure cooker, mix the chili powder brown sugar and any extra seasonings for your taste.
  3. Use this properly to the meat and smoothly rub it by your fingers.
  4. Put a roasting rack carefully in a pan and then lay the beef spontaneously on the frame.
  5. Finally, smoke it at 215 to 220 degrees F for 5 to 15 hours in the pressure cooker.
  6. Then serve it.

Nutrition Facts (For Per Serving): calories: 451 fat: 23.89 g carbohydrates: 32.43 g protein: 19.63 g cholesterol: 54 mg sodium: 741 mg.

3. Roasted Pork Butt


  • 1 teaspoon onion powder
  • 4-pound pork butt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon leaf thyme – dried
  • 1 teaspoon garlic powder
  1. First, combine the ingredients.
  2. Then heat the pressure cooker to 455 F.
  3. Separate the netting of the pork and then trim off unusual of the fat which is on the pork.
  4. Mix the herbs and spices and combine them properly.
  5. Rub the pork smoothly.
  6. Heat a skillet over medium temperature and then sear the roast smoothly on all sides.
  7. Cover it with the foil.
  8. Place the roast in the pressure cooker, reduce the heat to 320 F, and then roast it for 5 hours.
  9. After that, uncover and maintain roasting for an extra 1 hour.
  10. Serve the shredded for the pulled pork sandwiches smoothly with the barbecue toppings and serve it with the Mexican condiments, tortillas, and toppings.

Nutrition Facts (For Per Serving): calories: 358 fat: 21.24 g carbohydrates: 39.58 g protein: 21.24 g cholesterol: 70 mg sodium: 900 mg.


  • 4 pound boneless pork shoulder roast
  • 2 tablespoons oil
  • 10 ounces mushrooms (any variety), sliced thickly
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 1/2 cup white wine or vermouth
  • 1 1/2 cups chicken broth
  • 2 bay leaves
  • Freshly ground pepper and salt
  • 2 to 3 tablespoons cornstarch (use 1 tablespoon per cup of gravy)


Trim any visible fat from the meat. Set aside. In a small mixing bowl combine caraway seed, salt, and black pepper. Rub over meat.

In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Place the rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water, and apple cider or apple juice.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently cook for 45 minutes.

Allow pressure to come down naturally. Carefully remove lid. Transfer meat and onion to a serving platter keep warm.

Add apples to pressure cooker. Bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove apples to serving platter.

Perfect Pork Roast Recipes for the Instant Pot or Slow Cooker

Here are Perfect Pork Roast Recipes for the Instant Pot or Slow Cooker, and pork roast is always popular for a family-friendly dinner idea! These pork roast recipes are low in carbs, or can easily be made low-carb with minor changes enjoy!

I think these Perfect Pork Roast Recipes for the Instant Pot or Slow Cooker will be a hit with most families. Doesn’t everyone love a tasty pork roast for dinner? And these Instant Pot or slow cooker pork roast recipes are all low in carbs, or can easily be made into a low-carb dinner with minor changes.

But your family won’t think of a pork roast dinner as being diet food at all, FTW! There are a couple of favorite pork roast recipes here from Kalyn’s Kitchen, as well as some from blogging friends around the web, so you have plenty of options. And if you’re really pork roast fan, check out Slow Cooker or Instant Pot Recipes for Pork Roast which has twelve more pork roast recipes, although some of these other options are not low in carbs!

All photos are copyrighted to the site that posted the recipe. Just click the recipe title under any photo to see the complete recipe on the original site.

I promise this Instant Pot Balsamic Pork Roast or Slow Cooker Balsamic Pork Roast from Kalyn’s Kitchen is absolutely delicious, no matter which cooking method you use. Don’t worry about the carbs in the balsamic vinegar you’re only eating a small amount of it.

I might be drooling a bit over this Slow Cooker Pork Loin with Rosemary and Garlic from All Day I Dream About Food don’t you agree this looks amazing?

Instant Pot Apple Cider Pork Loin from CopyKat Recipes uses hard apple cider to infuse the pork with wonderful flavor, but Stephanie says you can use regular apple cider or even apple juice if you prefer.

I can’t say enough good things about this Pork Roast with Spicy Peanut Sauce this recipe has been a huge hit on Kalyn’s Kitchen and you can make it in the slow cooker or the Instant Pot!

Christine from Cook the Story can show you How to Roast Pork in the Instant Pot, and don’t you think that looks like a tasty pork roast in her photo?

Pork Sirloin Tip Roast in the Pressure Cooker is an informative post at Pressure Cooking today. There is a great chart here about cuts of pork if you need a refresher course on that. Just pick low-carb side dishes to make this one a low-carb meal.

Another amazing pork roast recipe from Kalyn’s Kitchen is this Slow Cooker Bavarian Pork Roast. You won’t regret it if you pull out the slow cooker and give this a try!

And finally, this 5-Ingredient CrockPot Pork Roast from Your HomeBased Mom looks like it would be a winner idea for family dinner!

Since this makes a good amount of meat, the second time I serve it, I like to dice the pork roast into small pieces and serve it over a tossed salad with Cilantro Lime Rice with Cilantro Lime dressing. I load up the salad with diced fresh tomatoes, romaine and spinach, corn, diced carrots, julienned jicama, along with any other veggies I may have on hand.

Diced pork roast also tastes fabulous in a teriyaki rice bowl.

Pat was right, the leftovers do make great sandwiches, like these Pulled Pork Sandwiches .

This pressure cooker pork sirloin tip roast was a delicious meal that my family really enjoyed. Thanks Pat!

Update: This roast is a delicious meal that&rsquos cheap and easy to put together. I made a quick video for you so you could see for yourselves just how great it is.

Other Pork Recipes You Will Enjoy:

Pressure Cooker Pork Roast recipe - Recipes


Quick & Easy Pressure Cooker Pork Roast Recipe is so satisfying to eat! This tender & flavorful Instant Pot Pork Roast makes a simple, budget-friendly meal.




  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 1141 % Daily Value *
  • Total Fat: 53 g 82.02%
  • Saturated Fat: 20 g 99.13%
  • Trans Fat: 0 g %
  • Cholesterol: 182 mg 60.82%
  • Sodium: 794 mg 33.07%
  • Calcium: 134 mg 13.41%
  • Potassium: 3241 mg 92.59%
  • Magnesium: 0 mg 0%
  • Iron: 6 mg 35.14%
  • Zinc: 0 mg 0%
  • Total Carbohydrate: 111 g %
  • Dietary Fiber: 9 g 34.1%
  • Sugar: 8 g
  • Protein: 58 g
  • Alcohol: 0 g
  • Omega 3 Fatty Acid: 0 g
  • Omega 6 Fatty Acid: 8 g
  • Vitamin A 27.39%
  • Vitamin C 158.17%
  • Vitamin D 1.99%
  • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  • Exchange - Fat 8
  • Exchange - Fruit 0
  • Exchange - NonFat Milk 0
  • Exchange - Other Carbs 1
  • Exchange - Starch 6
  • Exchange - Vegetables 1
  • Exchange - Lean Meat 6
  • Exchange - Alcohol 0
  • MyPlate - Grain Total 0 oz-eq
  • MyPlate - Vegetable Total 5 c
  • MyPlate - Fruit 0 c
  • MyPlate - Dairy 0 c
  • MyPlate - Protein Total 6 oz-eq


Pressure Cooker Pork Roast

11/5 lb), cut into large chunks 8 large cremini mushrooms (228g /

1/2 lb), roughly chopped 2 carrots (200g), cut into large chunks 2 tablespoons (28g) unsalted butter 2 tablespoons (30ml) light soy sauce 1 tablespoon (15ml) grapeseed oil or olive oil 4 cloves garlic (13g), minced 2 bay leaves A dash of balsamic vinegar 1 cup (250ml) homemade unsalted chicken stock Kosher salt & ground black pepper to taste 2 tablespoons (30ml) cornstarch + 2 tablespoons (30ml) cold water

Add all ingredients or a few that you'd like to add to your shopping list:

How to cook pork loin in an Instant Pot?

Add your chopped root veggies to the bottom of the instant pot. Place pork loin in the instant pot and either marinate first, or whisk together and pour marinade over pork loin. You can also add more or less salt and pepper to your own taste.

Set your Instant Pot on manual setting to High for 20 minutes. When done, let it naturally release on its own.

Now sit down and enjoy the most moist and tender Instant Pot pork loin roast you’ve ever had in your life. I like to server this with garlic mashed potatoes and veggies. No one walks away from the table without a smile and a full belly!