This juicy pressure cooker pork roast is packed with flavor and cooks up in no time! It’s perfect for busy days when you want a hearty meal without much fuss.
The best part? The meat turns out super tender, and the aroma will make your home feel cozy. I love serving it with some mashed potatoes or veggies—simple and satisfying!
Key Ingredients & Substitutions
Pork Roast: I recommend using a shoulder roast for its marbling, which keeps it juicy. If you’re looking for a leaner cut, pork loin is an option too. Just be mindful that it can dry out faster.
Olive Oil: This is great for searing, but you can swap it with canola or vegetable oil, which have a higher smoke point. I personally enjoy the taste of olive oil, but any neutral oil works well.
Garlic & Onion Powder: These add depth of flavor. Fresh garlic and onions can also be used, just adjust the quantities—roughly 3 cloves of garlic and 1 onion would replace the powders. I prefer the ease of using powder, but it’s up to you!
Herbs: Dried thyme and rosemary are fantastic, but fresh herbs always elevate the dish. You can replace thyme with oregano or sage depending on your preference.
Low Sodium Chicken Broth: Homemade stock is ideal if you have it on hand, but any broth or even water can work. If you’re low-sodium, stick with low sodium to maintain the flavor balance.
How Do You Get the Perfect Sear on Pork?
Searing is key for flavor! Follow these steps to get that golden crust:
- Ensure that your pork roast is dry before seasoning. This helps it brown better.
- Preheat your pressure cooker on the sauté function and add the oil. Wait until it’s hot!
- Place the roast in and don’t move it for 3-4 minutes to allow a crust to form. Then rotate to brown all sides.
- This process locks in juices and enhances taste, so take the time to do it right!
After browning, deglazing the pot is crucial. It lifts those tasty bits stuck to the bottom, which add great flavor to your dish. Always scrape these up with a wooden spoon as you add your liquid.
How to Make Pressure Cooker Pork Roast
Ingredients You’ll Need:
- 3 to 4 lb pork roast (shoulder or loin)
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme (or 2 sprigs fresh thyme)
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup low sodium chicken broth
- 1 tbsp Worcestershire sauce (optional)
- 2 tbsp apple cider vinegar (optional, for depth of flavor)
- 1 lb baby potatoes, halved if large
- 4 to 5 medium carrots, peeled
- 1 onion, quartered (optional)
- Fresh thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 60 minutes of cooking time in the pressure cooker. You’ll also need a little time for the natural pressure release, so overall, set aside about 1 hour and 30 minutes for the whole process. It’s worth it for such a delicious meal!
Step-by-Step Instructions:
1. Mix the Spices:
In a small bowl, mix together the garlic powder, onion powder, dried thyme, rosemary, smoked paprika, salt, and pepper. This blend will give your pork roast a tasty flavor.
2. Prepare the Roast:
Pat the pork roast dry with paper towels to help it brown better. Rub the spice mixture evenly over the entire roast. This step is key for getting that delicious flavor all over the meat!
3. Sear the Pork:
Set your pressure cooker to the sauté or browning function. Add the olive oil and let it heat up. Carefully place the pork roast in the hot oil and sear it on all sides for about 3-4 minutes per side until it’s nicely browned. This locks in the flavors!
4. Deglaze the Pot:
Remove the roast briefly from the pot, and add the chicken broth, Worcestershire sauce, and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds great flavor to your roast!
5. Add the Roast and Veggies:
Place the pork roast back into the pressure cooker. Add the quartered onion (if using), baby potatoes, and the peeled carrots around the roast. It’s like a one-pot meal!
6. Pressure Cook:
Seal the lid of your pressure cooker and set it to high pressure for 60 minutes. Make sure the steam valve is closed, so no steam escapes!
7. Release Pressure:
When the cooking time is up, let the pressure release naturally for 10-15 minutes. After that, perform a quick release to release any remaining pressure. Always be careful when releasing steam!
8. Rest and Serve:
Carefully remove the pork roast and vegetables from the pressure cooker. Let the roast rest for 5-10 minutes before slicing—this helps keep it juicy. If desired, simmer the cooking liquid with a little cornstarch slurry to thicken it into a gravy.
9. Enjoy Your Meal!
Slice the pork roast and serve it with the cooked potatoes and carrots, garnished with fresh thyme if you like. This dish is sure to be a hit at the dinner table!
This pressure cooker pork roast is tender, flavorful, and juicy with a perfect crust, accompanied by delicious vegetables. Enjoy a comforting, hearty meal in a fraction of the time compared to traditional cooking methods!
Can I Use a Different Cut of Pork?
Absolutely! While shoulder is most recommended for its tenderness due to marbling, you can also use pork loin. Just remember that loin is leaner and could dry out a bit more easily, so monitor the cooking time closely.
Can I Prepare This Roast Without a Pressure Cooker?
Yes, you can! If you don’t have a pressure cooker, you can roast it in the oven at 300°F (150°C) for about 3-4 hours until the meat is tender. Just cover it tightly with foil to keep it moist.
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze cooked pork roast for up to 3 months. To reheat, simply microwave it or place it in a skillet with a bit of added broth to keep it moist.
Can I Add More Vegetables?
Definitely! Feel free to add other veggies like bell peppers, celery, or even sweet potatoes. Just make sure to cut them into similar sizes so they cook evenly alongside the roast.