Instant Pot Pork Roast Recipes Quick Juicy Sunday Suppers

I love how an Instant Pot turns a simple pork roast into something homey and impressive with almost no fuss. I’ll sear a loin or shoulder, toss in herbs, broth, and a little tang, then let pressure do the slow-cooked work in a fraction of the time.

The result is tender, juicy meat that brings back Sunday dinners—stick around and I’ll share the easy variations that make it feel new each time.

Classic Herb and Garlic Pork Roast

This Classic Herb and Garlic Pork Roast brings together a fragrant rub of fresh herbs, garlic, and lemon with a savory braising liquid, producing a tender, juicy roast in the Instant Pot that’s perfect for weeknight dinners or special occasions.

• 3–4 lb pork loin or pork shoulder
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika (optional)
• 2 tbsp olive oil
• 1 cup chicken broth
• 2 tbsp lemon juice
• 1 onion, quartered
• 2 carrots, cut into large chunks
• 2 stalks celery, cut into large chunks

Pat the pork dry and rub with olive oil, minced garlic, herbs, salt, pepper, and paprika; set the Instant Pot to Sauté and brown the roast on all sides in two batches if needed, then remove the roast and sauté the onion, carrots, and celery briefly, pour in chicken broth and lemon juice to deglaze, return the pork to the pot on top of a trivet or directly with vegetables, seal the lid and cook on High Pressure for 20 minutes for a 3 lb pork loin (25–30 minutes for pork shoulder or larger roasts), allow a natural pressure release for 10–15 minutes, then quick release remaining pressure, transfer roast to a cutting board to rest for 10 minutes before slicing and serve with the vegetables and pan juices.

For best results, trim excess fat if using loin, use shoulder for more shreddable meat, reserve some of the cooking liquid to make a quick gravy by simmering and thickening with a cornstarch slurry, and adjust pressure time by weight—about 6–8 minutes per pound for loin and 10–12 minutes per pound for shoulder.

Instant Pot recipes can yield reliably tender results due to the pressure cooking method speeding up braising while locking in moisture.

Tangy Citrus-Glazed Pork Roast

This Tangy Citrus-Glazed Pork Roast brightens a tender Instant Pot pork loin or shoulder with a sweet-and-sour glaze of orange and lemon, garlic, and a touch of soy, producing a glossy, flavorful crust and a juicy interior—great for weeknights or a casual dinner party and easy to finish under the broiler for caramelization.

• 3–4 lb pork loin or pork shoulder
• 1/2 cup fresh orange juice (about 1 large orange)
• 2 tbsp fresh lemon juice
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp honey
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger (or 1/2 tsp ground)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 1 cup chicken broth or water
• 1 tbsp cornstarch + 2 tbsp cold water (for slurry, optional)
• 1 onion, quartered (optional)
• 2 carrots, large chunks (optional)

Pat the pork dry and season with salt and pepper; set the Instant Pot to Sauté, heat oil, and brown the roast on all sides (2–3 minutes per side) then remove.

Whisk together orange juice, lemon juice, brown sugar, soy sauce, honey, garlic, ginger, and red pepper flakes, sauté onion and carrots briefly if using, pour in chicken broth and half the citrus glaze to deglaze, return the roast on a trivet or directly atop vegetables, seal and cook on High Pressure 20 minutes for a 3 lb loin (25–30 minutes for shoulder or larger), allow a 10–15 minute natural release then quick release remaining pressure, transfer roast to a cutting board to rest 10 minutes, meanwhile reduce remaining liquid with the reserved glaze on Sauté and thicken with cornstarch slurry if desired, brush glaze over sliced roast and finish under a hot broiler 2–3 minutes for caramelization.

Tip: Use shoulder for shreddable meat or loin for slices, reserve and reduce cooking liquid into a glaze instead of discarding, and adjust pressure time roughly 6–8 minutes per pound for loin and 10–12 minutes per pound for shoulder while ensuring internal temp reaches 145°F (63°C) for loin or 190–205°F (88–96°C) for pull-apart shoulder.

Instant Pot pork butt recipes are ideal for creating tender, shreddable meat with minimal hands-on time.

Honey Mustard Pork Roast With Root Vegetables

This Honey Mustard Pork Roast with Root Vegetables combines a golden, tangy honey-mustard crust with tender pork and caramelized carrots, parsnips, and potatoes, all made easy in the Instant Pot for a cozy weeknight or casual dinner; the glaze seeps into the meat while the vegetables cook beneath, and a brief broil at the end gives a crisp, flavorful finish.

• 3–4 lb pork loin or pork shoulder
• 1/3 cup Dijon mustard
• 1/4 cup whole-grain mustard (or additional Dijon)
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp smoked paprika (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup chicken broth or water
• 1 lb carrots, peeled and halved lengthwise
• 1 lb small potatoes or fingerlings, halved
• 1 lb parsnips or turnips, peeled and cut into chunks
• 1 large onion, quartered
• 1 tbsp cornstarch + 2 tbsp cold water (for slurry, optional)

Pat the pork dry and season with salt and pepper, set the Instant Pot to Sauté and heat olive oil, then brown the roast 2–3 minutes per side and remove; whisk together Dijon, whole-grain mustard, honey, apple cider vinegar, garlic, thyme, and smoked paprika and reserve half the glaze.

Scatter onions and root vegetables in the bottom of the pot, pour in chicken broth, place a trivet over vegetables and set the roast on the trivet, brush the reserved glaze over the roast, seal and cook on High Pressure 20 minutes for a 3 lb loin (25–30 minutes for shoulder), allow a 10–15 minute natural release then quick release remaining pressure, transfer roast and vegetables to a sheet pan, brush with additional glaze and broil 3–5 minutes for caramelization while mashing or reducing remaining liquid in the pot on Sauté and thickening with cornstarch slurry if desired, then rest the roast 10 minutes before slicing and serving with the glazed vegetables.

Tip: Use shoulder for shreddable meat or loin for sliceable roast, reserve and reduce the cooking liquid into a glaze instead of discarding, adjust pressure time about 6–8 minutes per pound for loin and 10–12 minutes per pound for shoulder, and make certain internal temps reach 145°F for loin or 190–205°F for pull-apart shoulder. Many home cooks also enjoy using a slow cooker for similar roast results when time allows.

Korean-Style Gochujang Pork Roast

This Korean-Style Gochujang Pork Roast takes a flavorful spicy-sweet gochujang glaze and layers it with garlic, ginger, sesame, and a touch of soy and rice vinegar to create a sticky, caramelized crust on a tender Instant Pot pork roast while steaming vegetables underneath for a complete meal; it’s great with rice or kimchi and finishes under the broiler for char.

• 3–4 lb pork loin or pork shoulder
• 1/3 cup gochujang
• 2 tbsp soy sauce (or tamari)
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp toasted sesame seeds
• 1 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup chicken broth or water
• 1 lb carrots, halved lengthwise
• 1 lb small potatoes, halved
• 1 large onion, quartered
• 2 scallions, sliced (for serving)
• 1 tbsp cornstarch + 2 tbsp cold water (optional slurry)

Pat pork dry and season with salt and pepper, set the Instant Pot to Sauté and brown the roast 2–3 minutes per side in sesame oil then remove; whisk gochujang, soy, honey, rice vinegar, garlic, ginger and sesame oil and reserve half.

Scatter onions and root vegetables in the bottom of the pot and pour in chicken broth, place a trivet over vegetables and set the roast on the trivet, brush reserved glaze over roast, seal and cook on High Pressure 20 minutes for a 3 lb loin (25–30 minutes for shoulder), allow a 10–15 minute natural release then quick release remaining pressure, transfer roast and vegetables to a sheet pan, brush with additional glaze and broil 3–5 minutes to caramelize while reducing remaining liquid in the pot on Sauté and thickening with cornstarch slurry if desired, then rest the roast 10 minutes before slicing and garnish with scallions and sesame seeds.

Tip: Adjust pressure time by cut (about 6–8 minutes per pound for loin, 10–12 for shoulder), taste the glaze before broiling and add extra honey if too spicy, and always rest the roast 10 minutes so juices redistribute for a juicy, sliceable result.

Instant Pot recipes are perfect for busy cooks looking for flavorful, hands-off Sunday suppers that deliver tender results every time.

Apple Cider and Sage Pork Roast

This Apple Cider and Sage Pork Roast brings bright, autumnal flavor to the Instant Pot by braising a pork loin or shoulder in reduced apple cider with aromatics and fresh sage so the meat becomes tender and infused with sweet-tart, herb-scented pan juices that can be finished under the broiler for a caramelized crust; it’s lovely with roasted root vegetables, mashed potatoes, or buttered egg noodles.

• 3–4 lb pork loin or pork shoulder
• 1 1/2 cups apple cider (plus 1/2 cup for finishing, optional)
• 1 cup chicken broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp brown sugar or maple syrup
• 1 tbsp Dijon mustard
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 8–10 fresh sage leaves (plus more for garnish)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 lb carrots, halved lengthwise
• 1 lb baby potatoes, halved
• 1 tbsp cornstarch + 2 tbsp cold water (optional slurry)

Pat the pork dry and season with salt, pepper, and thyme; set the Instant Pot to Sauté, heat olive oil and 1 tbsp butter, and brown the roast 2–3 minutes per side then remove.

Add onion and garlic and sauté until softened, deglaze with apple cider and scrape up browned bits, stir in chicken broth, brown sugar (or maple), and Dijon, place a trivet over the vegetables arranged in the bottom of the pot, pour liquid over them, set the roast on the trivet, tuck sage leaves around the roast, seal and cook on High Pressure 20 minutes for a 3 lb loin (25–30 minutes for shoulder), allow a 10–15 minute natural release then quick release remaining pressure, transfer roast and vegetables to a sheet pan, brush with reserved 1/2 cup cider mixed with butter and maple (if using) and broil 3–5 minutes to caramelize while reducing remaining liquid in the pot on Sauté and thickening with cornstarch slurry if desired, then rest the roast 10 minutes before slicing and garnish with extra sage.

Tip: Use a shoulder for shreddable meat and add 5–10 minutes pressure time, taste and adjust sweetness or acidity in the pan sauce before broiling, and always rest the roast to keep slices moist.

Oven-baked pork loin recipes can offer useful guidance for achieving a well-browned exterior and even cooking in similar cuts when adapting techniques for the Instant Pot, so consult trusted oven-baking tips when finishing or broiling the roast.

Coffee-Rubbed Pork Roast With Balsamic Reduction

This Coffee-Rubbed Pork Roast with Balsamic Reduction gives pork a deep, slightly smoky crust from finely ground coffee and spices while braising in the Instant Pot until tender; a tangy-sweet balsamic reduction finishes the dish for a bold, restaurant-style flavor that pairs beautifully with creamy polenta, roasted vegetables, or crusty bread.

• 3–4 lb pork loin or pork shoulder
• 2 tbsp finely ground dark roast coffee
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 1 cup beef or chicken broth
• 1/2 cup strong brewed coffee (cooled)
• 1/2 cup balsamic vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp butter (optional)
• 1 tbsp cornstarch + 2 tbsp cold water (optional slurry)
• Fresh parsley or thyme for garnish

Pat the pork dry and rub all over with the coffee, brown sugar, smoked paprika, cumin, chili powder, salt, and pepper mixture; set the Instant Pot to Sauté, heat olive oil and sear the roast 3–4 minutes per side until well browned then remove.

Sauté onion and garlic until softened, deglaze with the brewed coffee and broth scraping up browned bits, return the roast to the pot, pour a little of the liquid over it, seal and cook on High Pressure for 20 minutes for a 3 lb loin (25–30 minutes for shoulder), allow a 10–15 minute natural release then quick release remaining pressure, transfer roast to a cutting board to rest while you simmer the remaining liquid on Sauté.

Stir in balsamic vinegar and honey and reduce until syrupy, finish with butter and thicken with a cornstarch slurry if desired, then slice the roast and spoon the balsamic reduction over the top.

Tip: For shreddable meat use a shoulder and add 5–10 minutes pressure time, adjust sweetness and acidity in the balsamic reduction to taste, and always rest the roast 10 minutes before slicing to retain juices.

This approach adapts techniques from traditional smoked pork shoulder to emphasize moist, tender results in the Instant Pot with low-and-slow flavor principles.

BBQ Pulled Pork Roast for Sandwiches

This BBQ Pulled Pork Roast recipe turns a pork shoulder into tender, shred-ready meat inside the Instant Pot, infused with smoky, tangy barbecue flavors and finished with a sticky sauce perfect for sandwiches, sliders, or serving over rice or coleslaw.

• 3–4 lb bone-in or boneless pork shoulder (Boston butt)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne (optional)
• 2 tbsp vegetable oil
• 1 cup chicken or beef broth
• 1/2 cup cola or apple cider
• 1 cup BBQ sauce plus extra for serving
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 large onion, sliced
• 3 cloves garlic, smashed

Rub pork all over with brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper and cayenne then set the Instant Pot to Sauté and brown the roast on all sides in oil (3–4 minutes per side) and transfer to a plate; sauté onion and garlic until softened, deglaze with broth and cola scraping up browned bits, return pork to pot, add BBQ sauce, vinegar and Worcestershire, seal and cook on High Pressure for 60 minutes for a 3–4 lb shoulder (70–75 minutes for very large or bone-in), allow a 15–20 minute natural release then quick release any remaining pressure, transfer pork to a tray and shred with forks, stir shredded meat into reserved sauce in the pot and simmer on Sauté for a few minutes to thicken as needed.

Tip: For best shredding, use a fatty shoulder, let the meat rest briefly before shredding, reserve some cooking liquid to moisten the pulled pork, and adjust sweetness or heat of the BBQ sauce to taste. This method produces rich, tender results similar to classic Pork Carnitas when using a well-marbled shoulder.

Mexican-Style Adobo Pork Roast

This Mexican-Style Adobo Pork Roast brings deep, smoky, slightly tangy flavors to a tender pork shoulder using an Instant Pot: a homemade adobo marinade with dried chiles, garlic, cumin, oregano, vinegar and orange juice infuses the meat, pressure cooking breaks down connective tissue quickly, and finishing with a quick sauté or broil concentrates the sauce for serving with tortillas, rice, or roasted vegetables.

• 3–4 lb pork shoulder (Boston butt), trimmed of excess exterior fat
• 3 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 4 garlic cloves
• 1 small white onion, quartered
• 1 cup orange juice (preferably fresh)
• 1/4 cup apple cider vinegar
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican if available)
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cloves or 2 whole cloves
• 2 bay leaves
• 1 cup chicken broth
• 2 tbsp vegetable oil
• Fresh cilantro and lime wedges for serving

Toast guajillo and ancho chiles briefly in a dry skillet until fragrant, soak in hot water 20 minutes and drain; blend chiles with garlic, onion, orange juice, vinegar, tomato paste, cumin, oregano, smoked paprika, cloves, salt and pepper until very smooth to make the adobo; rub the pork all over with 2/3 of the adobo, set the Instant Pot to Sauté and brown the roast in oil 3–4 minutes per side, remove and sauté the remaining adobo for 1–2 minutes, add broth and bay leaves and deglaze scraping up browned bits, return pork, seal and cook on High Pressure 60 minutes for 3–4 lb (75 minutes if bone-in or larger), allow a 15–20 minute natural release then quick release any remaining pressure, transfer pork to a tray and shred or slice, skim fat from sauce and simmer on Sauté to reduce/coat the meat, then toss pork in the sauce and finish under a hot broiler 3–5 minutes if you want charred edges.

Tip: Use a mix of guajillo and ancho for balanced heat and fruitiness, reserve some cooking liquid to moisten shredded pork, toast and soak chiles well for a smoother adobo, and adjust vinegar or orange juice to balance acidity and sweetness.

Pork shoulder is ideal for this application because its marbling and connective tissue make it perfect for slow or moist cooking methods that yield tender, flavorful results.

Creamy Mushroom and Dijon Pork Roast

This Creamy Mushroom and Dijon Pork Roast transforms a pork shoulder into a comforting, slightly tangy one-pot meal using the Instant Pot: seared pork, sautéed mushrooms and onions, and a mustard-cream sauce meld under pressure for a tender, silky roast that’s excellent over mashed potatoes, noodles, or crusty bread.

• 3–4 lb pork shoulder (Boston butt), trimmed and cut into 2–3 large pieces
• 2 tbsp olive oil or vegetable oil
• 8 oz cremini or white button mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 cup dry white wine or extra chicken broth
• 1 1/2 cups low-sodium chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard (optional)
• 1 cup heavy cream or half-and-half
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thicker sauce)
• Fresh parsley for garnish

Set the Instant Pot to Sauté, heat oil and brown pork pieces 3–4 minutes per side, remove and add onions and mushrooms to sauté until softened, add garlic, deglaze with wine scraping browned bits, stir in chicken broth, Dijon and Worcestershire, return pork, seal and cook on High Pressure for 60 minutes for 3–4 lb (adjust to 75 minutes if bone-in or larger), allow a 15–20 minute natural release then quick release remaining pressure and remove pork to rest while stirring in cream and thyme into the sauce and simmering on Sauté to thicken (use cornstarch slurry if desired), slice or shred pork and toss with sauce before serving.

Tip: For best texture, brown the pork well and use the natural release to make certain tenderness; adjust Dijon to taste and add cornstarch slurry sparingly to reach your preferred sauce thickness. For a smoky flavor note, consider finishing with a light touch of smoking technique after searing to enhance the pork’s depth.

Pineapple Teriyaki Pork Roast

This Pineapple Teriyaki Pork Roast uses the Instant Pot to turn pork shoulder into a sweet-savory, slightly tangy main with tender meat and a glossy pineapple-teriyaki glaze; searing builds flavor, while pineapple juice and soy-based sauce tenderize and caramelize the edges, making it perfect over rice or noodles with scallions and sesame seeds.

• 3–4 lb pork shoulder (cut into 2–3 large pieces)
• 2 tbsp vegetable or neutral oil
• 1 cup pineapple juice (not from concentrate)
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp grated fresh ginger or 1 tbsp ground ginger
• 4 garlic cloves, minced
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 cup low-sodium chicken broth
• 2 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
• 1 tbsp toasted sesame oil
• 1 tsp crushed red pepper or to taste (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Sliced scallions and toasted sesame seeds for garnish

Set the Instant Pot to Sauté and heat oil, sear pork pieces 3–4 minutes per side until browned, remove and add garlic and ginger to sauté briefly then deglaze with pineapple juice scraping browned bits; stir in soy sauce, brown sugar, rice vinegar, chicken broth and sesame oil, return pork and pineapple chunks, seal and cook on High Pressure for 60 minutes for 3–4 lb (increase to 75 minutes if larger or bone-in), allow 15–20 minute natural release then quick release remaining pressure, remove pork to rest and switch to Sauté to simmer the sauce and thicken with cornstarch slurry until glossy, shred or slice pork and toss with sauce before serving.

Tip: Use fresh pineapple juice and brown sugar balance acidity and sweetness, brown the pork well for more flavor, reserve some pineapple chunks to stir in at the end to prevent them from turning mushy, and adjust cornstarch slurry gradually to reach desired glaze thickness.

For an easier make-ahead option, this recipe adapts well to a slow cooker for overnight cooking if you prefer slow-cooked pulled pork and hands-off prep.