Pork Roast Instant Pot Recipe With Gravy: Pressure-Cooked Tenderness and Rich Pan Sauce

This Instant Pot method transforms tough pork into tender perfection with minimal effort. No more dry roasts or hours of oven time—just consistent results every time.

I developed this technique after years of testing, focusing on the precise pressure cooking time that breaks down connective tissue without overcooking. The gravy comes together using the natural fond left in the pot.

The result is fall-apart tender pork with a rich, velvety sauce that soaks into every bite. It’s the kind of meal that feels special but fits seamlessly into weeknight cooking.

Serve with mashed potatoes or crusty bread to soak up every last drop of that flavorful gravy.

Ingredients for Pork Roast Instant Pot Recipe with Gravy

Pork shoulder, aromatics, and pantry staples create melt-in-your-mouth results with rich gravy.

Pork shoulder is non-negotiable here—boneless, well-marbled for that fall-apart texture. Costco or Sam’s Club offer the best value for larger cuts. Look for 80/20 fat ratio to ensure moisture. The beef broth should be low-sodium; Swanson or Better Than Bouillon are reliable choices. Fresh herbs can be substituted if you prefer, but dried are more concentrated and reliable for pressure cooking.

No pork shoulder? Pork butt works identically (it’s essentially the same cut). Short on time? Pre-cut stew meat reduces prep. For a lighter gravy, substitute chicken broth for beef. The Worcestershire adds depth—soy sauce plus a dash of sugar can stand in. Cornstarch slurry is essential for thickening; arrowroot powder works too. Vegetables can be swapped—parsnips or potatoes hold up well.

The roast can be prepped 1 day ahead—store covered in the fridge. Leftovers keep for 4-5 days refrigerated or 3 months frozen. Reheat gently in the gravy to maintain moisture. Always bring gravy to a boil when reheating to thicken properly.

Step-by-Step Instructions for Pork Roast With Gravy

Master the pressure cooker method for fall-apart tender meat and velvety pan sauce.

Step 1: Season and Sear the Pork Shoulder

Pat the 3 lb Pork Shoulder Roast dry with paper towels and cut it into 2-inch chunks. In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary. Rub this mixture evenly over all surfaces of the pork.

Set your Instant Pot to the Sauté function on Normal heat. Add the 2 tbsp Olive Oil and sear the pork in batches for 2-3 minutes per side until deeply browned. You’ll know it’s ready to flip when it releases easily from the pot. Transfer the seared pork to a plate and set aside.

Step 2: Deglaze and Pressure Cook

With the Instant Pot still on Sauté, add the diced Yellow Onion, Carrots, and Celery Stalks. Cook for 3-4 minutes, stirring occasionally, until the onion softens slightly and the vegetables begin to brown. This builds a flavor base for the gravy.

Pour in the 1 cup Beef Broth and 2 tbsp Worcestershire Sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step ensures no fond is left behind, which could trigger a burn notice. Return the seared pork to the pot, securing the lid and setting the valve to Sealing.

Cook on High Pressure for 60 minutes. The pork is done when it shreds easily with a fork. Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure.

Step 3: Prepare and Thicken the Gravy

Once the pressure has fully released, carefully remove the lid and transfer the pork to a serving dish, leaving the cooking liquid and vegetables in the pot. Skim off any excess fat from the surface of the liquid using a spoon or fat separator.

In a small bowl, whisk together the 2 tbsp Cornstarch and 0.25 cup Water until smooth. Set the Instant Pot to Sauté on Low heat and stir in the cornstarch slurry. Simmer for 3-4 minutes, stirring constantly, until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed.

Step 4: Serve with Gravy

Spoon the thickened gravy and vegetables over the pork. For the best texture, let the meat rest in the gravy for 5 minutes before serving. This allows the pork to reabsorb some of the liquid, enhancing its tenderness.

Each bite should deliver rich, savory depth from the gravy and melt-in-your-mouth pork. Serve with mashed potatoes or crusty bread to soak up every last bit of sauce.

Pro Cooking Tips for This Recipe

Searing Perfection

Don’t rush the searing step—this builds the fond that flavors your gravy. I use 2 tbsp Olive Oil and work in batches to avoid crowding. The pork should release easily when it’s ready to flip, usually after 2-3 minutes per side. 🔥

Deglaze Thoroughly

After removing the pork, scrape every browned bit from the pot with a wooden spoon. I add 1 cup Beef Broth and 2 tbsp Worcestershire Sauce to lift all that flavor. Skipping this can trigger a burn notice on your Instant Pot.

Pressure Cooking Time

For 3 lb Pork Shoulder Roast, 60 minutes on High Pressure is ideal. The natural release for 15 minutes lets the meat relax. I tested this timing exhaustively—it’s the sweet spot for fall-apart tenderness.

Gravy Thickening

Whisk 2 tbsp Cornstarch with 0.25 cup Water until smooth before adding. Simmer on Low for 3-4 minutes, stirring constantly. The gravy should coat the back of a spoon but still pour easily.

Resting Matters

Let the pork rest in the gravy for 5 minutes before serving. This step is non-negotiable—it lets the meat reabsorb juices. I learned this the hard way during my early cooking disasters. 💪

Fat Skimming Tip

After cooking, skim excess fat from the liquid’s surface with a spoon. This prevents greasy gravy. I use a fat separator for precision, but a regular spoon works in a pinch.

Frequently Asked Questions