Instant Pot Pork Roast with Vegetables and Gravy

Okay, hear me out—this Instant Pot pork roast with veggies and gravy? Total game-changer. I made it one night when I was super tired, and wow… it turned out so cozy and good.

The meat? So soft, it just falls apart. The veggies soak up all that juicy flavor. And the gravy? Oh my goodness—it’s like a warm hug.

I didn’t even have to babysit the pot. Just tossed it all in, hit a button, and boom—dinner magic. Now it’s one of my go-to meals when I want something easy and yummy.

You’ve gotta try this. Seriously, it’s so simple. Let me show you how I make it!

Why You’ll Love This Recipe

• Hands-Off Cooking: Let the Instant Pot do the work. No need to hover over the stove or oven.
• Flavor-Packed Gravy: The broth transforms into a rich gravy that brings the pork and veggies to life.
• One-Pot Convenience: Everything cooks together—meat, potatoes, carrots, and sauce—in one pot.
• Comfort Food Classic: This recipe delivers on cozy vibes without complicated prep.
• Flexible for Any Season: It’s warm and hearty in winter, but not too heavy for spring or fall.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 65 minutes (includes pressurizing and natural release)
Total Time: About 1 hour 25 minutes

Servings: Serves 4 to 6 people
Difficulty: Beginner-friendly with reliable results

Flavor Profile: Savory, slightly sweet from the brown sugar rub, with depth from wine, herbs, and a touch of mustard in the gravy.

Required Kitchen Tools

Here’s what you’ll need to prepare this Instant Pot pork roast:

• Instant Pot (6 or 8-quart): Essential for pressure cooking.
• Tongs: For browning and moving the roast.
• Wooden Spoon or Spatula: To stir without scratching your pot.
• Measuring Spoons: For seasoning accuracy.
• Small Whisk: To blend cornstarch and water for the gravy.
• Cutting Board + Knife: For prepping garlic, onion, carrots, and potatoes.
• Serving Platter or Shallow Bowl: To present everything once it’s ready.

Ingredients

This pork roast recipe uses common ingredients, each playing a key role in flavor and texture. Exact measurements are listed in the Recipe Card at the end.

For the Pork Roast:

• Garlic Powder
• Onion Powder
• Salt
• Black Pepper
• Brown Sugar – Adds a subtle caramel note that enhances browning.
• Pork Shoulder Roast – A well-marbled cut that stays juicy under pressure.

For the Gravy and Vegetables:

• Butter – For sautéing the aromatics and adding richness.
• Garlic – Minced for a fragrant base.
• White Onion – Chopped for sweetness and body in the gravy.
• Dry White Wine – Adds acidity and depth. Can substitute with more broth if needed.
• Chicken Broth – The foundation of the sauce and gravy.
• Fresh Rosemary – Infuses the pot with herby notes.
• Carrots – Cut into chunks so they hold their shape.
• Small Potatoes – Whole baby potatoes cook evenly and absorb flavor.
• Dijon Mustard – Lends balance and a slight tang to the gravy.
• Dried Thyme – A quiet background flavor that complements the rosemary.
• Cornstarch + Cold Water – Whisked together to thicken the gravy without lumps.

How to Make Instant Pot Pork Roast with Vegetables and Gravy

1. Season the Pork Roast

In a small bowl, combine the garlic powder, onion powder, salt, black pepper, and brown sugar. Pat the pork shoulder dry with paper towels, then rub the seasoning mix evenly over all sides of the roast. This creates a flavorful crust and helps the pork brown nicely.

2. Sauté the Aromatics

Set the Instant Pot to Sauté mode and allow it to heat for a couple of minutes. Add the butter to melt. Once bubbling, stir in the minced garlic and chopped onion. Cook for about 2 to 3 minutes, until the onion starts to soften and the garlic smells fragrant—just enough to build the flavor base.

3. Brown the Pork Roast

Use tongs to carefully place the seasoned pork roast into the pot. Sear on each side for about 3 to 4 minutes, until lightly browned. Don’t rush this step—it adds depth to the finished dish. Once browned, remove the pork and set aside on a plate temporarily.

4. Deglaze with Wine

Pour in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom. This step is important—not just for flavor, but to avoid the burn warning during pressure cooking. Let the wine simmer for about 1 minute to slightly reduce.

5. Add Broth, Mustard, and Herbs

Stir in the chicken broth, Dijon mustard, dried thyme, and rosemary sprig. Give it a gentle stir to combine. Return the pork roast to the pot, nestling it into the liquid.

6. Pressure Cook the Roast

Seal the Instant Pot lid and set the valve to “Sealing.” Select Pressure Cook (or “Manual”) and cook on High Pressure for 55 minutes. The pork will come out tender but sliceable.

Let the pressure naturally release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.

7. Add the Vegetables

Once pressure is fully released, open the lid. Add the carrots and potatoes around the pork in the pot. Reseal the lid and pressure cook on High for 5 more minutes. This ensures the vegetables cook through but stay intact.

When finished, do a Quick Release and carefully remove the lid.

Serving and Presentation

Once everything is cooked and tender, use tongs to gently transfer the pork roast to a cutting board. Let it rest for a few minutes before slicing or shredding. Arrange the carrots and potatoes around the meat on a large platter or serving dish.

If the gravy looks thin, don’t worry—we’ll thicken it next.

How to Make the Gravy

Switch the Instant Pot back to Sauté mode. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Slowly stir the slurry into the hot liquid in the pot.

Cook, stirring gently, for 2 to 3 minutes or until the gravy thickens slightly. Taste and adjust seasoning if needed. Once it reaches your preferred consistency, turn off the heat.

Pour the gravy over the sliced pork and vegetables, or serve it on the side.

How to Serve Instant Pot Pork Roast

This dish doesn’t need much else—it’s complete on its own. But if you want to round it out, here are a few ideas:

• With Bread: Serve with crusty rolls or warm biscuits to soak up the gravy.
• With Greens: A side of sautéed green beans or steamed broccoli adds color and balance.
• In Sandwiches: Leftover pork makes great sandwiches with a smear of mustard or leftover gravy.

Storing and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep the pork, vegetables, and gravy together or separately—whichever works best for your meals.

Freezer: The pork and gravy freeze well. Store in freezer-safe containers for up to 2 months. For best results, freeze the vegetables separately to avoid a mushy texture after thawing.

Reheating: Reheat gently in a saucepan over low heat, adding a splash of broth or water if needed. You can also microwave in short intervals, stirring in between.

Variations for Instant Pot Pork Roast

• Use a Pork Loin: If you prefer a leaner cut, pork loin can be used instead. Reduce the pressure cook time to 35–40 minutes.
• Add More Veggies: Try adding celery, parsnips, or sweet potatoes for variety.
• Make It Smoky: A little smoked paprika in the rub adds depth and a touch of smokiness.
• Try Apple Cider: Swap out the wine for apple cider for a sweet, autumn-inspired twist.
• Add Heat: A pinch of red pepper flakes in the gravy can add a gentle kick.

Tips and Tricks for Success

• Brown the meat: Don’t skip this step—it helps develop flavor and adds color to the final dish.
• Use fresh garlic and onion: Adds real depth to the gravy.
• Cut veggies large: Chopping the carrots and keeping potatoes whole helps them hold their shape.
• Natural release matters: Letting the pot naturally release for at least 10 minutes keeps the meat juicy.
• Taste the gravy: Before serving, give the gravy a taste and adjust salt or mustard to suit your preferences.

Nutrition

Nutrient	Amount (per serving)
Calories	420
Protein	34g
Carbohydrates	25g
Fat	22g
Saturated Fat	8g
Fiber	3g
Sugar	4g
Sodium	720mg

Note: Nutrition values are estimates and may vary based on portion size and ingredient brands used.

FAQs

Can I use a different cut of pork?

Yes. Pork loin or pork sirloin can be used, but reduce cook time to about 35–40 minutes, as they’re leaner and cook faster.

What if I don’t have wine?

No problem. Replace the white wine with an equal amount of chicken broth or even apple cider for a subtle sweetness.

Can I cook the vegetables with the roast from the beginning?

It’s better to add them later. Cooking them with the meat for the full 55 minutes will make them too soft.

Can I make this ahead of time?

Yes. This dish reheats well and even tastes better the next day as the flavors continue to blend.

How do I thicken the gravy without cornstarch?

You can use flour instead—mix 2 tablespoons of flour with 2 tablespoons of butter and whisk it into the hot liquid while on Sauté mode.

Conclusion

This Instant Pot Pork Roast with Vegetables and Gravy is a simple, balanced, and satisfying meal all in one pot. It’s the kind of recipe that fits weeknights and weekends alike—tender pork, flavorful vegetables, and rich gravy, all with minimal cleanup.