Pressure cooker, Sunday dinner, Uncategorized
comments 16

Pressure Cooker Pork Pot Roast

Pressure Cooker Pot Roast |

Pressure Cooker Pot Roast

Fall is here, and I have a taste for pot roast. Time to convert one of my slow cooker recipes to pressure cooking.

Pork shoulder is one of my favorite cuts of meat, especially for pressure cooking. It is meant to be cooked long, low, and slow…but we’re going to cheat by applying pressure. We’ll still get melt-in-your-mouth pork roast, but it will only take a couple of hours, end to end.

This recipe will look familiar to you if you follow this blog – it’s my “fall pork” flavor profile. Apples and thyme, onions and garlic, a little hard cider (or regular cider) and some carrots. The only trick is cutting the roast in half before pressure cooking. Even in a pressure cooker, it takes time for heat to penetrate into the middle of a large pork shoulder, so we’re speeding things up by breaking it into two smaller pieces.

Looking for a perfect pork pot roast from the pressure cooker? Look no further.

Video: Pressure Cooker Pork Pot Roast (2:11)

Pressure Cooker Pork Pot Roast

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pressure Cooker Pot Roast |

Pressure Cooker Pork Pot Roast

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6-8 servings 1x


Pressure Cooker Pork Pot Roast. Tender pot roasted pork – ready in a few hours, thanks to the pressure cooker.


  • 1 teaspoon vegetable oil
  • 3– to 5-pound pork shoulder roast (aka Boston butt roast) cut in half
  • 1 ½ teaspoons fine sea salt
  • ½ teaspoon ground black pepper
  • 1 large onion, peeled and diced
  • 3 cloves garlic, crushed
  • 15-ounce can diced tomatoes
  • 2 teaspoons dried thyme
  • 1 teaspoon ground coriander
  • 1 cup hard cider (or apple cider, or chicken stock, or water)
  • 1 pound baby carrots (or 1 pound carrots, peeled and cut into 1″ chunks)
  • 1 apple, peeled, cored, and cut into slices


  1. Season and sear the roast: Cut the pork shoulder roast in half, then sprinkle with 1 ½ teaspoons salt and ½ teaspoon fresh ground black pepper. Heat 1 teaspoon of vegetable oil over medium-high heat until shimmering. (Use “Sauté” mode adjusted to high in an electric pressure cooker.) Sear the pork roast one piece at a time. Sear each piece on 2 sides – use the largest sides – until it is well browned, about 4 minutes a side. After searing, put the pork in a bowl and save for later.
  2. Sauté the aromatics: Add the onion and garlic to the pressure cooker pot, sprinkle with the thyme and coriander, and sauté, stirring and scraping the browned pork bits from the bottom of the pan. Sauté until the onion softens, about 5 minutes. Pour in the hard cider, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.
  3. Everything in the pot:Add the pork into the pot, and pour in any juices in the bowl. Add the diced tomatoes, carrots, and sliced apple on top of the pork.
  4. Pressure cook the pot roast for 50 minutes with a natural pressure release: Lock the pressure cooker lid and cook at high pressure for 50 minutes in an electric PC, or 45 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes.
  5. Defat the sauce, carve the roast, and serve: Gently move the pieces of pork to a carving board with tongs or a slotted spoon. (Or both – the pork is fall apart tender at this point.) Scoop the vegetables into a serving bowl with a slotted spoon. Pour the remaining liquid in the pot into a fat separator. Carve the roast, cutting it against the grain into ½” thick slices. Sprinkle some salt over the sliced roast, then pour a little of the defatted sauce over it. Serve, passing the rest of the sauce and the vegetables on the side.


Serve this with is mashed potatoes, to help soak up the sauce. (Or crusty bread – another good sauce dipping option.)


  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American
Pressure Cooker Pork Pot Roast - step by step tower image |

Pressure Cooker Pork Pot Roast

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Beef Pot Roast
Slow Cooker Pork Pot Roast
Pressure Cooker Pork Country Ribs with Cider and Mustard

My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from through the links on this site. Thank you.

Sharing is caring!

Filed under: Pressure cooker, Sunday dinner, Uncategorized


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Rachel says

    We had this for dinner and it was really tasty. The meat was really tender and juicy. The vegetables were perfectly cooked. Next time I think I will add some onions. It was absolutely the best roast pork I have ever made.

  2. Karens says

    This was delicious, into my Pinterest, and shared with a few others with instant pots. Super quick, even with quick thaw to get unplanned dinner on the table. Verrry tasty

  3. Chelsea says

    Made it exactly as instructed, minus the mushrooms, and it was incredible! My new go-to recipe for Pork in the Instantpot. Thanks so much!

  4. Kelly says

    I cooked and my family had this last night, exactly as the post. It was delicious and my whole family enjoyed it!. Thanks for the recipe!

  5. Marianne says

    A fab recipe. Try marinating the pork for an hour in a mix of 2 tablespoons ginger-garlic paste, 10 cloves, a teaspoon of cinnamon powder and the salt and pepper.

  6. This make me remember my dad’s roast pork. I will try it tomorrow. Anywway, thank you so much for this!

  7. Julie B says

    Made the recipient with a couple edits. When I first read the recipe I thought it said apple cider VINEGAR. I’m SO glad I re read the recipe! I used chicken broth. I didn’t have coriander so I substituted tarragon and parsley. Lastly my SO abhors tomatoes. 😕 so I omitted the tomatoes. The meat was tender and the recipe was well received. 👍🏻

  8. Bradley Tjapkes says

    WOW! The way I usually look for recipes, I would have passed on this one! I am so glad I did not pass on this.
    This was amazing! I did not have mushrooms and I had to run it through my pressure cooker’s meat cycle twice for a total time of 60 minutes, but it came out amazingly good.
    1 cup of apple cider vinegar scares me but it was so good I shared the link to this recipe with family and friends!

  9. Love the recipe love using my InstaPot just as much. At the end I make a Honey mustard sauce I pour over the Pork Roast set my timer for high 2 minutes then let it natural release before serving. Makes a really good glaze over those carrots too….yummy

  10. “Delicious, 👍” from 2 men, 1 a “wannabe chef”
    The cook, me, found it very easy, and good! I still love my spareribs, lol.

  11. Betsy says

    My husband and I loved this recipe – can’t wait to share with my adult children when they visit. I spooned off the fat and used a measuring cup to separate the fat so I could return juice to pot. I only had apple juice so I used that – next time will use cider. Thanks for a great recipe!

  12. Lysandra Voltaggio says

    This looks so yummy. What can I do if I don’t have a fat separator?

    • Lysandra, Three options:
      1. Skip the defatting step.
      2. Pour the sauce into a large measuring cup, let it settle, and the fat will float to the top. Spoon off as much of the top layer of fat as you can.
      3. (The best option – even better than a fat separator – but you have to plan ahead): After cooking, take the inner pot out of the pressure cooker base, set it aside, and let it cool for an hour. Then, move it into the refrigerator overnight. (It helps to have the non-pressure lid to put on the pot.) The next day, there will be a cap of fat on top; scrape off as much as you can, then put the liner pot back in the pressure cooker, set to saute, and reheat until simmering. Continue with the “remove roast and scoop out vegetables” step, then just pour the sauce into a container.

      • Bill Erwin says

        Mike, a really great receipt, followed your instructions to the letter, which is unusual for me. This meal will be served often in our home. Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.