This Pressure Cooker Pork Roast is super juicy and packed with flavor! It cooks quickly, becoming so tender that it practically falls apart on your fork. Yummy!
It’s a lifesaver for busy days. I love serving it with mashed potatoes and veggies to soak up all that delicious gravy. Your taste buds will thank you! 😋
Key Ingredients & Substitutions
Pork Roast: A shoulder roast or loin works well here. Shoulder is great for its marbling and flavor; loin is leaner. If you’re looking for a lighter option, boneless chicken can also be used, but it will cook faster.
Spices: The seasoning mix is key! If you don’t have smoked paprika, regular paprika or chili powder can substitute. For a kick, try adding cayenne pepper. Don’t worry about having exact amounts; you can adjust to your taste!
Chicken Broth: Using broth adds depth. Feel free to swap with vegetable broth for a vegetarian version, or even water if you’re in a pinch. Homemade stock is always a lovely choice if you have it!
Onions & Garlic: These add so much flavor. If you’re short on time, onion powder can replace fresh onions, and you can use garlic powder instead of minced garlic. But I find fresh is always best for flavor!
How Do I Ensure My Pork Roast is Perfectly Cooked?
Cooking a pork roast in a pressure cooker requires some attention to detail to ensure it turns out tender and juicy.
- First, rub the seasoning all over the roast thoroughly for even flavor. Don’t skip this step!
- Make sure to sear the roast in hot oil until it’s browned on all sides; this helps lock in moisture.
- Keep an eye on the cooking time; about 15 minutes per pound is a good guideline for pork. Adjust as needed based on your roast size.
- Let the steam release naturally for at least 10 minutes to keep the meat juicy, then quick release. Don’t rush this step!
- Rest the pork before slicing. Cover it with foil to keep it warm and let the juices redistribute for about 10 minutes.
How to Make Pressure Cooker Pork Roast
Ingredients You’ll Need:
For the Pork Roast:
- 3 to 4 lb pork roast (shoulder or loin)
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup chicken broth or water
- 1 large onion, sliced
- 4 cloves garlic, minced
- Fresh rosemary sprig for garnish (optional)
- Baby carrots and pickles for serving (optional)
How Much Time Will You Need?
This dish takes about 15-20 minutes for preparation and an additional 60 minutes for cooking in the pressure cooker. You’ll want to allow for a 10-15 minute natural pressure release after cooking. In total, you’re looking at around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Seasoning
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary. Mix them well to create a flavorful seasoning blend.
2. Season the Pork Roast
Rub this seasoning mixture all over the pork roast, making sure it’s coated evenly for the best flavor.
3. Sear the Pork Roast
Turn on your pressure cooker to the sauté setting. Add the olive oil and heat it until it’s shimmering. Sear the pork roast on all sides until it’s nicely browned, around 3-4 minutes per side. Once done, carefully remove the roast and set it aside.
4. Sauté Onions and Garlic
Add the sliced onions and minced garlic to the pressure cooker. Sauté them for about 2-3 minutes, or until the onions have softened and the garlic is fragrant.
5. Deglaze the Pot
Pour in the chicken broth (or water), scraping the bottom of the pot to release any browned bits. This adds more flavor to your dish!
6. Cook the Roast
Place the pork roast back into the pressure cooker on top of the onions. Seal the lid securely and cook on high pressure for about 60 minutes. Remember, for larger roasts, you might need to adjust your cook time—about 15 minutes per pound is a good rule of thumb!
7. Release the Pressure
When cooking is done, let the pressure release naturally for 10-15 minutes. After that, perform a quick release to let out any remaining pressure. Always be careful during this step!
8. Rest and Serve
Carefully remove the roast from the cooker and cover it with foil. Let it rest for about 10 minutes; this helps keep it juicy. Then, slice the pork roast and garnish with a fresh rosemary sprig if you’d like!
9. Enjoy Your Meal!
Serve your delicious pork roast with baby carrots, pickles, or any side vegetables you love. Don’t forget to spoon some of those tasty juices over the meat for extra flavor!
Enjoy your tender, juicy Pressure Cooker Pork Roast!
Can I Use a Different Cut of Pork?
Definitely! You can use a pork loin or shoulder for this recipe. If you prefer a leaner option, a tenderloin is great too, but it will cook faster, so keep an eye on the time.
What If I Don’t Have a Pressure Cooker?
No worries! You can cook this roast in an oven. Preheat to 325°F and roast for about 3-4 hours, or until it’s tender and reaches an internal temperature of 145°F. Just be sure to keep an eye on it, basting occasionally!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the sliced pork in a freezer-safe container for up to 3 months. Just thaw in the fridge before reheating!
What Sides Pair Well with This Dish?
Baby carrots and pickles are a great start! Other delicious options include mashed potatoes, roasted vegetables, or a fresh salad. The juices from the roast make great gravy for drizzling over your sides!