Instant Pot Pork Roast with Vegetables and Gravy: Quick & Easy Comfort Food

Craving a hearty, comforting Sunday dinner but short on time? This Instant Pot Pork Roast with vegetables and rich homemade gravy is your ultimate solution! Transform a simple 1-pound pork loin roast into a tender, flavorful meal complete with carrots, potatoes, and onions, all cooked to perfection in your pressure cooker.

Pork roast on white plate with gravy and vegetables

Many of us grew up with the tradition of classic Sunday dinners—meals like meatloaf, slow-roasted beef, or rich pork chops with mushroom gravy. While these dishes evoke a wonderful sense of nostalgia, preparing them often meant spending hours in the kitchen, especially when dealing with tougher cuts of meat.

As an adult, I’ve found joy in recreating these beloved recipes, but with a modern twist. The challenge with traditional comfort foods often lies in their lengthy cooking times. Thankfully, with the advent of the Instant Pot, you can now enjoy these deeply satisfying meals in a fraction of the time, without compromising on flavor or tenderness.

You’ve likely heard of the Instant Pot, but if you’re new to the world of pressure cooking, it’s a game-changer. An Instant Pot is a multi-cooker that uses steam pressure to cook food significantly faster than conventional methods. While pressure cooking isn’t a new concept, modern electric pressure cookers like the Instant Pot have made it incredibly accessible and safe for home cooks. Gone are the days of intimidating stovetop pressure cookers; today’s models offer intuitive controls and built-in safety features that make them a joy to use.

Once you understand the basic principles of how your pressure cooker works, you’ll be amazed at its versatility. From savory main courses like this Instant Pot Pork Roast to unexpected delights like Instant Pot Cheesecake or even Instant Pot Pumpkin Cheesecake, the possibilities are endless!

Following the success of my Instant Pot Beef Stew for Two, which was incredibly popular for its perfectly scaled-down portion, I’m excited to share another classic recipe tailored for smaller households: Instant Pot Pork Roast with Vegetables and Gravy. This recipe focuses on a manageable 1-pound pork loin roast, served with a medley of carrots, potatoes, celery, and onion, all bathed in a luscious pan gravy made directly from the flavorful drippings.

This Instant Pot version is an adaptation of my popular small oven-roasted pork roast, specifically optimized for pressure cooking. Whether you’re looking for a comforting weeknight meal, a special Christmas dinner for two, or just a delicious Sunday supper, this recipe delivers maximum flavor with minimal effort.

Sliced pork roast on white plate with vegetables and gravy

Why Choose an Instant Pot for Pork Roast?

The Instant Pot offers several compelling advantages when cooking a pork roast, making it superior to traditional oven roasting or even slow cooking for this particular dish.

Unmatched Speed: The most significant benefit is speed. A pork loin roast that might take nearly 2 hours to become tender in a conventional oven can be perfectly cooked in about 30 minutes in your Instant Pot. This means you can enjoy a hearty roast dinner even on a busy weeknight.
Enhanced Flavor Through Searing: Unlike many slow cookers where inserts aren’t stovetop-safe, the Instant Pot allows you to sear your meat directly in the pot using its “Sauté” function. This crucial step creates a flavorful, caramelized crust on the pork, locking in juices and adding a depth of flavor that can’t be achieved by simply boiling or steaming. This means fewer dishes to wash and more flavor in every bite.
Consistent Tenderness: The high-pressure environment of the Instant Pot breaks down tough fibers in the meat much faster, ensuring a consistently tender and juicy roast every time.
One-Pot Meal Convenience: Cook your pork and vegetables together in the same pot, then use the residual liquid to create a rich, homemade gravy. This truly makes it a one-pot wonder, simplifying both cooking and cleanup.
Energy Efficiency: Pressure cooking is generally more energy-efficient than using a conventional oven for extended periods, as it uses less energy for shorter cooking times.

Ready to experience the magic? I personally use the LUX60V3 6-in-1 Instant Pot, which is a fantastic all-rounder and readily available on Amazon (affiliate link).

Key Ingredients for Instant Pot Pork Roast with Vegetables

To create this mouthwatering Instant Pot pork roast with potatoes and carrots, you’ll need a selection of fresh ingredients and pantry staples:

Pork Loin: Crucial for this recipe! Ensure you select a pork loin, not a pork tenderloin. More details on their differences below. For a 1-pound roast, boneless is generally easier to handle and slice for serving.
Salt and Black Pepper: Essential for seasoning the pork and bringing out its natural flavors. Kosher salt is recommended for its coarse texture and controlled seasoning.
Olive Oil: Used for browning the pork loin, creating a delicious crust and adding initial flavor.
Broth: Chicken or vegetable broth works perfectly to create the cooking liquid and the base for your gravy. While pork broth is ideal, it’s often hard to find, and chicken broth offers a complementary flavor.
Onion: A small yellow or white onion, sliced into large pieces, will add sweetness and savory notes without becoming overly mushy during pressure cooking.
Potatoes: Red, gold, or Russet potatoes, cut into 1-inch pieces, are excellent choices. Red potatoes hold their shape well, while Russets absorb more flavor.
Garlic: Whole, peeled garlic cloves infuse the broth and vegetables with a robust aroma and taste.
Celery and Carrots: Cut into 1-inch pieces, these classic aromatics provide flavor, texture, and beautiful color to the dish. Cutting them larger prevents them from becoming too soft.
Rosemary: Fresh rosemary sprigs are a traditional and highly recommended pairing for pork, offering a fragrant, earthy aroma. Fresh thyme can be used as an alternative.
Cornstarch and Water: This simple slurry is the secret to a perfectly thickened gravy, ensuring it’s smooth and pourable, not watery.
Milk: A touch of milk at the end adds a delightful creaminess to your homemade pan gravy, enhancing its richness and mouthfeel.

Understanding Pork Cuts: Loin vs. Tenderloin

Navigating the meat aisle can sometimes be confusing, especially when faced with similarly named cuts. The distinction between pork loin and pork tenderloin is critical for this recipe, as they are not interchangeable.

Pork Loin (often labeled ‘loin roast’ or ‘center cut loin’): This is a wide, thick, and relatively lean cut, typically sold with a fat cap on top. It’s ideal for roasting whole due to its size and the protective fat layer, which helps keep the meat moist. When cooked properly, it yields tender, sliceable meat. This is the cut you want for this Instant Pot Pork Roast.
Pork Tenderloin: In contrast, pork tenderloin is a long, thin, and very lean cut of meat. It contains minimal fat and cooks very quickly. If you were to roast a tenderloin for the same duration as a loin roast, it would dry out and overcook rapidly, resulting in tough meat. Tenderloin is better suited for quick-cooking methods like grilling, searing, or pan-frying.

For this recipe, boneless pork loin is highly recommended, as it makes slicing and serving much easier after cooking.

Can I Substitute Pork Shoulder for Pork Loin in This Recipe?

While pork shoulder (also known as pork butt) is a large cut of pork, it is not a suitable substitute for pork loin in this Instant Pot roast recipe. Pork shoulder is a much fattier, tougher cut that requires significantly longer cooking times and is typically used for dishes like pulled pork, where it’s cooked until it literally falls apart. Substituting it would result in a very different texture and cooking outcome than intended for this sliced roast.

How To Buy a 1-Pound Pork Loin Roast for Smaller Servings

Most traditional pork roast recipes are designed to feed a crowd, often calling for 2-3 pound cuts. However, if you’re cooking for one or two people, a large roast can mean a week’s worth of leftovers, which might not be ideal (especially since accompanying vegetables don’t always freeze well).

This recipe is specifically developed for a 1-pound pork loin roast, providing just enough for 1-2 servings without an overwhelming amount of leftovers. The challenge often lies in purchasing this smaller quantity:

Visit Your Butcher Counter: The best option is to ask a butcher at your grocery store to cut a 1-pound piece of pork loin for you. They can easily custom-portion larger roasts.
Portion a Larger Roast Yourself: If your store doesn’t have a butcher counter, buy the smallest pork loin roast available (often 2-3 pounds). Once home, use a digital food scale to divide the meat into roughly 1-pound portions.

For example, if you buy a 2.25-pound pork loin, you can cut it into two pieces, each weighing just over 1 pound. Wrap the extra portion tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 6 months, ready for your next Instant Pot meal!

Sliced pork roast on white plate with potatoes, carrots, and gravy

How To Cook Instant Pot Pork Roast With Vegetables: A Step-by-Step Guide

Making a tender and flavorful pork roast in your Instant Pot is surprisingly simple. Follow these steps for perfect results:

Sear the Pork: Begin by seasoning your 1-pound pork loin roast generously with salt and pepper. Add olive oil to your Instant Pot and select the “Sauté” function. Once hot, carefully add the pork, fat-side down if applicable. Sear each of the four sides for 1-4 minutes until deeply browned. This browning step is crucial for developing rich flavor through the Maillard reaction.
Deglaze the Pot: After searing, press “Cancel.” Pour in the broth and immediately use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. This step, known as deglazing, is essential to prevent a “Burn” error during pressure cooking and incorporates all those delicious caramelized flavors into your broth.
Add Vegetables and Aromatics: Arrange the sliced onion, potatoes, garlic, celery, carrots, and a sprig of fresh rosemary around the pork in the pot. You can sprinkle the vegetables with a little salt for extra seasoning.
Pressure Cook: Secure the lid on your Instant Pot, ensuring it’s locked into place. Turn the steam release valve to the “Sealing” position. Select the “Meat/Stew” function and set the cook time to 25 minutes. The Instant Pot will display “On” while it builds pressure, which typically takes 10-15 minutes, depending on the temperature of your ingredients (warm broth will heat faster than cold). Once at pressure, the timer will begin counting down.
Natural Release and Quick Release: After the cooking cycle finishes and the Instant Pot beeps, allow it to naturally release pressure for 10 minutes. This “Natural Release” (NR) helps to keep the meat tender and prevents it from drying out. After 10 minutes, carefully move the steam release valve to “Venting” for a “Quick Release” (QR) to release any remaining pressure. Once the float valve drops, you can safely unlock and open the lid.
Check Doneness and Rest: Use a meat thermometer to check the internal temperature of your pork loin; it should read between 145°F and 160°F. If it’s not quite done, re-cover and cook for another 5 minutes under pressure. Once cooked, transfer the pork to a cutting board and let it rest for at least 10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful roast.
Strain Vegetables: While the pork is resting, place a strainer over a large bowl and carefully strain the cooked vegetables from the cooking liquid. Keep the vegetables warm for serving.
Prepare the Gravy: Now, you’re ready to make your delicious Instant Pot gravy with the leftover broth!

How long to cook pork roast in Instant Pot?

The total active and passive time for your Instant Pot pork loin roast with vegetables is approximately 65 minutes. Here’s a quick breakdown:

Browning Pork: 10 minutes
Preheating/Building Pressure: 10-15 minutes (variable)
Pressure Cooking Time: 25 minutes
Natural Pressure Release: 10 minutes
Resting Meat & Making Gravy: 10 minutes

This efficient timeline ensures you have a delicious, home-cooked meal on the table in about an hour, from start to finish.

Making the Perfect Instant Pot Gravy

While your pressure cooker pork roast is resting, you can quickly whip up a rich, flavorful gravy from the pan drippings directly in your Instant Pot. This is another fantastic feature of the Instant Pot!

Return Liquid to Pot: After straining the vegetables, pour the flavorful liquid back into the Instant Pot.
Prepare Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. This is your slurry, which will thicken the gravy.
Thicken the Gravy: Select the “Sauté” button on your Instant Pot. Once the display shows “Hot,” slowly stir the cornstarch slurry into the simmering broth. Continue to stir gently, allowing the gravy to come to a boil and thicken. This usually takes about 5 minutes.
Finish and Season: Once the gravy reaches your desired consistency, stir in 1 tablespoon of milk for added creaminess. Taste and adjust seasoning, adding up to 1/4 teaspoon of salt if needed. Press “Cancel” to turn off the heat.

Serving Suggestions and Pairings

Your Instant Pot Pork Roast with Vegetables and Gravy is a complete meal on its own, but you can enhance the dining experience with a few simple additions:

Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the roast.
Crusty Bread or Dinner Rolls: Perfect for soaking up every last drop of that delicious gravy.
Steamed Green Beans or Asparagus: For an extra boost of green vegetables, a simple side of steamed green beans or asparagus is a great choice.
Applesauce: A classic pairing with pork, a side of homemade or store-bought applesauce adds a touch of sweetness.

Troubleshooting Common Instant Pot Pork Roast Issues

Even with a straightforward recipe, minor issues can sometimes arise. Here’s how to troubleshoot them:

“Burn” Error: This typically occurs when there are food particles stuck to the bottom of the pot, preventing proper pressure buildup. Always ensure you thoroughly deglaze the pot after searing the meat by scraping up all brown bits. Adding enough liquid (broth in this case) also helps. If the error occurs, release pressure, remove food, clean the bottom, add more liquid if needed, and restart.
Pork Not Tender Enough: If your pork feels tough, it simply needs more cooking time. Lock the lid back on, set the valve to “Sealing,” and pressure cook for an additional 5-10 minutes. Let it naturally release for a few minutes before checking again.
Vegetables Too Mushy: This can happen if vegetables are cut too small or cooked for too long. For optimal texture, ensure carrots, potatoes, and celery are cut into 1-inch pieces. If you prefer firmer vegetables, you can add them later in the cooking process (e.g., after the initial 10-minute natural release, then pressure cook for another 5 minutes).
Gravy Too Thin: If your gravy isn’t thickening, ensure your cornstarch slurry is lump-free and you bring the liquid to a simmer on the “Sauté” mode. You can add a little more cornstarch slurry (mixed with cold water) and simmer again until the desired consistency is reached.

Storage and Reheating Leftovers

This recipe is designed for minimal leftovers, but if you do have some, here’s how to store and reheat them:

Storage: Store leftover pork roast, vegetables, and gravy separately in airtight containers in the refrigerator for up to 3-4 days.
Reheating Pork: Gently reheat sliced pork in the microwave with a splash of broth or water to prevent drying out, or in a covered oven-safe dish at 300°F (150°C) until warmed through.
Reheating Vegetables: Reheat vegetables in the microwave or a pan. Be aware that potatoes can become a bit mushy after reheating.
Reheating Gravy: Reheat gravy gently on the stovetop over low heat, stirring occasionally, or in the microwave. If it’s too thick, add a little broth or water to thin it out.
Freezing: Cooked pork loin can be frozen for up to 3 months. Wrap slices tightly in plastic wrap and then foil, or place in a freezer-safe bag. The gravy also freezes well. However, cooked potatoes and carrots tend to become watery and mushy after thawing and reheating, so it’s generally best to consume them fresh.

No more waiting hours for a delicious, home-cooked roast! With your Instant Pot, you can enjoy a tender pork loin roast, perfectly cooked vegetables, and a luscious homemade gravy in just over an hour. This recipe is a testament to how modern kitchen appliances can bring classic comfort foods back to our dinner tables, even on the busiest of days.

Instant Pot Pork Roast With Vegetables

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
1 hour 5 minutes

Total Time:
1 hour 20 minutes

Looking for a fast way to cook a small pork roast? Learn how to make Instant Pot Pork Roast with vegetables (carrots, potatoes, onion) and gravy. Makes 1 pound pork loin roast.

Ingredients

1 pound (16 ounces) pork loin (not tenderloin)
Salt (kosher preferred) and black pepper, to taste
1 tablespoon olive oil
1/2 cup chicken or vegetable broth/stock
1/2 small yellow or white onion, sliced (about 1 cup)
1/2 pound (8 ounces) red potatoes, cut into 1-inch pieces (about 2 large potatoes)
8 garlic cloves, peeled
2 ribs celery, cut into 1-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 sprig fresh rosemary

Gravy

1 tablespoon cornstarch
1 tablespoon water
1 tablespoon milk

Instructions

1. Season the pork on both sides with salt and pepper.

2. Add oil to an 8 Quart Instant Pot and select the Sauté button. When display says “Hot”, add pork fat side down. Sear for 4 minutes or until brown then flip and sear another 4 minutes or until brown.

3. Turn the pork onto one side and sear for 1 minute or until brown then sear the remaining side for 1 minute or until brown.

4. Select Cancel. Add the broth and scrape the brown bits off of the bottom with a wooden spoon (this will help prevent a Burn error).

5. Add the onion, potato, garlic, celery, carrot, and rosemary around the pork. Sprinkle the vegetables with salt.

6. Cover the pot with the lid and lock. Set the steam release valve to Sealing.

7. Select the Meat/Stew button and set the cook time to 25 minutes. The screen will display “On” until the preheating cycle is complete, about 10 minutes (if ingredients are cold such as the broth, it will take longer to preheat). It’ll then change from “On” to “25”. Steam coming from the valve during preheating is normal.

8. Once the cooking cycle has finished and beeped, allow the pot to sit untouched for 10 minutes for a natural release then move the valve to Venting for a quick release. Once the float valve is down and all pressure is released, unlock and open the lid.

9. Check the internal temperature of the pork with a thermometer, which should read between 145F – 160F. If pork isn’t done, repeat steps 6-8 with a cook time of 5 minutes. Transfer the pork to a plate and let rest for 10 minutes.

11. While the pork is resting, place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid back into the Instant Pot.

12. Mix together cornstarch and water until smooth. Stir into the liquid then select the Sauté button. When display says “Hot”, bring to a simmer. Cook until thickened, about 5 minutes. Stir in the milk. Taste and add up to 1/4 teaspoon salt if necessary. Select Cancel to turn off the heat.

13. Slice your pork then serve with vegetables and gravy.

Notes

Don’t have an Instant Pot? Check out my Small Pork Roast cooked in the oven.
Enjoyed this recipe? Check out my Instant Pot Beef Stew.

Did you make this recipe?

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First published January 16, 2020

Tender Instant Pot Pork Roast and Vegetables