Instant Pot Pork Roast
An easy Instant Pot Pork Roast recipe with a sweet and tangy glaze. Onions, potatoes, and carrots add savory and delicious flavor to this amazing comfort food, all in one pot!
- 2 tbsp olive oil
- 2 lb pork roast
- 1 yellow onion
- ¼ cup white wine, beer, or chicken stock for de-glazing
- 3 potatoes chopped 1-inch cubes
- 4 carrots chopped
- 2 tbsp brown sugar
- 1 tsp garlic powder
- ¼ tsp cinnamon
- 1 tsp thyme
- 2 tsp dried onion
- ½ tsp salt and pepper
- ½ tsp dijon mustard
Whisk together dry-rub ingredients (except dijon mustard) in a bowl. Set aside.
On low sauté setting, add olive oil until heated. Add pork roast and sear, about 2 minutes each side. Remove with tongs. Remove.
Brush pork with dijon mustard then pat on the dry rub ingredients.
Add onions and more olive oil to the Instant Pot and caramelize until translucent. Deglaze with ¼ cup white wine, beer or chicken stock.
Place trivet inside Instant Pot. Add pork roast. Pressure cook at high for 65 minutes. Quick release.
Add in chopped veggies on top of trivet, surrounding the pork roast. Seal and pressure cook for 4 additional minutes. Quick release.
Calories: 370kcal | Carbohydrates: 30g | Protein: 37g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 310mg | Potassium: 1212mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6813IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 2mg