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sliced pork butt roast on plate with onion gravy and cauliflower..
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5 from 8 votes

Simple Instant Pot Pork Roast With Onion Gravy

This recipe for an instant pot pork roast makes a flavorful, sliceable pork butt roast with a rich onion gravy. It cooks in less than half the time of an oven pork roast and needs just a few ingredients.
Prep Time5 minutes
Cook Time40 minutes
Natural release10 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 3

Ingredients

  • 1.5 pound pork butt roast, Note 1
  • seasoning: garlic powder, salt, black pepper, Note 2 PLUS a dusting of flour (optional)
  • 1 tablespoon olive oil (plus 1 tsp extra if needed)
  • 1 medium onion, any kind (2 cups/160 grams sliced or diced)
  • 2 teaspoons crushed garlic (2 cloves) or 1/2 teaspoon granulated garlic
  • 1 cup beef or chicken broth (I use beef broth) (plus 1/4 cup wine - optional)

Seasoning for gravy

  • 1/2 teaspoon dried rosemary or thyme
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon soy sauce (optional) I add if using chicken stock or broth
  • salt and pepper to taste

To thicken gravy

  • 1 1/2 tablespoons cornstarch (plus 2 tbsp water)

Instructions

  • PRESS SAUTÉ FUNCTION: to heat instant pot to "HOT". Add 1 tablespoon oil.
  • SEASON PORK BUTT: Pat meat dry with a paper towel. Generously sprinkle salt, pepper, garlic powder evenly over the pork butt. Dust lightly with 1-2 teaspoons flour to help create a great golden brown crust.
  • SEAR PORK: on all sides, about 7-8 minutes total or until golden brown. Remove to plate.
  • SAUTÉ ONIONS: Add onions. If bottom of the pot is dry, add another teaspoon oil. Sauté for 3 minutes until edges start to turn brown. Add crushed garlic in last 30 seconds. Keep Sauté function on.
  • ADD COOKING LIQUID: Add 1 cup broth, 1/2 teaspoon dried rosemary or thyme (or 1-2 small rosemary sprigs if you have - not no more than that) and a splash of wine if using. Stir and scrape up brown bits on bottom of pot for 30 seconds. This will help prevent a burn message. Press CANCEL.
  • PRESSURE COOK: Place metal trivet over liquid/onions and then place pork butt on top of trivet. Lock lid on instant pot. Turn valve to SEALING. Set HIGH PRESSURE to the correct time for size of pork, Note 3. It will take about 5 minutes to come to pressure before the countdown starts for cooking.
    When time finishes, do a 10 minute natural release. Instant pot will show an "L" and count from 1 to 10 minutes. Then turn valve to VENT and release remaining pressure. When button on lid drops, carefully open lid. Press CANCEL.
    Transfer meat to a plate. Remove trivet. Skim grease from top of liquid if needed. Internal temperature of pork should be 145F/62.8C. {Note 4 shows timing steps for entire recipe). Note 5 to cook carrots and potatoes.
  • FINISH ONION GRAVY: Set instant pot to SAUTÉ setting. Combine 1 1/2 tablespoons cornstarch with 2 tablespoons water in a small bowl or cup to make a cornstarch slurry. Add Dijon and soy sauce if using. When liquid in pot starts bubbling, add slurry and stir 1-2 minutes until thickened. Taste and adjust seasonings for a more flavorful gravy if needed eg, more thyme, salt or pepper as needed.
  • SLICE AND SERVE: Slice pork butt and transfer to a plate. Spoon over onion gravy and serve with mashed potatoes or other sides.

Notes

  1. Pork roast options:
    • A boneless pork butt is usually 2-3 pounds (0.9-1.36 kg) and 2-3 inches (5-7.6 cm) thick. You can use a bone-in pork butt roast, but it's harder to carve.
    • Pork shoulder is very similar and can be substituted (it will take a little longer since it is thicker).
  2. Pork seasoning variation: in addition to salt, pepper and garlic powder, add a sprinkle of thyme and/or onion powder if you like. Or simply use a pork dry rub instead.
  3. Cooking time for pork based on thickness of pork: 
    • The general rule of thumb is 15 minutes per pound/450 grams.
    • For a cut that is 2 - 2 1/2 inches thick (5.0 - 6.3 cm), I prefer 14 minutes per pound. I find this results in more tender meat.
    • For larger thicker cuts (usually a pork shoulder roast), cook 17 minutes per pound.
  4. Timing for total recipe: Prep pork and heat instant pot (6 minutes) + sear pork (7 minutes) + sauté onions (3 minutes) + time for instant pot come to come to pressure (5 minutes) + cook time (14 min x 1.5 lbs/680 kg = 21 minutes) + natural release (10 minutes) + thicken gravy (3 minutes) = 55 minutes.
  5. To cook carrots and potatoes in instant pot: To make a complete meal, after you remove pork to a plate, add 2 potatoes and 2 peeled carrots cut into 1 1/2 inch pieces to instant pot. Cover with lid, set to Seal, set High pressure for 3 minutes. When done, do a quick pressure release. 
  6. Make ahead:
    • Make the full recipe ahead. Cool, slice, toss with the gravy and place in the fridge for 1-2 days.
    • Gently reheat in the microwave for a few minutes on medium. Add more time in small increments if necessary. Don't overheat the pork or it will become rubbery.
    • Store leftovers in an airtight container for 2-3 days in the fridge. May be frozen for up to 2 months. 
 
Nutrition values are estimates using beef broth and do not include optional ingredients (soy sauce, Dijon, wine).
Calories: 379kcal | Carbohydrates: 8g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 4711mg | Potassium: 875mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg