Pork loin roast is tender and juicy when made in your electric pressure cooker.
This boneless pork loin roast also includes a flavorful gravy recipe for the roast and sides. It’s all done in your instant pot in under an hour.
If you’ve had a busy day. Or if your dinner hour is way busy. Drag out your Instant pot and let it do its magic for you.
Serve the roast pork and gravy with a salad and a piece of really fine sourdough bread. A beauty of a meal.
This Instant pot pork roast recipe makes a wonderful weeknight dinner. It’s so easy to make and does not require watching.
Make brown rice Quinoa blend as a side dish. Or make the traditional mashed potatoes. The gravy is so good with it.
Tips on Cooking Meat with the Instant Pot:
Instant pot pork loin recipe method is a bit different from the oven method you may be used to.
- Remember: When cooking under pressure the cooking time is determined by the THICKNESS of your meat. NOT the weight.
- If you slice up your pork roast into one inch slices and then put them in the instant pot Adjust the cooking time downward to 15 or 20 minutes.
- For example I cooked both of the pieces of this pork roast for the same amount of time for two different dinners. And they came out beautifully even though one was a pound heavier. Because the thickness of the meat was the same. EVEN IF THE ROAST WEIGHT IS HEAVIER.
- This is important to remember or you will wind up with all the juice on the outside of your meat. NOT on the inside where you want it.
Use at least one cup of WATER (OR free range organic chicken stock) in the pot bottom:
- You still need to bring the water in the pot up to at least one cup or your pork roast may burn and the pot may not pressurize.
- Instant pots must have one cup or more liquid in the bottom of the pot in order to correctly pressurize and cook.
- So no matter how much water you used to deglaze when browning the meat. Add more to get the required amount of one cup of water (or watery liquid). You won’t hurt the meat by adding a bit more water just don’t get ridiculous about it.
When your instant pot dings let the pot natural release the pressure for 15 minutes. Then quick release. Remove the meat to a serving tray to rest. Now make your gravy.
This gravy is made from the drippings left in the instant pot once the pork roast is finished and resting. The gravy is FULL of delicious flavor. Just like Grandma made from the drippings in the bottom of her roasting pan. The instant pot makes it really easy to make your own drippings gravy and it’s all done in one pot.
You may make as much or as little gravy as you prefer for your family.
Adjusting the Gravy Volume:
- Just add enough water to create the quantity of gravy you want.
- For example a quart of water will give you a little over a quart of gravy. I recommend you build the gravy amount you need to the side dishes you choose.
- The gravy amounts in the recipe card are for just the meat and a small side. If you make mashed potatoes or two gravy loving sides. Make more gravy.
- THEN You will need to also add in more flour and seasonings to thicken the extra volume of gravy and bring up the flavor a bit.
- Be SURE you allow the pot to boil on the saute function long enough to turn the gravy from opaque to transparent.
- Adjust it to your preferences and Salt and pepper to taste.
Pork Roast Recipe with Gravy:
Visual Guide to this Recipe:
Here is a visual walkthrough of this Pork roast and Gravy Recipe. Watch our video for a complete demonstration of this recipe.
Food Safety note:
According to the USDA FSIS
- Pork roast should be cooked to 145 degrees to be safe for human consumption.
- Check your roast temp with your meat thermometer before unloading it from your instant pot.
- If the temp is too low seal the pot and cook on manual high pressure for another five minutes.
- Then quick release and check the temperature again.
- Finally the FDIS recommends that you rest your pork for at least three minutes before serving for food safety. Resting up to 15 minutes is ideal.
Resting your meat is beneficial for any grilled cooked or fried meat. Kayti says more about this in her pan fried chicken recipe.
Please rate this recipe and let us know in the comments below how this recipe goes for you.
Your Printable Recipe Card:
Pork Roast Recipe - Instant Pot
Pork loin roast is tender and juicy when made in your electric pressure cooker. This recipe also makes a flavorful gravy for the roast and side dishes.
- 2.5 lb Pork Roast
- 1 Tablespoon avocado oil
- 1-1/2 cup water (OR chicken broth)
- 1 tsp. Montreal seasonings (more as desired)
- 1 Tablespoon Rosemary leaves
- 4 garlic cloves-roasted (or use any you have on hand)
- 2 tablespoons flour (more as needed for extra gravy or a thicker consistency)
Pork Loin Roast Recipe
Brown the roast:
- Set your instant pot to Sautè function.
- Add in the oil. Sprinkle 1/2 of the spices in the oil.
- Place the pork roast in the pot and brown on all sides. Deglaze with water as needed.
- Sprinkle the remaining seasonings- roasted garlic goes in now) over the browned pork roast.
Cook the Roast:
- add remaining water (OR chicken stock) to get the amount to at least 1 cup in the bottom of the pot.
- Lock down the lid on your instant pot and seal the vent.
- Set the instant pot to manual high pressure for 30 minutes.
- Natural release 10 minutes.
- Remove to plate and let roast rest at least 10 minutes.
Make the Gravy:
- Set the instant pot to saute. Bring the drippings to a boil.
- Whisk the flour and 1/2 Cup of water together to form a roux.
- Pour the roux into the drippings through a sieve to remove lumps.
- Bring the pot to a boil and stir constantly until the drippings form a gravy.
- Remove from heat and serve over the sliced pork roast.
This gravy is made from the drippings left in the instant pot once the pork roast is finished and resting.
- You may make as much or as little gravy as you prefer for your family. Just add enough water to create the quantity of gravy you want.
- For example a quart of water (or use chicken stock) will give you a little over a quart of gravy.
- You will need to also add in more flour and seasonings to thicken the extra volume of gravy and bring up the flavor a bit.
- Adjust it to your preferences.
Use either dried rosemary or fresh leaves if you have them as I did.
Remember: When cooking under pressure the cooking time is determined by the THICKNESS of your meat. NOT the weight.
I cooked two pieces of pork roast for the same length of time that were a whole pound different in weight. BUT if you are cooking a small thin piece of roast or if you cut your roast into smaller slices before cooking. Adjust the cooking time downward to 20 minutes.
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Serving Size6 oz.
Amount Per Serving Calories 481Total Fat 35gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 20gCholesterol 137mgSodium 143mgCarbohydrates 4gFiber 0gSugar 0gProtein 36g
Wednesday 4th of December 2019
Just as an fyi; "roux" is what you've been talking about. A French word. Not, "rue".
Thursday 5th of December 2019
Thanks! I updated the post. My Grandma had it wrong in her recipe notes. HaHa! :) Have a great day!
Tuesday 30th of July 2019
Is the rosemary fresh or dried? When do you add the garlic? It's one teaspoon of Montreal seasoning, correct? In step 9, 1.2 cups of water is supposed to be 1/2 cup? Thanks! Looking forward to trying this.
Tuesday 30th of July 2019
HiJane, Thanks for asking! To be clear. The rosemary I used was actually from the rosemary plant in my greenhouse. Feel free to use dried rosemary if that's what you have on hand. Add the roasted garlic in step four with the remaining seasonings. Use one tsp. Montreal seasonings but feel free to adjust that amount to your tastes.You may want up to a tablespoon if you use it on the meat as well as in the oil when browning the pork roast. Use 1/2 cup of water in with the flour in step 9. I'll do a revision in the recipe card to make these points more clear. Thanks and please let us know how this recipe works for you. Have a great day.