Instant Pot Pork Roast Recipe With Vegetables: Pressure-Cooked One-Pot Feast

This recipe proves that exceptional meals don’t require hours in the kitchen. My grandmother never used a pressure cooker, but she’d approve of this one-pot method for delivering fall-apart tender pork with perfectly cooked vegetables.

What takes traditional roasting hours happens here in under 90 minutes. The Instant Pot locks in flavors while the pork and vegetables cook together, creating a complete meal with minimal cleanup.

You’ll get juicy, flavorful pork surrounded by carrots, potatoes, and onions that absorb the rich cooking liquid. It’s the kind of dish that feels like a Sunday dinner but fits into a busy weeknight.

Serve straight from the pot for a hearty, satisfying meal the whole family will love.

Ingredients for Instant Pot Pork Roast Recipe with Vegetables

Pork shoulder, potatoes, carrots—everything cooks together in one pot. Simple and satisfying.

The pork shoulder is non-negotiable here—bone-in or boneless both work, but avoid lean cuts like tenderloin (they’ll dry out). Costco has great prices for larger roasts, or ask your butcher to cube it for you. For the potatoes, Yukon Golds hold their shape better than russets. Look for firm carrots with bright color—avoid the floppy, pre-peeled kind (they lose freshness fast).

No pork shoulder? Pork butt is essentially the same thing (just different names for the same cut). Swap potatoes for sweet potatoes if you prefer, but cut them the same size. Out of Dijon? Whole-grain mustard at the same amount works. The herbs can be fresh—use triple the amount if going that route. No Instant Pot? A Dutch oven on the stovetop takes longer but gets you there.

This keeps beautifully—tastes even better the next day. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 3 months. I like to portion it out for easy lunches. The cooking liquid is gold—save it for soups or sauces.

Step-by-Step Instructions for Instant Pot Pork Roast With Vegetables

This one-pot method delivers fall-apart tender pork and perfectly cooked vegetables every time.

Step 1: Sear the Pork Shoulder to Build Flavor

Set your Instant Pot to the sauté function and add the 2 tbsp olive oil. While it heats, pat the 3 lb Pork Shoulder dry with paper towels—this ensures a proper sear rather than steaming. Season all sides generously with the 1.5 tsp Kosher Salt and 1 tsp Black Pepper.

Sear the pork in batches if needed to avoid crowding, working for 3-4 minutes per side until deeply browned. You’ll know it’s ready to flip when it releases easily from the pot. Remove the pork and set aside—those browned bits left behind are pure flavor.

Step 2: Sauté the Aromatics and Deglaze

In the same pot, add the yellow onion (sliced into wedges), carrots (cut into thick pieces), and minced 5 cloves Garlic Cloves. Sauté for 3-4 minutes until the onion softens slightly and the garlic becomes fragrant but not browned.

Stir in the 2 tbsp Tomato Paste and 1 tbsp Dijon Mustard, cooking for 1 minute to deepen their flavors. Pour in ½ cup of the 1.5 cups Chicken Stock and scrape the bottom of the pot to release all the browned bits—this step prevents the “burn” notice later.

Step 3: Pressure Cook the Pork and Vegetables

Return the seared pork to the pot along with the remaining 1 cup Chicken Stock. Add the 1.5 lb Yukon Gold Potatoes (peeled and cut into chunks), 1 tsp Dried Thyme, 1 tsp Dried Rosemary, and 1 whole Bay Leaf. Stir to combine, ensuring the potatoes and carrots are mostly submerged in the liquid.

Secure the lid, set the valve to sealing, and cook on high pressure for 45 minutes. Let the pressure release naturally for 15 minutes before quick-releasing any remaining pressure. The pork should be fork-tender, and the potatoes should slide off a knife easily.

Step 4: Shred and Serve

Remove the pork from the pot and shred it using two forks—it should fall apart with minimal effort. Discard the bay leaf from the pot. If you prefer a thicker sauce, set the Instant Pot to sauté and simmer the vegetables in the cooking liquid for 3-4 minutes until reduced slightly.

Return the shredded pork to the pot and stir to coat everything in the flavorful liquid. Taste and adjust seasoning if needed, though the initial 1.5 tsp Kosher Salt should be sufficient. Serve hot, with the potatoes and carrots soaking up every last bit of the rich, savory sauce.

Pro Cooking Tips for This Dish

Sear for Maximum Flavor

Pat the pork dry before searing—this is non-negotiable for achieving a proper crust. I use 2 tbsp olive oil and let it heat until shimmering. Crowding the pot steams instead of sears, so work in batches if needed. Those browned bits are pure flavor gold. 🔥

Deglaze Thoroughly

After sautéing onions and garlic, always deglaze with ½ cup chicken stock to scrape up every browned bit. This prevents the dreaded “burn” notice and builds depth in your sauce. I learned this the hard way after ruining my first batch.

Layer Vegetables Smartly

Place denser vegetables like Yukon Gold potatoes on the bottom, closer to the liquid. Delicate ones like carrots go on top. This ensures even cooking—no mushy potatoes or underdone carrots. My grandmother’s handwritten notes just said “layer well,” which I’ve since decoded.

Natural Release Matters

Let the pressure release naturally for 15 minutes after cooking. This prevents the pork from seizing up and keeps it juicy. Quick-releasing too soon can make the meat tough, especially with a 3 lb roast.

Thicken the Sauce

If the cooking liquid seems thin, switch to sauté mode and simmer uncovered for 3-4 minutes. The sauce should coat the back of a spoon. I like to mash a few potatoes to thicken it naturally.

Rest Before Serving

Let the shredded pork sit in the sauce for 5-10 minutes before serving. This lets the flavors meld together. Honestly, it tastes even better the next day, like my grandmother’s leftovers always did. 💛

Frequently Asked Questions