Instant Pot Pork Roast and Potatoes Recipe: Fork-Tender Meat With Buttery Spuds

This recipe delivers fork-tender pork with potatoes that soak up every savory bite. The Instant Pot transforms a tough cut into melt-in-your-mouth perfection in under 90 minutes.

The secret lies in searing the pork first to lock in juices, then pressure cooking with aromatics. Potatoes go in halfway through, emerging buttery and perfectly cooked.

What you get is a complete meal with minimal effort—juicy pork, tender spuds, and a rich gravy. No babysitting, no complicated techniques.

Serve straight from the pot for a hearty dinner that tastes like it simmered all day. Here’s how to make it.

Ingredients for Instant Pot Pork Roast and Potatoes

Pantry staples meet a few fresh picks for this hearty dinner. Simple, satisfying, and ready fast.

The pork shoulder is non-negotiable here—bone-in or boneless from Costco or your butcher. Look for good marbling; that fat melts into the meat during cooking. Yukon Golds hold their shape better than Russets (which can get mealy). I grab my pork from Whole Foods when it’s on sale, but any supermarket with a decent meat counter works. The chicken broth? Better Than Bouillon paste is my go-to (just mix with hot water).

No pork shoulder? Pork butt works the same way. Out of Yukon Golds? Red potatoes at one-to-one swap. The Dijon can be swapped for yellow mustard in a pinch, but it won’t have that same sharp kick. Fresh herbs? Use one-third the amount. Missing Worcestershire? Soy sauce with a dash of vinegar gets you close. Cornstarch is for thickening, but you can skip it if you prefer a thinner gravy.

Leftovers keep 4-5 days in the fridge, and the flavors actually deepen. Freezes beautifully for 3 months—just portion into containers first. The gravy might separate a bit when reheated, but a quick stir brings it back together.

Step-by-Step Instructions for Pork Roast and Potatoes

Here’s the method I use for perfect pressure-cooked results every time.

Step 1: Sear the Pork and Build Flavor Base

Set your Instant Pot to Sauté and add 1 tbsp Olive Oil. When it’s hot but not smoking, add the 2 lb Pork Shoulder chunks in a single layer. Don’t crowd the pot—work in batches if needed. Sear for 3-4 minutes per side until deeply browned.

This searing step creates a flavorful fond on the bottom of the pot that will make your gravy rich and complex. Remove the pork and set aside. In the same pot, add the remaining 1 tbsp Olive Oil, then sauté the diced Yellow Onion for 3 minutes until softened.

Step 2: Combine All Ingredients and Pressure Cook

Add the minced Garlic Cloves to the onions and cook for 30 seconds until fragrant. Stir in the 1 tbsp Dijon Mustard, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper. These spices will infuse the meat with incredible aroma.

Return the pork to the pot along with the 1.5 lb Yukon Gold Potatoes, 1 cup Chicken Broth, 1 tbsp Worcestershire Sauce, and 2 pieces Bay Leaves. Stir gently to combine. Secure the lid and set to High Pressure for 25 minutes.

Step 3: Natural Release and Thicken the Gravy

When the cooking time ends, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. This natural release helps the pork retain its moisture. Carefully remove the lid and transfer the pork and potatoes to a serving dish.

For the gravy, set the Instant Pot back to Sauté. In a small bowl, whisk the 1 tbsp Cornstarch with 2 tbsp of cold water until smooth. Stir this slurry into the cooking liquid and simmer for 2-3 minutes until the gravy thickens to your desired consistency.

Step 4: Serve and Enjoy

Discard the Bay Leaves from the gravy, then pour the thickened gravy over the pork and potatoes. The pork should be fork-tender, falling apart with just a gentle nudge, and the potatoes should be soft and buttery, soaking up all that rich flavor.

Let everything rest for 5 minutes before serving. This final pause allows the juices to settle, making every bite as tender and flavorful as possible. Serve hot, with extra gravy spooned over the top for maximum satisfaction.

Wine and Beer Pairings for These Flavors

Bold Red Wines

A medium-bodied Zinfandel like Ravenswood Old Vine complements the pork’s richness beautifully. Its jammy fruit and peppery notes stand up to the savory gravy without overpowering the dish. I always keep a bottle on hand for weeknight dinners. 🍷

Crisper Reds

For a lighter option, try a Pinot Noir from Oregon’s Willamette Valley. The bright acidity cuts through the fat while earthy undertones harmonize with the herbs. La Crema is my go-to for consistent quality.

White Wine Pairings

Surprisingly, a full-bodied Chardonnay works wonderfully here. Look for one with buttery oak notes like Kendall-Jackson Vintner’s Reserve—it mirrors the potatoes’ creaminess perfectly.

Beer Selections

A malty Amber Ale such as Fat Tire brings caramel sweetness that balances the savory pork. The moderate hop bitterness cleanses your palate between bites. I prefer it slightly chilled. 🍺

Stout Option

For beer lovers, a Dry Irish Stout like Guinness offers roasted coffee notes that complement the deep, meaty flavors. Its crisp finish prevents the dish from feeling too heavy.

Non-Alcoholic

Try a sparkling apple cider for a festive touch. The effervescence lifts the richness, and the sweetness pairs nicely with the pork’s caramelized edges. Martinelli’s Gold is my favorite brand.

Frequently Asked Questions