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Are looking for an easy to prepare pork roast recipe that is loaded with flavor? This Instant Pot Rosemary Garlic Pork Roast is exactly what you need! It comes together in minutes and your pressure cooker does all of the work for you. What could be better than that? A personal chef? Ya, I don’t have one of those hanging around!
Your kitchen will be filled with the most amazing aroma, and everyone’s mouth will be watering! Just look at how moist and tender that pork is…delicious!
How to make Instant Pot Rosemary Garlic Pork Roast
Mix the oil, rosemary, garlic, cayenne, parsley, salt and pepper together in a small bowl.
Rub the spice mixture all over the pork and place on a trivet inside your pressure cooker.
Pour 1 cup of chicken stock or water into the pot liner. Secure the lid and lock in place. Press the Pressure Cook/Manual button (or the Meat button if you prefer) and set the time for one hour using the + or – buttons.
When the pressure cooker beeps, allow the pressure to release naturally, about 15 to 20 minutes.
Remove the lid and place the pork roast on a serving platter or cutting board. Slice and serve.
Recipe Notes
- Internal temperature should reach 145 to 155 degrees according to the USDA.
- For a 2 pound roast, cook for 30 minutes.
Delicious side dish recipes:
Instant Pot Loaded Mashed Potatoes
To make a simple pan gravy –
Melt two Tablespoons of butter in a medium saucepan over LOW heat. Whisk in 2 Tablespoons of flour. Bring up to a simmer, and allow mixture to continue to barely simmer for 2 minutes until thick and smooth. (This will cook out the flour taste, but you don’t want it to boil). Pour in one cup of stock from the pressure cooker. Whisk together and heat until gravy starts to thicken. Do not boil gravy or it will break/separate.
For more Instant Pot recipes, check out my Instant Pot Recipes Page!
Enjoy!!
Instant Pot Rosemary Garlic Pork Roast
Ingredients
- 5 pounds boneless pork butt/shoulder cut into 4 large chunks
- 1/4 cup olive oil
- 2 Tablespoons chopped, fresh Italian parsley
- 1 Tablespoon chopped, fresh rosemary
- 4 large cloves garlic minced
- 1/4 teaspoon cayenne pepper or more to taste
- 1 teaspoon sea salt
- 1 teaspoon course ground black pepper
- 1 cup chicken stock or water
Instructions
- Mix the oil, rosemary, garlic, cayenne, parsley, salt and pepper together in a small bowl.
- Rub the spice mixture all over the pork and place on a trivet inside your pressure cooker.
- Pour 1 cup of chicken stock or water into the pot liner. Secure the lid and lock in place. Press the Pressure Cook/Manual button (or the Meat button if you prefer) and set the time for one hour (60 minutes) using the + or – buttons.
- When the pressure cooker beeps, allow the pressure to release naturally, about 15 to 20 minutes.
- Remove the lid and place the pork roast on a serving platter or cutting board and serve.
Notes
- Melt two Tablespoons of butter in a medium saucepan over LOW heat. Whisk in 2 Tablespoons of flour. Bring up to a simmer, and allow mixture to continue to barely simmer for 2 minutes until thick and smooth. (This will cook out the flour taste, but you don’t want it to boil). Pour in one cup of stock from the pressure cooker. Whisk together and heat until gravy starts to thicken. Do not boil gravy or it will break/separate.
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The printable recipe is missing some of the instructions….It doesn’t say to add the water or give the cook time.
Oh my gosh Sue, I am so sorry!! I fixed it. Thanks so much for letting me know, I have no idea how that happened. 🙁
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot.