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Instant Pot Rosemary Garlic Pork Roast

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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!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Looking down on a cut up Instant Pot Rosemary Garlic Pork Roast served on a wooden cutting board.

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!

A close up image of sliced Instant Pot Rosemary Garlic Pork Roast on a wood cutting board.

How to make Instant Pot Rosemary Garlic Pork Roast

Mix the oil, rosemary, garlic, cayenne, parsley, salt and pepper together in a small bowl.

Chopped rosemary, garlic, parsley salt and pepper combined with oil in a small white bowl.

Rub the spice mixture all over the pork and place on a trivet inside your pressure cooker.

Four large chunks of pork roast rubbed with spice mixture and placed on a trivet inside a 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.

Instant Pot Rosemary Garlic Pork Roast served on a wooden cutting board.

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:

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.

Enjoy!!

Looking down on slices of Instant Pot Rosemary Garlic Pork Roast served on a wood cutting board.

Instant Pot Rosemary Garlic Pork Roast

This moist and delicious Instant Pot Rosemary Garlic Pork Roast is impressive and simple to prepare any night of the week, and the entire family will love it!
4 from 7 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: pork, roast, rosemary, garlic, recipe, pressure, cooker
Prep Time: 10 minutes
Cook Time: 1 hour
Pressure Release: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 Servings
Calories: 448kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 5 pounds boneless pork butt/shoulder cut into 4 large chunks
  • ¼ cup olive oil
  • 2 Tablespoons chopped, fresh Italian parsley
  • 1 Tablespoon chopped, fresh rosemary
  • 4 large cloves garlic minced
  • ¼ 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

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.

Nutrition

Calories: 448kcal | Carbohydrates: 2g | Protein: 54g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 171mg | Sodium: 519mg | Potassium: 1004mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 4mg

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5 Comments

  1. The printable recipe is missing some of the instructions….It doesn’t say to add the water or give the cook time.

  2. 5 stars
    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.

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