Instant pot pork loin recipe with potatoes and carrots

For the Pork Roast

• ▢ 2 teaspoons garlic powder
• ▢ 1 ½ teaspoons onion powder
• ▢ 1 ½ teaspoons salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 tablespoon brown sugar see Notes
• ▢ 2 pounds pork shoulder roast

For the Gravy and Vegetables

• ▢ 2 tablespoons butter
• ▢ 3 cloves garlic minced
• ▢ ½ of one medium white onion chopped
• ▢ ½ cup dry white wine
• ▢ 1 cup chicken broth see Notes
• ▢ 1 sprig fresh rosemary
• ▢ 2 large carrots chopped into 1 ½" chunks
• ▢ 1 pound small potatoes whole
• ▢ 1 ½ teaspoons dijon mustard
• ▢ ½ teaspoon dried thyme
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons cold water

• Instant Pot

• Small bowls (2)

• Tongs

• Cutting board

• Mix together garlic powder, onion powder, salt, pepper, and brown sugar in small bowl. Liberally rub spice mixture all over pork shoulder roast, being sure to coat all sides evenly and thoroughly.

  

• Set Instant Pot to Sauté mode, then add butter to pot and let melt. Add pork roast to melted butter and sear approximately 3 minutes per side, until roast is nicely golden brown. Using tongs, transfer pork roast to cutting board and set aside.

  

• If needed, add more butter or a small amount of neutral oil to Instant Pot. Add onions and garlic and cook 3 to 5 minutes or until softened.

• Pour in white wine to deglaze pot and scrape any browned bits off bottom of pot. Let wine come to boil then cook 2 minutes.

  

• Add broth, rosemary, carrots, potatoes, dijon mustard, and dried thyme. Stir well, then return pork roast to Instant Pot.

  

• Secure lid on pot with vent in Sealing position. Set to Manual High Pressure for 30 minutes (see Notes). Once cook time is up, Natural Release pressure for 10 minutes, then carefully turn the vent to Venting position to release any remaining pressure and remove lid.

• Remove pork shoulder, potatoes, and carrots from Instant Pot and set aside. In small bowl, mix together cornstarch and water until no lumps remain and slurry is smooth. Pour slurry into Instant Pot and set to Sauté. Simmer until gravy has thickened, then return pork and vegetables to pot. Spoon gravy over top of pork roast and serve warm with plenty of gravy.

• Brown Sugar: Feel free to use Brown Swerve or coconut sugar instead.
• White Wine: If you don’t use or don’t have white wine, you can replace it with additional broth.
• Chicken Broth: You can also use vegetable broth, beef broth, bone broth, or water instead.
• Cook Time: Cook on Manual High Pressure for 15 minutes per pound of pork roast. If you use more or less than 2 pounds of pork, be sure to adjust the cook time accordingly.
• Make it Paleo: Replace the butter with ghee and use coconut sugar instead of brown sugar. Use arrowroot powder or tapioca starch instead of cornstarch.

Serving: 1serving, Calories: 285kcal, Carbohydrates: 23g, Protein: 21g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 877mg, Potassium: 839mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4144IU, Vitamin C: 13mg, Calcium: 49mg, Iron: 2mg, Net Carbs: 20g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.