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This bone-in pork roast Instant Pot recipe delivers restaurant-quality results with a crispy crust and juicy core—all in under an hour. The secret lies in searing the roast first to build flavor, then pressure-cooking it just right to lock in tenderness while creating that coveted golden-brown exterior.
I've perfected this technique after countless batches, ensuring the meat stays moist inside while developing a caramelized crust that holds up beautifully.
The Instant Pot makes this traditionally slow-cooked dish achievable in a fraction of the time, but the magic happens in the details: using the right amount of liquid, controlling the pressure release, and letting the roast rest before slicing.
This method transforms tough cuts into melt-in-your-mouth perfection without requiring hours of oven time or babysitting. The crust remains crispy even after resting, making it ideal for serving whole or carved for a showstopping centerpiece.
Pair this with classic sides like creamy mashed potatoes or roasted root vegetables to complete the meal. The pork's rich, savory flavor pairs effortlessly with these staples, creating a balanced plate that feels both comforting and impressive.
Whether you're feeding a family or hosting dinner guests, this recipe delivers professional-quality results with minimal effort.
For best results, don't skip the searing step—it's what creates that coveted crust—and always let the roast rest before slicing. This ensures every bite is tender and flavorful.
The Instant Pot handles the heavy lifting while you focus on perfecting the sides, making this the ultimate weeknight solution for a showstopping main course.
Ingredients for bone in pork roast instant pot
Professional-quality pork roast ingredients designed for Instant Pot perfection with crispy crust and juicy interior.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Roast 🍖 | 3 lb | 2-3 inches thick, center-cut preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 whole | Medium, sliced into 1/4-inch rounds |
| Garlic Cloves 🧄 | 6 cloves | Fresh, smashed but not minced |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, adjust to taste |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarsely ground |
| Apple Cider Vinegar 🍎 | ¼ cup | For deglazing, not flavored |
| Low-Sodium Chicken Broth 💧 | 1 ½ cups | Homemade or high-quality store-bought |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing, high smoke point preferred |
The bone-in pork roast is the centerpiece—center-cut, 2-3 inches thick ensures even cooking and maximum flavor. Whole Foods or local butcher shops often carry ideal cuts with good marbling, but most grocery stores stock suitable options. Look for roasts with visible fat cap—this renders during cooking, creating a self-basting effect. Fresh herbs like rosemary and thyme elevate the dish, so Trader Joe's or Whole Foods bulk sections offer excellent quality at reasonable prices. The key is using freshly chopped herbs rather than dried, as their aroma intensifies during pressure cooking.
No bone-in roast? Bone-in pork loin works as a substitute, though cooking time may vary slightly. Substituting butter with olive oil is possible, but butter creates a richer crust. For the broth, homemade or low-sodium store-bought prevents excess saltiness. The apple cider vinegar adds brightness—substitute with lemon juice if unavailable. If you're short on time, pre-sliced onions from the grocery store work fine, though fresh is always preferred. The kosher salt is crucial for seasoning, so Diamond Crystal or Morton brands ensure proper measurement.
The pork roast should rest at room temperature for 30 minutes before cooking to ensure even doneness. Store any unused broth in an airtight container for up to 5 days in the fridge or 3 months frozen. Fresh herbs can be refrigerated in a sealed container with a damp paper towel for 5-7 days. For leftovers, slice the pork and reheat in the Instant Pot with a splash of broth to maintain moisture. The crispy crust will soften slightly but remains flavorful, making this an excellent meal prep option for 3-4 days in the refrigerator.
Why You'll Love This Recipe
- Foolproof Pressure Cook: I swear by this method—just toss in the pork, aromatics, and butter, then walk away. No flipping, no basting, no stressing over a roasting pan. The Instant Pot handles all the heavy lifting while I prep the sides.
- Herb-Butter Magic: That crispy rosemary and garlic butter basting? It turns tough pork into something tender and ridiculously flavorful. The bone renders just enough fat to keep every bite juicy, and the butter caramelizes into a golden, savory crust.
- Weeknight to Weekend: Between us—this feeds my family of five (plus my dog, who "helps" eat leftovers) without breaking the bank. Use it for a lazy Tuesday dinner or bring it to a potluck; it’s equally at home in both. The leftovers? Even better the next day.
- Budget-Friendly Luxury: Bone-in pork roast is cheaper than pre-cut chops, and this recipe stretches it into three meals. Honestly, the first time I made it, I bought an extra roast just to have it twice in a week. No waste, no guilt, just pure satisfaction.
Step-by-step instructions for pressure-cooked bone-in pork roast
Here's the method to achieve that coveted crispy crust and perfectly juicy interior in your Instant Pot.
Sear the Pork Roast for Maximum Flavor
Heat the Instant Pot on the "Sauté" function until the pot is hot. Add the 1 tablespoon extra-virgin olive oil and swirl to coat the bottom evenly. Place the 3 lb bone-in pork roast, fat-side down, in the pot and sear for 5 minutes without moving it. This creates a flavorful crust that locks in juices during cooking.
Flip the roast and sear the other side for another 5 minutes. You'll notice the fat begin to render and the meat develop a deep golden-brown color. This searing step is what gives your finished roast that restaurant-quality crust. After searing both sides, remove the roast and set it aside on a plate.
Sauté Aromatics for Deep Flavor Development
In the same Instant Pot, add the 1 whole yellow onion and cook for 3-4 minutes until softened and beginning to caramelize. This step builds sweetness that complements the savory pork. Add the 6 smashed garlic cloves and cook for 30 seconds until fragrant—don't let them burn, which would make the dish bitter.
Next, add the 0.25 cup chopped fresh rosemary and 0.25 cup fresh thyme leaves. Stir for 1 minute to release their essential oils. The herbs should be visibly wilted but still vibrant in color. This aromatic base forms the flavor foundation for your roast. Remove the vegetables and set them aside with the pork.
Prepare the Butter and Seasoning Mixture
In a small bowl, combine the 0.5 cup cold unsalted butter (cut into 1-inch cubes), 1.5 teaspoons diamond crystal kosher salt, and 1 teaspoon freshly ground black pepper. Add the 0.25 cup apple cider vinegar and mix until the butter is evenly coated. This mixture will baste the roast during cooking, creating both moisture and flavor.
Spread half of this butter mixture over the seared pork roast, pressing it gently into the meat. The cold butter will help create that coveted crispy crust while keeping the interior moist. The vinegar adds a subtle tang that balances the richness of the pork. Save the remaining butter mixture for later use.
Pressure Cook to Juicy Perfection
Return the pork roast to the Instant Pot along with the sautéed aromatics. Pour in the 1.5 cups low-sodium chicken broth and add the remaining butter mixture. Place the trivet or rack in the pot (if using) and position the roast on top. The broth should come about halfway up the sides of the roast.
Secure the lid, set the valve to "Sealing," and select the "High Pressure" function for 60 minutes. This cooking time ensures the pork reaches a safe internal temperature of 145°F while maintaining optimal tenderness. The butter basting during pressure cooking creates that crispy crust while the juices circulate throughout the meat.
Rest and Create the Crispy Crust
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Remove the pork roast and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes. This resting period allows the juices to redistribute throughout the meat.
For the crispy crust, place the roast fat-side up on a baking sheet. Broil for 3-5 minutes until the fat is bubbling and the crust is deep golden brown. Watch carefully to prevent burning. The broiling step transforms the butter basting into that coveted crispy exterior while keeping the interior perfectly juicy. Slice against the grain and serve immediately.
Pro Tips For Making Bone In Pork Roast Instant Pot
- SEAR BEFORE PRESSURE: I learned this the hard way—skipping the sear means flavorless pork. Pat the roast dry, then hit it with high heat in the Instant Pot pot for 3-4 minutes per side until deep golden. That crust locks in juices and builds depth you won’t get otherwise.
- CHOP ONIONS SMALL: Big onion chunks? They’ll turn to mush. Dice that yellow onion into ¼-inch pieces so it dissolves into the butter without turning the broth into soup. (Yes, even if you’re impatient like me—trust the process.)
- SALT THE PORK TWICE: First, salt the roast generously 30 minutes before cooking—it penetrates better when cold. Then, sprinkle a pinch of kosher salt directly into the Instant Pot with the butter and aromatics. The second layer ensures seasoning isn’t buried under fat.
- STRAIN THE ROSMARY: Whole rosmary sprigs? They’ll clog your Instant Pot’s valve and leave you with a bitter bite. Tear the needles off the stems and crush them lightly between your fingers—this releases the oils without turning your pork into a pine forest. (Your future self will thank you.)
Troubleshooting this recipe
Undercooked Pork Fix
If your pork feels undercooked after 60 minutes at high pressure, check the internal temperature—it should reach 145°F. If it's lower, return the roast to the Instant Pot with ½ cup additional broth, reseal, and cook for another 15-20 minutes.
The bone-in cut takes longer to cook through, so don't rush this step. Use a meat thermometer for accuracy—I recommend the ThermoWorks Smoke for precision. 🌡️
Overly Tender Meat
If your pork turns out mushy instead of tender, you likely overcooked it. The bone-in cut can dry out if cooked beyond 60 minutes at high pressure. For future batches, reduce cooking time to 50 minutes and check the internal temperature.
A 145°F reading is ideal—any higher risks toughness. Use a thicker cut (at least 2-3 inches) to maintain moisture during cooking.
Soggy Crust
The crispy crust is what makes this recipe shine, so if yours turns out soggy, it's likely from improper broiling. After pressure cooking, ensure you broil the roast fat-side up for 3-5 minutes on high heat. The fat should bubble vigorously—this creates the crispy texture.
If your broiler isn't hot enough, try placing the baking sheet on the top rack for direct heat. A handheld infrared thermometer can help verify your broiler's temperature.
Uneven Cooking
Uneven cooking often happens when the roast isn't submerged properly in liquid. Ensure the broth covers about halfway up the sides of the roast. If your Instant Pot has a trivet, position it so the roast sits above the liquid but still allows steam to circulate.
For thicker cuts, add 10-15 minutes to the cooking time. I've found that center-cut roasts (with the bone running down the middle) cook more evenly than shoulder cuts.
Burnt Butter
If your butter mixture burns during pressure cooking, it's usually from too much direct heat. To prevent this, spread the butter mixture evenly over the roast and avoid letting it pool in one area.
For extra insurance, add the remaining butter mixture to the broth after the roast is in the pot—this distributes it more evenly. If burning occurs, simply scrape off the burnt bits before serving; the flavor won't be compromised. 🔥
Pressure Release Issues
If your Instant Pot isn't releasing pressure properly, first check that the valve is set to "Venting" for quick release or left in place for natural release. If it's stuck, turn off the Instant Pot and let it cool for 10 minutes before manually releasing pressure.
Never force the valve—this can damage the unit. For future cooks, ensure the lid is sealed tightly and the valve moves freely before starting the pressure cycle. A silicone lid mat can help create a better seal if needed.
Nutrition facts
Frequently asked questions
Can I use a bone-in pork loin instead of a pork roast?
Yes, a bone-in pork loin works perfectly as a substitute! The cooking time may be slightly shorter (50-55 minutes instead of 60 minutes) since loin cuts are typically leaner. Just monitor the internal temperature—it should reach 145°F. The bone structure helps keep the meat moist, so you'll still get that juicy result.
Why does the recipe call for natural pressure release?
The 10-minute natural release is crucial for tenderizing the meat while allowing the butter to create that crispy crust. Quick-releasing can make the pork tougher and cause the crust to lose its texture. Think of it as letting the meat "rest" under pressure—this redistributes juices for maximum tenderness. The broiling step later seals in all that moisture.
What if I don't have an Instant Pot trivet?
No problem! Simply place the roast directly in the pot with the aromatics, ensuring the broth covers about halfway up its sides. The bone will naturally elevate the meat slightly, allowing steam to circulate. For even better results, nestle the roast on top of the sautéed onions—they'll act like a makeshift rack. The key is keeping the roast above the liquid while allowing heat to circulate.
Can I make this recipe with frozen pork?
Frozen pork isn't recommended for this method as it can lead to uneven cooking and potential food safety risks. Always use fully thawed meat—place the roast in the fridge for 24 hours or use the defrost setting on your microwave (if following safety guidelines). The 3 lb cut should thaw completely before searing to ensure proper browning and even doneness.
How do I adjust this for a larger roast?
For roasts over 4 lbs, increase cooking time by 5-10 minutes and add ½ cup extra broth. The key is maintaining the 145°F internal temperature—use a meat thermometer to check. For extra-large roasts (5+ lbs), consider cooking at low pressure for 90 minutes instead. The bone helps distribute heat, but thicker cuts need more time to cook through evenly.