There’s something incredibly comforting about a perfectly cooked pork roast, and this recipe delivers all that cozy goodness with a modern, time-saving twist. By starting in the Instant Pot, we lock in moisture and flavor, creating fall-apart tender meat in just 20 minutes. A quick finish in the oven with fresh tomatoes, onions, and cauliflower brings everything together, charring the edges beautifully and creating a complete, one-pan meal. It’s a rustic, satisfying dish that tastes like it’s been slow-cooking all day, but it’ll be on your table in under an hour!
Ingredients
• 2 lbs (900g) pork butt, sliced
• 2 cups (200g) cauliflower, chopped into florets
• 2 large tomatoes, sliced
• 2 large onions, sliced
• 4 tbsp (60ml) olive oil
• 3 tbsp (42g) butter
• 4 cups (960ml) beef broth
• Spices
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• ½ tsp nutmeg
Instructions
1. Directions
2. In a bowl, rub the sliced pork with olive oil, then season generously with salt, pepper, and nutmeg.
3. Place the seasoned pork into the inner pot of your Instant Pot and pour in the beef broth.
4. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 20 minutes on high pressure.
5. While the pork is cooking, preheat your oven to 400°F (200°C). Generously brush a large baking pan with butter and set it aside.
6. When the Instant Pot cycle is complete, carefully perform a quick pressure release. Once the pin drops, open the lid.
7. Using tongs, transfer the tender pork to your prepared baking pan. Arrange the cauliflower florets, sliced onions, and sliced tomatoes around the meat.
8. Ladle about one cup of the hot broth from the Instant Pot over the pork and vegetables.
9. Roast in the preheated oven for 15-20 minutes, or until the vegetables are fork-tender and the pork is lightly charred and browned on the edges. Serve immediately.
Nutritional Information
• Per Serving: Calories 494 | Total Fats: 25.8g | Net Carbs: 8.1g | Protein: 53.5g | Fiber: 3.2g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to sear the seasoned pork on all sides in olive oil before adding the broth and pressure cooking.
• Don’t discard the leftover broth! Simmer it on the ‘Sauté’ function and thicken with a cornstarch slurry to create a delicious gravy to serve alongside the roast.
• Add a few cloves of whole garlic or a sprig of fresh rosemary to the Instant Pot with the broth for an extra layer of aromatic flavor.
• For a crispier finish, switch the oven to the broil setting for the last 2-3 minutes of cooking, watching carefully to prevent burning.
FAQ
Q: What cut of pork is best for this recipe
A: This recipe specifically calls for pork butt, which becomes exceptionally tender and flavorful when pressure cooked in the Instant Pot.
Q: How do I make a gravy for this pork roast
A: You can easily make a gravy using the leftover broth in the Instant Pot. Simply turn on the ‘Sauté’ function, bring the broth to a simmer, and thicken it with a cornstarch slurry to your desired consistency.
Q: Can I get a crispy crust on the pork
A: Yes, for a crispier finish, you can sear the pork on all sides using the Instant Pot’s ‘Sauté’ function before pressure cooking. You can also place the pan under the broiler for the last 2-3 minutes of oven time, watching carefully to prevent burning.
Q: Is this Instant Pot pork roast keto-friendly
A: With only 8.1g of net carbs per serving, this recipe is a great low-carb and keto-friendly meal option, featuring protein-rich pork and low-carb vegetables like cauliflower.
