Instant Pot Pork Roast with Carrots & Potatoes Guide

Hey there! So, I’ve got this Instant Pot pork roast recipe with carrots and potatoes that I swear by. The first time I made it, I was honestly just trying to impress my in-laws (spoiler: it worked!). My kitchen smelled like a cozy Sunday afternoon at grandma’s house. Trust me, this is a game-changer for those busy weeknights when you don’t want to fuss over dinner but still want something delicious.

Why You’ll Love This Dish

I make this pork roast when the weather’s a bit chilly and I need that warm, hearty meal that hugs you form the inside (yes, I meant ‘form’!). My family goes crazy for it because it’s just so darn comforting and flavorful. There’s something about the way the carrots soak up all the pork juices—yum! And here’s a confession: I used to be terrified of pressure cookers, but the Instant Pot makes it a breeze.

What You’ll Need

• 2-3 lb pork shoulder (I sometimes use a loin, it’s leaner)
• 4 large carrots, peeled and chopped (or baby carrots if you’re less patient)
• 6-8 small potatoes, quartered
• 1 onion, diced (unless you’re onion-averse like my sister)
• 3 cloves of garlic, minced
• 1 cup chicken or vegetable broth (my grandma insisted on homemade, but a good store-bought one works fine)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tsp thyme (or rosemary, if that’s more your jam)

Here’s How to Make It

1. Sauté the onion and garlic in the Instant Pot with olive oil until they’re nice and fragrant. This is where I usually sneak a taste, just to make sure it’s good (wink).
2. Add the pork to the pot and brown it on all sides. Don’t worry if it looks a bit weird at this stage—it always does!
3. Throw in the carrots, potatoes, broth, salt, pepper, and thyme. Give it all a good mix.
4. Seal the lid and set the Instant Pot to pressure cook on high for about 60 minutes. Then, let it naturally release pressure for 10 minutes before a quick release (this sounds fancy, but it’s just about turning the valve).
5. And voila! Dinner is served. Feel free to adjust the seasoning if needed—sometimes I add a splash of apple cider vinegar for a little zing.

Notes from My Kitchen

I’ve learned (the hard way) that rushing the pressure release can make the veggies a bit mushy. Also, I once tried using sweet potatoes—they were okay, but didn’t quite hit the spot like regular ones.

Trying Out Variations

One time, I tossed in some apples—thought it would be a genius move. Well, let’s just say, it was an ‘acquired taste’. Stick with the classics unless you’re feeling adventurous!

Do You Have All the Gadgets?

If you don’t have an Instant Pot, you can totally use a slow cooker or even a Dutch oven. It’ll just take a bit longer (like, all day sort of long).

Can This Be Saved?

If you’ve got leftovers (though honestly, in my house it never lasts more than a day!), store them in an airtight container in the fridge. Reheats pretty well, actually.

Serving It Up

I personally love serving this with a side of crusty bread to mop up all those lovely juices. My kids think it’s a bit old school, but hey, sometimes old school is the best school.

My Hard-Earned Wisdom

I once tried rushing the browning step and regretted it because the flavor just wasn’t the same. So, take your time with that step—it’s worth it!

Answering Your Questions

Can I freeze it? Sure thing! It freezes well, so you can enjoy it later when you’re too lazy to cook.

Could I use a different meat? Absolutely. Beef works well, though the cooking time might change a bit.

What if I don’t have thyme? No worries—just use whatever herbs you have on hand. It’s not rocket science!

So there you have it, folks. A simple, homey dish that’ll make you feel like you’ve conquered the culinary world. Happy cooking!