Go Back
Instant Pot Pork Loin Roast with Potatoes and Carrots

Instant Pot Pork Loin Roast with Potatoes and Carrots

Instant Pot Pork Loin Roast with Potatoes and Carrots is a simple one-pot dinner with juicy seasoned pork, tender potatoes, and carrots cooked in a savory broth. Searing the pork first adds extra flavor, while a short natural release helps keep the roast moist and easy to slice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Natural Release 10 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 2 –2½ pounds boneless pork loin roast
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
For the vegetables
  • 1 pound baby potatoes halved if large
  • 3 large carrots cut into thick pieces
  • 1 medium yellow onion cut into wedges
  • 4 garlic cloves minced
For the cooking liquid
  • 1½ cups chicken or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
For the optional sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Equipment

  • 6-quart Instant Pot
  • Wooden or silicone spoon
  • Tongs
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Instant-read thermometer

Method
 

  1. Pat the pork dry. This helps the seasoning stick and gives the roast a better sear.
  2. Season the pork. Mix the salt, paprika, garlic powder, black pepper, thyme, and rosemary, then rub it evenly over the roast.
  3. Sear the pork. Set the Instant Pot to Sauté, add olive oil, and brown the pork on several sides. Remove it once the outside has good color.
  4. Deglaze the pot. Turn off Sauté and pour in the broth. Scrape the browned bits from the bottom with a wooden or silicone spoon.
  5. Add the flavor. Stir in Worcestershire sauce and Dijon mustard.
  6. Add the vegetables. Put the onion, garlic, potatoes, and carrots into the cooking liquid. Keep the potato and carrot pieces fairly large so they hold their shape.
  7. Return the pork. Place the seared pork loin back into the Instant Pot, sitting among the vegetables.
  8. Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for about 18 minutes for a 2–2½-pound roast.
  9. Let the pressure release naturally. Allow 10 minutes of natural release, then carefully release any remaining pressure.
  10. Check the pork. Insert an instant-read thermometer into the thickest part. Pork should reach 145°F (63°C), followed by at least 3 minutes of rest.
  11. Rest before slicing. Transfer the pork to a cutting board and let it rest before cutting. This helps keep the slices juicy.
  12. Make the sauce. If you want a thicker sauce, combine cornstarch and cold water. Turn the Instant Pot to Sauté and stir the mixture into the cooking liquid until slightly thickened.
  13. Slice and serve. Cut the pork into slices and serve it with the potatoes, carrots, and warm pan sauce.

Notes

For better browning: Pat the pork thoroughly dry before it goes into the Instant Pot.
For better vegetables: Keep potatoes and carrots in larger pieces; small pieces can become very soft during pressure cooking.
For accurate cooking: Use the thermometer rather than relying only on minutes. Pork loin thickness can vary considerably.
For leftovers: Store the pork with some of the pan sauce so it stays more moist when reheated.
For extra flavor: Fresh parsley or chopped chives make an easy finishing touch.

Nutrition

Nutrition will vary depending on the exact pork cut, broth, oil, serving size, and amount of sauce used.
Serving suggestion: Serve one or two slices of pork with potatoes, carrots, and a spoonful of the pan sauce.