Go Back
+ servings
Pork roast thats been cooked in a pressure cooker served with fried potatoes and steamed broccoli.
Print

White Wine Braised Instant Pot Pork Roast (Pork Butt)

Pressure Cooker Pork Roast Recipe. Use your electric pressure cooker to save time on this classic family dinner. Save time without sacrificing texture or flavor. A perfect dinner ready in half the time it takes to oven braise.
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Pressure release time 15 minutes
Total Time 2 hours
Servings 6
Calories 592kcal

Equipment

  • 1 6-quart Pressure Cooker (Instant Pot)

Ingredients

  • 3 tablespoons neutral oil Vegetable or Canola works well here. Divided.
  • 3-4 pounds boneless pork shoulder roast cut in half, or large chunks
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 fennel bulb sliced
  • 1 large onion sliced
  • 4 garlic cloves smashed and peeled, no need to chop
  • 1 cup dry white wine
  • 1/4 cup Dijon mustard
  • 3 bay leaves
  • 3-4 sprigs fresh thyme
  • 1 large rosemary sprig
  • 1 cup chicken stock

Instructions

  • Stove Top Sear: Sear the pork roast halves stove top. Heat a large fry pan over medium high heat. When the pan is hot, add two tablespoon of the oil. When the oil starts to shimmer, add the pork roast. You may need to work in batches if your pan isn't large enough. Brown pork roast on all sides. About 10 - 12 minutes total. Remove to a plate.
  • Deglaze the pot by adding the white wine.
  • Select the Saute function on the pressure cooker. When the pot is hot, add the remaining 1 tablespoon of neutral oil, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add the white wine liquid from the fry pan,
  • Add mustard, stir and cook for 1 minute.
  • Add the bay leaves, thyme, rosemary, and chicken stock along with the pork shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
  • Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position.
  • Set the timer to cook for 45 minutes (or 15 minutes per pound). Once the cooking time is up, turn pressure cooker off and let naturally release for 15 minutes, then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.
  • Place some of the rosemary leaves around the pork. Serve with roasted potatoes and broccoli. 

Notes

According to the Instant Pot cooking time chart, pork roast should be cooked 15 minutes per pound.
Want To Make Gravy With Liquid In The Instant Pot? Once you remove the pork roast, turn the Instant Pot to simmer. Once the liquid is simmering, add a slurry of 2 tablespoons cornstarch that's been blended with 1 tablespoon of cold water. Simmer until thickened.
How To Sear Pork Loin in The Pressure Cooker: Not recommended, stovetop searing does a better job, but it can be done. If you'd like to use your pressure cooker to brown the pork roast instead of using the stove top method.
Select the saute function on the pressure Cooker and press start. Wait until the pressure cooker has heated up. Add 2 tablespoons oil and allow to heat up for 30 seconds. Brown the meat on each side for about 12 minutes total. You may need to work in batches. Remove the pork and set aside. Press the off button and proceed with instructions.

Nutrition

Calories: 592kcal | Carbohydrates: 14g | Protein: 72g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 183mg | Sodium: 1222mg | Potassium: 1600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 7.9mg | Calcium: 105mg | Iron: 5.6mg