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Pork roast thats been cooked in a pressure cooker served with fried potatoes and steamed broccoli.

Rosemary Braised Pressure Cooker Pork Roast

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
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 592kcal


  • 2 tablespoons olive oil
  • 4-5 pound boneless pork shoulder cut in half
  • 2 Tablespoons coriander seeds toasted
  • 2 Tablespoons cumin seeds toasted
  • 1 Tablespoon caraway seeds toasted
  • 1 Tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 Tablespoon Olive oil
  • 1 fennel bulb sliced
  • 1 large onion sliced
  • 4 garlic cloves smashed and finely chopped
  • 2 inch piece of fresh ginger peeled and sliced
  • 2 cups dry white wine
  • ¼ cup Dijon mustard
  • 3 bay leaves
  • 1 bundle fresh thyme use twine to tie 4-5 sprigs together
  • 3 rosemary sprigs
  • 2 cups chicken stock


  • To toast seeds. Heat a non-stick pan over medium heat. When hot add the seeds. Cook, shaking pan until seeds are fragrant. It just takes a few minutes. Be careful not to cook too long, they'll burn, ruining the flavor.
  • Grind the coriander seeds, cumin seeds, and caraway seeds until finely ground. You can use a grinder, or a mortar and pestle. I purchased an expensive coffee grinder that I use for grinding whole spices.
  • Make the spice mix by combining the ground seeds, chili powder, salt, and black pepper. Season the pork with all of the spice mixture
  • Sear the pork roast halves stove top. Heat a large fry pan over medium high heat. When the pan is hot, add the olive 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.
  • Select the Saute function on the pressure cooker. When the pot is hot, add the 1 tablespoon of olive oil. 
  • Saute the fennel, onion, and ginger in the pressure cooker. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant.
  • Deglaze the pot by adding the white wine. Add mustard and cook for 1 minute, scraping the bottom bits.
  • 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.
  • For the Instant Pot: Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid.
    For the Cosori Electric Pressure Cooker, select Meat/Stew, adjust the time to 1 hour and 45 minutes, and press On/Start. Natural release for 15 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  • Remove pork roast to platter. Slice. Place some of the rosemary leaves around the pork. Serve with roasted potatoes and broccoli. 


If you'd like to use your pressure cooker to brown the pork roast instead of using the stove top method:
Sprinkle the meat with the seasoning mix. 
SELECT Saute function on the pressure Cooker and press start. Wait until the pressure cooker has heated up. 
ADD 2 tablespoons olive 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.
Don't have a pressure cooker? This recipe can easily be adapted for oven roasting. Just follow the instructions through the searing process, then:
  1. Preheat oven to 425 degrees F. Set the meat on a rack set in a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees.
  2. Continue to cook until an instant-read thermometer inserted into the roast reads 185 degrees F, about 3 1/2 - 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. Slice and serve.


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