The best kind of Instant Pot recipe is undoubtedly the kind that is both quick and easy to make, while only requiring a handful of whole food ingredients. When you’re feeling extra hungry, you just want to get to the good stuff, pronto. This easy 5-ingredient instant pot pork roast is perfect for those occasions. It’s such a satisfying meal to make not just because of how simple it is though, but also because of how flavorful it is with just a few ingredients. Talk about a recipe that gives back in spades.
Put a trivet into the middle of your pot with frozen pork roast on top. Sprinkle with salt and pepper and/or other seasonings you wish. Close lid and steam valve, push meat/stew button (or high pressure) for 55 – 60 minutes for 2.5-3 lbs. Allow pressure to release naturally when done.
Add an additional 5 minutes per pound to the cook time.
Realize that it may take a little extra time to come to pressure when cooking frozen meat.
Be sure to natural release the pressure, and not quick release.
What does the meat setting on Instant Pot do?
It just defaults to high pressure for 35 minutes. You can then adjust the cook time for longer or less if you wish with the – or + buttons.
What if you’re making this as an easy Ninja Foodi recipe? NO problem, you can do it the same way. If yours doesn’t have a meat button then just push pressure, set to high, for 1 hour and 45 minutes. OR 22 min. per lb.
You can follow our frozen pork roast Instant Pot directions too if you have that cut.
Instant Pot Frozen Pork Roast
Set the Instant Pot on the sautee setting. Heat the olive oil and sautee the onion until transparent.
Add the frozen pork shoulder, brown sugar, garlic powder, dried thyme, dried oregano, rosemary and salt and pepper.
Pour the stock and close the lid and valve. Set on high pressure for 40 minutes. Naturally release steam, open the valve and lid.
Add the potatoes and carrots and close the lid and valve again. Set on high pressure for 10 minutes.
Naturally release steam and open the valve and lid.
Set on sautee again. Pour the wine and balsamic vinegar and cook for 15 minutes or until the wine has reduced. In a small bowl combine the water and cornstarch and pour the slurry into the Instant Pot, stir to combine and cook until thickened, around 4minutes.
Frozen Pork Shoulder Roast Instant Pot
This is what you’re going to need to get out in order to get started:
Pork shoulder that is NOT defrosted is used for this recipe.
If yours is not frozen then follow our Instant Pot pork shoulder recipe instead.
Olive oil is the best to use. I keep a container on my counter because it’s great for sauteeing all the things and for sauces.
Garlic is always in my fridge. I buy a large jar of minced to save me a ton of time, I rarely buy cloves that I have to dice myself.
Brown sugar will give this a sweet flavor you’ll love.
Balsamic vinegar gives our sauce a bold flavor. We use it in our beef arm roast recipe too. There are a ton of different types but this is my favorite, made by a local Idaho company. This one is a close second if you’re buying online.
Soy sauce goes on a lot of things in our house. Maybe it’s because I was born in HI but it’s my favorite thing to include in sauces and on rice.
Rosemary either fresh or jarred works. I rarely get fresh because we live in a very small town and produce is kinda’ lacking.
Broth is a much better cooking liquid than cups of water for sure. Beef is best because of this cut but vegetable would work too.
Cornstarch will thicken the gravy left in your pot at the end. Of course you can leave this out, or use flour instead but I like thick sauces!
This is a peek of it in the pot once it has cooked and steam has been released naturally. That step is important to keep it super moist.
Let’s read a quick step by step on how this was done. There is a printable recipe card at the bottom of this post too though:
Time needed: 1 hour and 45 minutes.
Prepare In a small bowl whisk together your minced garlic, brown sugar, balsamic, soy sauce, cornstarch and rosemary. If you wanted some heat you could add chili powder too. Rub your olive oil over the frozen cut of meat. Pour broth into pot. Place frozen roast in pressure cooker, pour balsamic vinegar mixture on top of meat.
Cook Close lid and seal steam valve on your Instant Pot or pressure cooker. Press meat/stew button and adjust cook time to read 1 hour 45 minutes total (or 22 minutes per pound you are using). When done allow to naturally release steam. Lift lid and slice or shred and then put meat back into pot with sauce to coat.
Thicken If you want a thicker sauce remove the pork and cover to keep warm. Set pot to saute and add 1/2 c of your hot liquid into a bowl + 2 tbsp of cornstarch. Whisk until smooth and add back into your pot. Stir and allow to bubble and thicken. Then turn pot off and put pressure cooked shredded pork back into the thick sauce, serve.
FAQ
How long does it take to cook a frozen pork roast?
Yes, you can roast or bake pork in the oven from frozen. However, the cooking time will be around one and a half times as long as for unfrozen pork. For example, if a recipe for cooking fresh pork takes one hour to cook, then using frozen pork for the recipe would take 1½ hours.
How long should I cook my frozen roast in the Instant Pot?
Place frozen roast and broth in inner pot of pressure cooker. Rub with salt, add onions, herbs, garlic and broth. Cook roast 3-5 pound roast it will need 60-90 minutes on high. For a frozen roast of the same size, you’ll need to add about 30 minutes to the cooking time.
How long does it take to cook a frozen pork loin in an Instant Pot?
Press the Pressure Cook button and set the timer for 60 minutes for frozen pork tenderloin ( 2 lbs) and 40 minutes for fresh or thawed tenderloin. Followed by a 10 minutes Natural Pressure Release. After the 10 minutes NPR, release manually the remaining pressure.
Is it safe to cook frozen roast in Instant Pot?
You can easily prepare a pot roast using a frozen chuck roast when cooking in the Instant Pot. Unlike slow cookers, the Instant Pot will get hot enough in a short amount of time to safely cook frozen meat. Skip searing the meat, as you can not sear a frozen cut of meat.
