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This Maple Glazed Instant Pot Pork Roast is the perfect fall meal. Real maple syrup, sage and rosemary give it a delicious flavor and the Instant Pot makes it easy!
One of my favorite things to cook in my Instant Pot is a pork roast. It cooks it quickly and the results are a tender and juicy pork roast. Pork can tend to be on the tougher side so an Instant Pot is the perfect way to get a nice, tender pork roast.
For today’s Instant Pot pork roast recipe, I used a Pork Loin Roast. You could also use a boneless pork shoulder roast, a butt roast or a picnic roast. A boneless roast works best.
Ingredients
- Pork Loin
- Chicken Broth
- Maple Syrup
- Spicy Brown Mustard
- Apple Cider Vinegar
- Worcestershire Sauce
- Oil
- Salt and Pepper
- Sage
- Rosemary
- Garlic
- Cornstarch
How to cook an Instant Pot Pork Roast
- Season the meat with salt, pepper and dried sage leaves.
- Turn Instant Pot to sauté and add oil.
- Brown roast on both sides in hot oil.
- Add maple syrup, chicken broth, Worcestershire Sauce, spicy brown mustard, cider vinegar, garlic, dried sage and rosemary.
- Cook it on manual for 18 minutes on high pressure with a natural release of 8 minutes.
How Do You Know When Pork is Done?
Pork roast is done at 145 degrees F. The pork is still pink at this point and is perfectly safe to eat but if you prefer your pork a little more cooked, cook until 155-160 degrees F. If the temperature is too low, put it back in the Instant Pot for 2-3 more minutes on high pressure and then do a quick release. Use a meat thermometer to check the temperature.
- Remove the meat from the Instant Pot.
- Add in the cornstarch mixed with chicken broth mixture and turn onto saute again and allow the mixture to come to a boil and thicken. Then use this as a gravy over the roast – so good!
All that is left to do is slice and cover with gravy and serve!
Check out more of my favorite pork recipes:
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Maple Glazed Instant Pot Pork Roast
Ingredients
- 1 2.5 lb. pork loin
- 3 Tbsp canola or vegetable oil
- 1/2 cup maple syrup
- 1 Tbsp spicy brown mustard
- 2 Tbsp apple cider vinegar
- 1 Tbsp Worcestershire sauce
- salt and pepper
- 2 tsp dried sage leaves divided
- 1 tsp dried rosemary leaves
- 2 tsp garlic minced
- 3/4 cup chicken broth divided
- 1 Tbsp cornstarch
Instructions
- Remove pork from refrigerator and pat dry. Allow to sit at room temperature for 20-30 minutes.
- Salt and pepper both sides of roast. Sprinkle both sides with 1 tsp dried sage leaves.
- Put oil into Instant Pot and turn onto saute, allow oil to heat. Add roast to brown on both sides.
- Remove roast and deglaze the pan, scraping up the crispy pieces on the bottom of the pan.
- Combine all the remaining ingredients except for 1/4 cup of chicken broth and cornstarch and add into pot. Put roast back into Instant Pot.
- Turn Instant Pot onto manual setting for 18 minutes on high pressure with a natural release of 8 minutes. Check temperature of meat when finished to make sure it is between 145-160 degrees F. If it is not there yet, return meat to pot and turn back onto manual, high pressure for another 2-3 minutes with a quick release.
- Remove meat and add chicken stock combined with cornstarch and turn onto saute and let the gravy thicken.
- Slice pork and drizzle with gravy.
Nutrition Facts:
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