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!
I am often asked which I prefer, my Instant Pot or my Crock Pot? After writing a crock pot cookbook last year, you would assume my answer would be the slow cooker. And if I had to pick just one I probably would pick the slow cooker. But that doesn’t mean I don’t love my Instant Pot! They both play an important role in my kitchen!
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. For today’s Instant Pot pork roast recipe, I used an Open Nature® Pork Loin Roast that I picked up at my local Albertsons/Safeway store.
October is National Pork Month and this Instant Pot Pork Roast is the perfect way to celebrate. Open Nature® makes high quality, minimally processed products. Their pork is of the Duroc heritage breed which is well known for its high degree of marbling. That marbling makes a more tender, juicy and flavorful piece of meat. Open Nature® pork is antibiotic free, 100% vegetarian fed with no added hormones or growth promotants. And is raised crate free!
How to cook an Instant Pot Pork Roast
To prep the meat, sprinkle it with salt, pepper and dried sage leaves. Using the sauté feature on the Instant Pot, brown both sides of the roast in canola oil.
Then add a mixture of 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. Be sure and check the temperature of the meat. You want it to be between 145-160 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.
After removing 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!
Serve it with some roasted potatoes and garnish with some fresh herbs to make it pretty.
All that is left to do is slice and cover with gravy and serve! I buy my Open Nature® Pork at my local Albertsons and Safeway stores, and you can also find them exclusively at all of the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway. Visit safeway.com to find a store near you and discover more recipe ideas.
This is a sponsored conversation written by me on behalf of ABSCos. The opinions and text are all mine.
Some of my other favorite pork roast recipes:
Instant Pot Pork Roast
- 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
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.
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