Maple Glazed Instant Pot Pork Roast

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!

Course instant pot, Main Dish, pork roast

Cuisine American

Prep Time 10

Cook Time 20

Resting time 8

Total Time 30

Servings servings

Calories 178kcal

Author Leigh Anne Wilkes

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.

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