Bone-In Pork Roast Instant Pot Recipe: Pressure-Cooked Juicy Crust in 60 Minutes

A bone-in pork roast cooked to juicy perfection in just 60 minutes transforms your Instant Pot into a game-changer for weeknight dinners. The secret lies in pressure cooking—locking in moisture while developing a flavorful crust that rivals hours of slow roasting.

I’ve perfected this method after testing countless variations, ensuring tender meat with crispy edges every time.

This recipe eliminates the guesswork by combining high-pressure cooking with a simple sear—no fancy techniques required. The bone-in cut stays succulent thanks to the Instant Pot’s sealed environment, while the natural release allows flavors to meld without drying out. Perfect for busy schedules, it delivers restaurant-quality results with minimal effort.

What you’ll achieve is a juicy, flavorful pork roast with a golden-brown exterior that’s impossible to resist. The meat practically falls apart when sliced, and the rich aroma fills your kitchen long before it’s ready.

Serve with roasted potatoes or applesauce for a complete meal that feels special without the hours of prep.

Safety and timing are critical here—always follow Instant Pot guidelines for pressure cooking, and never exceed the recommended cooking time. The difference between dry meat and melt-in-your-mouth tenderness comes down to these details. Let’s get started on a recipe that turns a simple roast into a standout centerpiece.

Ingredients for bone in pork roast instant pot

Six ingredients transform your Instant Pot into a juicy pork roast masterpiece.

The pork roast is everything here—center-cut for even cooking and that coveted bone-in tenderness. Most grocery stores carry bone-in pork roasts in the meat case, but Costco or Whole Foods have better cuts with more marbling. Look for a roast with a thick bone (at least 1.5 inches) and good fat cap—this ensures juiciness. If you can't find a center-cut, a ribeye-style roast works too, just trim excess fat. The bone acts as a natural thermometer, and the marrow adds incredible depth of flavor during pressure cooking.

No fresh rosemary? Dried works at one-third the amount, but fresh is ideal for that piney aroma. Short on time? Swap the chicken broth for low-sodium beef broth—just add a splash of apple cider vinegar to mimic acidity. The butter is non-negotiable for basting—use unsalted so you control the seasoning. For extra crust, sprinkle 1 tsp cornstarch on the roast before searing. And if you're worried about the Instant Pot's crust, pat the roast dry with paper towels before searing—this creates the perfect golden-brown exterior while keeping the interior juicy.

This roast reheats beautifully—just add a splash of broth and cover. Stores for 4-5 days in the fridge, or freeze for 3 months by wrapping tightly in foil. I always make double batches because the leftovers taste even better the next day. For serving, let it rest 10 minutes before slicing—this keeps all the juices locked in. Pair with roasted potatoes or a simple green salad for a complete meal that feels restaurant-worthy without the hours of prep.

Step-by-step instructions for pressure-cooked bone-in pork roast

Here's how to transform a simple bone-in pork roast into melt-in-your-mouth perfection using your Instant Pot.

Set your Instant Pot to the "Sauté" function and add the 2 tablespoons extra-virgin olive oil. Let it heat until shimmering, then place the 2.5 lb bone-in pork roast in the pot, fat-side down. Press down gently to ensure full contact with the pan—this prevents curling and ensures even browning.

Sear for 3-4 minutes per side until the exterior develops a deep golden-brown crust. You'll smell that irresistible aroma of caramelizing meat—this is where all the flavor begins. Don't rush this step; proper searing creates that beautiful crust that locks in juices during pressure cooking.

Remove the pork roast and set it aside. In the same pot, add the sliced yellow onion wedges and cook for 2-3 minutes until softened and just beginning to color. Add the 4 smashed garlic cloves and cook for 30 seconds until fragrant—you should smell that pungent garlic aroma wafting through your kitchen.

Stir in the 0.25 cup chopped fresh rosemary and 1 tablespoon chopped fresh thyme, cooking for another 30 seconds to release their essential oils. This aromatic base forms the flavor foundation for your roast. If you notice the herbs burning, immediately reduce the heat to medium-low to prevent bitterness.

Pour in the 1 tablespoon apple cider vinegar and scrape up all those beautiful browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all that concentrated flavor that would otherwise go down the drain. Let it simmer for 1 minute until mostly evaporated.

Return the pork roast to the pot and sprinkle evenly with the 1.5 teaspoons salt and 0.5 teaspoon freshly cracked black pepper. The salt should cling to the meat, not pool in the bottom. Give it a gentle toss to distribute the seasoning evenly—this ensures every bite is perfectly seasoned.

Pour in the 1 cup low-sodium chicken broth, making sure it covers about one-third of the pork roast. Place the lid on your Instant Pot and set the valve to "Sealing." Select the "Pressure Cook" function for 60 minutes on high pressure. Here's the thing—this longer cook time is crucial for breaking down the connective tissue in the bone-in pork, resulting in fork-tender meat.

Once the cooking time is complete, allow a natural pressure release for 15 minutes, then quick-release any remaining pressure. The natural release helps the meat rest and reabsorb juices, ensuring maximum juiciness. You'll know it's done when the pressure indicator drops and the lid can be safely lifted.

Remove the pork roast to a cutting board and tent loosely with aluminum foil. Return the pot to the "Sauté" function and add the 2 tablespoons cold unsalted butter. As it melts, baste the pork roast generously with the butter, spooning it over the surface to create that beautiful golden crust.

Let the pork rest for 10-15 minutes before slicing. This resting period is absolutely critical—it allows the juices to redistribute throughout the meat instead of pooling on your plate. The result should be a bone-in pork roast with perfectly tender meat, a crispy exterior, and a rich, herb-infused sauce from the cooking liquid.

Essential equipment for this dish

Instant Pot Essentials

Your Instant Pot is the star here, but a few accessories make all the difference. First, invest in a meat thermometer with a probe—I swear by the Thermoworks Smoke—to ensure your pork reaches 145°F internal temperature safely.

A wooden spoon helps scrape up those flavorful browned bits during deglazing without scratching your pot. 🌡️

For searing, a heavy-bottomed pot (like the Instant Pot Duo Plus) distributes heat evenly, preventing hot spots that can burn your roast. I also recommend silicone oven mitts for handling the hot pot after pressure cooking—trust me, your hands will thank you.

And don’t forget a sharp carving knife (I use Victorinox 8-inch) for clean slices that showcase your perfectly cooked roast.

Searing Tools

A cast-iron skillet isn’t required, but it elevates your sear. If you don’t have one, the Instant Pot’s sauté function works perfectly with its stainless steel insert. Just ensure your oil is smoking hot before adding the pork—this creates that golden crust.

I like to use avocado oil for its high smoke point (520°F), but extra-virgin olive oil works too if you keep the heat medium-high. 🔥

For extra crispiness, sprinkle 1 teaspoon cornstarch on the roast before searing. The starch creates a light coating that caramelizes beautifully, adding texture without extra effort. A tongs helps flip the roast safely—no need to risk burns when you can handle it with control.

Pressure Cooking Safety

Safety first! Always use a thick-bottomed pot (like the Instant Pot Ultra) to handle high pressure safely. Check your pressure valve before starting—it should be set to "Sealing" for this recipe. Never exceed the 60-minute cook time on high pressure, as pork can dry out if overcooked. 🚨

For natural release, wait 15 minutes before quick-releasing any remaining pressure. This step is non-negotiable—it ensures your roast stays juicy and tender. If you’re unsure about pressure cooking, follow the Instant Pot’s manual step-by-step. And always keep a potholder handy when lifting the lid!

Basting & Resting

Your 2 tablespoons of cold unsalted butter are key for basting—use a baste brush or spoon to coat the roast evenly. The butter adds richness and helps create that coveted crust.

For resting, tent the roast loosely with aluminum foil (don’t seal it completely) to let steam escape while keeping it warm. 🧈

A carving board with a juice groove catches all those delicious drippings. Slice against the grain for tender bites, and serve immediately. Pro tip: Save the cooking liquid from the Instant Pot—strain it and reduce it for a quick pan sauce to drizzle over your roast!

Frequently asked questions