This Instant Pot pork shoulder with gravy is a beginner-friendly recipe. With our step-by-step pictures and instructions, you will be able to master a pressure cooking method for making succulent, juicy and delicious pork meat. The gravy is made with the cooking broth incorporating all those wonderful flavors of the meat, onions, garlic and seasoning. This recipe is gluten-free, keto and low-carb, paleo and Whole30 friendly. It’s great as a simpler main for Thanksgiving or Christmas and as a family dinner main.
In This Post:
- ℹ️ Overview
- 📷 How To Make It
- 🥦 What To Serve With
- 🫙 Storage Tips
- 💭 Using Up Leftovers
- 📝 Full Recipe
- 🍽 More Beginner-Friendly Recipes
And if you like this recipe, make sure to check out our Instant Pot Roast Beef & Gravy, Chicken Mississippi Pot Roast and Mojo Pork With Instant Pot.
Recipe Overview
If you’re new to Instant Pot pressure cooker, cooking a large piece of meat like pork shoulder might seem intimidating at first. However, this easy Instant Pot pork roast is actually one of the best recipes to attempt as a beginner.
Using the Instant Pot is very convenient for making an equivalent of oven pork shoulder roast and gravy in less time. We’re talking 2-3 times quicker!
In this recipe, cut-up pork shoulder pieces are pressure cooked in a simple yet tasty broth until tender and juicy. The cooking liquid is then used to make a flavorful gravy sauce.
Everything is done with the Instant Pot keeping the clean-up clean and your oven available for roasted vegetables or dessert.
Serving Suggestions
There are many ways to serve Instant Pot pork shoulder and as it comes with a delicious gravy, you need something that will hold that sauce. Here are some options:
- Potatoes – you can try our Instant Pot mashed potatoes with sour cream or the cream cheese version. Otherwise, make them on the stove while the pork is cooking. For something a little more decadent try our loaded mashed potatoes. You can also do roast potatoes.
- Grains – you can make a batch of Instant Pot rice (white or brown) or some basic Instant Pot quinoa – both can be done ahead of time – which are great vehicles for the gravy sauce. Couscous and polenta are other good options. Pasta noodles are another great option.
- Vegetables – As well as some starchy carbohydrates, a side of veggies or a salad would be a great compliment to this dish. You can do Instant Pot green beans or broccoli, or make them on the stove, as well as carrots or green peas. A simple side salad will add freshness and tang and we also love pork with a coleslaw type salad.
How To Cook Pork Shoulder In Instant Pot
You will find the full list of ingredients, quick instructions, notes and nutritional breakdown in a printable recipe card below. Here are step-by-step images for how to make Instant Pot pork shoulder.
Step 1. Brown Pork Shoulder
Season the pork pieces with salt evenly. Turn the Instant Pot and select the Sauté setting on. Once the pot feels hot inside, add the oil and pork pieces. Sear the meat for 1-2 minutes, then turn over and do the same on the other side.
Step 2. Deglaze The Pot
Remove the pork shoulder pieces to a plate. Pour in some stock into the pot to deglaze it. At this stage, press Cancel to stop the Sautéing process.
Step 3. Add Seasonings & Stock
Add the pork pieces back in together with garlic, onions, herbs, Worcestershire sauce and the remaining chicken stock or bone broth. Nestle the meat in the liquid.
Step 4. Pressure Cook Pork Shoulder
Secure and lock the lid. Select Pressure Cook (Manual on older models) and adjust the time using – and + buttons to 50 minutes. It should say HIGH pressure. The ON sign will display indicating that the Instant Pot is starting to heat up and build the pressure. Once the pressure is built up, the top valve will float to the top and then the 50-minute timer will begin.
Once the cooking timer is done, leave the pot undisturbed to allow the pressure to release naturally. This should take about 20 minutes. You can also release the pressure manually by pressing the top button but do this after at least 10 minutes of natural release. Open the lid and remove the pork pieces.
How To Make Gravy For Pork Shoulder
Once the pork shoulder is cooked, you can make the gravy with the remaining cooking broth, butter and flour or cornstarch. This is done directly in the Instant Pot as well.
Strain the broth through a sieve to catch onions and garlic, and return to the pot (minus the garlic, onions, bay leaf). Select Sauté again and bring the liquid to a simmer.
Stir in 1 tablespoon of butter to melt. Turn the Instant Pot off at this stage (press Cancel). Dissolve and whisk the flour in water in a small bowl. Stir into the hot liquid, which will thicken it into a gravy-like texture.
Once the pork is cool enough to handle, shred the meat or cut into serving pieces. Serve with gravy on the side and some poured over the top.
Storage Tips
Store leftover pork and gravy for up to 3 days in the refrigerator. Freeze cooked pork and gravy (separately) for up to 3 months. Defrost in the fridge overnight or in a microwave.
Using Up Leftover Instant Pot Pork Shoulder
Leftover pork shoulder is great in wraps and sandwiches, pasta and rice casseroles, fried rice, or as protein on a salad. You can mix it with BBQ sauce or add to a vegetable stew or soup. Brunswick stew is a great example of turning leftover meat into something delicious. Check out our leftover pulled pork recipes for some ideas.
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.
Print
Instant Pot Pork Shoulder & Gravy
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 1x
- Category: Main
- Method: Instant Pot
- Cuisine: British
- Diet: Gluten Free
Description
This is a beginner-friendly recipe for Instant Pot pork shoulder and gravy. In this method, cut up pork meat pieces are pressure cooked in a tasty broth until tender and juicy. The cooking liquid is then used to make a flavorful gravy sauce in the same pot. Pork shoulder is served shredded with gravy on top and on the side. This recipe is gluten-free, keto and low-carb, paleo and Whole30 friendly.
Ingredients
To cook the pork shoulder
- About 3.5–4 pounds boneless pork shoulder (1.5-1.8kg, cut into 3 large pieces)
- 1.5 teaspoons salt
- 2 tablespoons vegetable oil or olive oil
- 1 cup chicken stock
- ½ teaspoon pepper
- 1 large onion, cut into quarters
- 10 large cloves garlic, peeled and left whole
- 2 tablespoons Worcestershire sauce
- 2 bay leaves or a sprig of rosemary (if available)
For the gravy
- 1 tablespoon butter
- 2 tablespoons cornflour (or regular flour, arrowroot/tapioca flour)
- 3 tablespoons water
Instructions
1. Season the meat. Season the pork pieces with salt evenly.
2. Brown the pork shoulder. Turn the Instant Pot on and select Sauté (on Normal). Once hot, add the oil and pork pieces. Sear for 1-2 minutes each side or until lightly browned. Remove the meat and add the stock to deglaze the pot. Stir some of the stock around scraping any stuck pieces from the bottom. Select Cancel/Keep Warm to stop the Sauté process.
3. Add flavors. Add back the pork with any juices and top with pepper, onions, garlic, Worcestershire and bay leaves. Add the remaining stock and stir gently to nestle the meat in between the onions and garlic.
4. Pressure Cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 50 minutes on HIGH pressure. After a few seconds, the ON sign will come on indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 10 minutes and then the 50-minute timer will begin. Once the cooking timer is done, leave the pot undisturbed to allow the pressure to release naturally, about 20 minutes. Open the lid and remove the pork pieces.
5. Prepare The Gravy. Strain the broth through a sieve to catch onions and garlic, and return to the pot (minus the garlic, onions, bay leaf). Select Sauté again and bring the liquid to a simmer. Stir in 1 tablespoon of butter to melt. Turn the Instant Pot off at this stage (press Cancel). Dissolve and whisk the flour in water in a small bowl. Stir into the hot liquid, which will thicken it into a gravy-like texture.
6. Serve. Once the pork is cool enough to handle, shred the meat or cut into serving pieces. Serve with gravy on the side and some poured over the top.
Notes
Pressurizing time: 10 minutes | Cooking under pressure: 50 minutes (on HIGH) | Release: natural release, takes about 20 minutes, but you can also manually release after 10 if in a rush.
Freezing/Storage Tips: Store leftover pork and gravy for up to 3 days in the refrigerator. Freeze cooked pork and gravy (separately) for up to 3 months. Defrost in the fridge overnight or in a microwave.
Using leftover: Leftover pork is great in wraps and sandwiches, pasta or rice casseroles, fried rice, as protein on a salad. You can mix it with BBQ sauce or add to a vegetable stew or soup.
Nutrition
- Serving Size: 5-7 oz of meat and gravy
- Calories: 378
- Sugar: 1.1 g
- Sodium: 627.1 mg
- Fat: 13.7 g
- Saturated Fat: 6.4 g
- Carbohydrates: 4.7 g
- Fiber: 0.2 g
- Protein: 55.8 g
- Cholesterol: 168.7 mg
Keywords: Pork Roast, Pork Shoulder, Instant Pot, Gravy, Sunday Roast, Meat, Gluten-Free, Paleo, Whole30, Low-Carb, Keto
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SAVE THIS PORK SHOULDER RECIPE TO PINTEREST
★★★★★
So much flavor in a mouthwatering dish. My family loved this recipe and it is perfect for a weeknight meal.
★★★★★
The flavour in this was incredible. Such a great way to use the Instant Pot. I will definitely be making it again.
★★★★★
This recipe is amazing. The Pork Shoulder turned out incredibly tender and flavorful. We absolutely loved it.
★★★★★
Enjoyed this for dinner tonight and it was a savory success! Easy, quick and delicious; definitely a new favorite recipe!
★★★★★
Wow this was so easy and delicious. We made it with mashed potatoes and used the gravy on everything – it was a hit!
★★★★★
Thanks, Anthony
Oh My! I have been making this recipe for some time now and it’s always been a fave! This time I threw in a couple of peeled, coarsely chopped carrots and about a cup of leftover cauliflower. When the cooking process ended I removed the meat to a platter and discarded the bay leaf. Then I used my immersion blender to purée the gravy instead of thickening it with cornstarch. The flavour was amazing! All those veggies and aromatics! Yummy. And really simple to make. Great recipe as written and one we really enjoy.
★★★★★
Thanks, Maggie. What a great idea to puree all those cooked veggies into the gravy!!! Will have to try it ourselves.
This was *so* good, and will go into our regular rotation. Your instructions are so specific that anyone can do it, regardless of their cooking skill. Thank you.
★★★★★
Thank you and glad you found the instructions handy.
yummy!
★★★★★
Really easy and tasted yummy! Went down very well in our house!
★★★★★
I’m confused as to how this recipe is Paleo and Whole30 friendly when it calls for butter – do you have a suggested substitution for that? Also if using arrowroot instead of flour do you mix it in the same way?
Hi Amy,
Many paleo recipes use butter but for a Whole30 version simply replace it with ghee (clarified butter, which is compliant with that program). Yes, you would use arrowroot or tapioca flour (cassava flour can also be used) in the same way as regular flour.
Hope that helps,
IPE team