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Instant Pot Pork Shoulder & Gravy

Instant Pot Pork Shoulder & Gravy

  • Author: Instant Pot Eats
  • 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


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.



To cook the pork shoulder

  • About 3.54 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


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.


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.


  • 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