Pressure Cooker Pork Roast with Vegetables | Pressure Cooker Pros

Pressure Cooker Pork Roast with Vegetables

Follow these instructions to make the perfect Rosemary Pork Roast with Fall Vegetables in your pressure cooker.

Any brand or type of pressure cooker can work for this recipe, but the Instant Pot or an electric pressure cooker similar to an Instant Pot, will create the best results. There are no complicated pressure or time settings used in this recipe, so any cooker will do fine.

You can make this recipe with fresh ingredients or prep it for the freezer and pressure cook it later. Freezing the ingredients will reduce time in the kitchen and is a great idea if you enjoy prepping dinner meals ahead of time.

Both versions of the instructions, both frozen and fresh, are below. Scroll past the original cooking instructions to see what changes need to take place for freezing.

Instant Pot Rosemary Pork Roast with Fall Vegetables

(Click here to view the original recipe from onceamonthmeals.com)

Click the link above to see the original recipe and in-depth nutrition information.

rosemary pork roast image

Total cooking time: 15-20 minutes (from fresh); 25 minutes (from frozen, not including prep time)

Yield: 4 servings

Ingredients

  • ⅛ Cup olive oil
  • 2 ⅔ tbsp lemon juice
  • 1 ⅓ tsp minced garlic
  • 1 ⅓ tsp thyme
  • 1 ⅓ tsp fresh rosemary, chopped
  • ⅓ tsp black pepper
  • ⅓ tsp sea salt
  • 2 lb. quarter boneless pork loin
  • 2 ⅔ Cup granny smith apple, peeled and cut into chunks
  • 2 ⅛ Cup butternut squash, peeled and cut into chunks
  • ¾ Cup red onion, cut into chunks

You will also need:
A metal trivet that fits in your pressure cooker

Cooking Instructions

Step 1
Take out your pressure cooker and make sure all the parts are clean and ready to be used. Once everything is ready, and you have all the ingredients, insert the metal trivet into the pressure cooker. In addition to the trivet, add the minimum amount of water needed for your pressure cooker (for Instant Pots, that should be about 1 to 1 ½ Cups of water).

Step 2
On top of the trivet, place the pork loin.

Step 3
In a separate bowl, mix the olive oil, lemon juice, minced garlic, thyme, rosemary, pepper, and sea salt. Once they are blended well, pour the mixture on top of the pork roast.

Step 4
Close the lid of the pressure cooker and lock it. Make sure the pressure release valve is closed.

slicing vegetables image

Step 5
Plug in the pressure cooker and set it on manual high pressure with the timer set at 10 minutes. Once the pressure cooker reaches the correct pressure, the timer will start to count down and the food will begin cooking.

Step 6
Once the timer is up, let the pressure release naturally for at least 5 minutes. After 5 minutes, you can then quick release any remaining pressure in the pot and gently remove the lid. Remember that it will be hot.

Do not turn off the pressure cooker yet!

Step 7
Add the squash, apple, and onion. Replace the pressure cooker lid and relock it. Do not forget to close the pressure release valve since it is still open from releasing the pressure moments ago.

Step 8
Set the cooker on manual high pressure for 5 minutes. Quick release the pressure this time, when the timer goes off. You can then serve the pork roast with the vegetables immediately.

Cooking from Frozen

If you would like to make this meal ahead of time and keep it in the freezer until it is time to cook, follow the prep instructions then keep reading to see what changes need to be made to the original cooking instructions.

frozen meat image

Prep

To prep this meal in advance for faster cooking later, follow these instructions.

First, gather all the ingredients. The amounts do not change from the list above unless bigger portions are needed. If you do increase the quantities of seasonings and other ingredients, make sure not to fill up the pressure cooker too high.

The pressure cooker should be no more than two-thirds of the way full.

Note: To save space and make the pressure cooking faster, cut the pork loin into 2 or 3 pieces (optional).

Secondly, place the pork loin in a gallon freezer bag. Make the olive oil and seasoning mixture by following the instructions in step 3, but do not pour it over the pork loin.

Next, cut up the apples, squash, and onions if you have not already, and place them in a round Tupperware container. Now the seasoning mixture can go over the top.

Lastly, label the plastic bag and container if needed then put them both in the freezer until you are ready to cook.

How to Cook from Frozen

The instructions for cooking the pork roast and vegetables are relatively similar to cooking it fresh.

Place the trivet in the pressure cooker and follow the cooking instruction the same, except for step 5, with which you should set the pressure cooker to 20 minutes, instead of the original 10.

If, for some reason, the meat or vegetables do not seem cooked well enough, put them back in the pressure cooker for another 5 minutes and repeat until they are ready.

Pressure Cooking Tips

  • Thoroughly clean the pressure cooker before and after cooking to prevent the seal and other pressure cooker parts from wearing down fast.
  • Add plenty of water in with the other ingredients in the pressure cooker so that plenty of steam and pressure build-up for cooking.
  • In-between cooking the pork loin and vegetables while using this recipe, do not allow too much time for the pressure cooker to cool down. There should be enough time for the pressure to lower to a safe level, but the cooking process will take much longer if the pressure cooker does not keep any heat.

Conclusion

A roast is one of the best meals to cook in a pressure cooker. Other pressure cooker roast recipes are available for beef instead of pork as well, so check out everything you can before deciding what to cook; there are many options.

Leave a Comment: