If you want a dinner that tastes like you fussed for hours but comes together with weeknight ease, this Instant Pot Balsamic Pork Roast delivers in a big way. A quick rosemary-garlic rub, a splash of tangy balsamic, and a short pressure cook create a juicy, sliceable roast with a glossy pan sauce. It’s elegant enough for guests, simple enough for busy nights, and naturally low in carbs—so everyone at the table wins.
Why This Instant Pot Pork Roast Works So Well
Pressure cooking locks in moisture while infusing the meat with flavor, giving you the tenderness you love from slow cooking without the long wait. The balsamic vinegar reduces into a silky sauce with savory depth, and the rosemary-garlic seasoning complements pork beautifully. With minimal prep and hands-off cooking, this recipe has become a reliable favorite for feeding a crowd or stocking the fridge for the week.
Ingredients at a Glance
- Pork loin roast (about 3 pounds; lean, tender, and great value)
- Rosemary-garlic seasoning (homemade or your favorite pork-friendly blend)
- Olive oil (for searing and flavor)
- Beef stock or broth (adds richness to the sauce)
- Balsamic vinegar (for tang and a glossy finish)
- Kosher salt and freshly ground black pepper (to taste)
About the Rosemary-Garlic Seasoning
A custom rosemary-garlic blend brings a fragrant, herby crust to the roast that pairs perfectly with balsamic. Don’t have a blend on hand? No problem. Use a generous teaspoon each of garlic powder and ground rosemary, then add salt and pepper. You can also swap in an all-purpose Italian seasoning or any pork seasoning you love—this recipe is wonderfully forgiving.
Step-by-Step: Instant Pot Balsamic Pork Roast
- Trim and season: Pat the pork loin dry and trim any excess surface fat if desired. Rub on all sides with the rosemary-garlic seasoning, plus salt and pepper.
- Mix the cooking liquid: Stir together 3/4 cup beef stock and 1/4 cup balsamic vinegar.
- Sear for flavor: Set the Instant Pot to Sauté (medium heat). Add olive oil, then brown the pork well on all sides—about 3 minutes per side. Don’t rush this step; it builds deep flavor.
- Deglaze the pot: Transfer the roast to a plate. Use a heat-safe turner or spatula to scrape up any browned bits from the bottom (those fond bits are liquid gold for the sauce).
- Pressure cook: Return the pork to the pot and pour in the balsamic-stock mixture. Seal the lid and cook on Manual/Pressure Cook, High Pressure, for 15 minutes.
- Natural release: When the time is up, let pressure release naturally. This helps keep the meat juicy and tender.
- Rest and reduce: Move the roast to a cutting board and tent loosely with foil. Switch the Instant Pot back to Sauté (high) and simmer the cooking liquid for about 10 minutes, or until reduced to your preferred consistency.
- Slice and serve: After the roast rests a few minutes, slice into 1/2-inch pieces. Spoon the glossy balsamic pan sauce over the top at the table.
Timing, Yield, and Equipment Notes
- Instant Pot size: This recipe is tested in a 6-quart Instant Pot.
- Yield: A 3-pound pork loin roast typically serves about 8, making it ideal for family dinners or entertaining.
- Budget tip: Pork loin roasts are often a great value and remain tender when pressure cooked and sliced.
Nutrition and Diet Highlights
This Instant Pot pork roast fits neatly into low-carb and keto meal plans. Each serving has about 2 net carbs and an impressive 46 grams of protein. While balsamic vinegar contains natural sugars, the amount per serving is small and most of its sweetness is balanced by reduction and seasoning.
Serve It With Low-Carb Sides
- Garlic cauliflower mash or buttery mashed turnips
- Roasted broccoli, Brussels sprouts, or green beans
- Sauteed zucchini ribbons or zoodles
- Creamed spinach or a simple arugula salad with lemon
FAQs and Pro Tips
- Can I use pork shoulder instead of loin? Yes. Shoulder (or butt) is fattier and extremely tender, but may require a few extra minutes at pressure to reach the same texture. Loin is lean and slices neatly.
- Is searing required? Highly recommended. Browning builds flavor and helps the seasoning adhere. If you must skip it, expect a lighter sauce and milder taste.
- Can I swap the stock? Beef stock adds depth, but chicken stock works too. If using a low-sodium broth, adjust salt to taste.
- What if I prefer a slow cooker? You can adapt this method to a slow cooker: sear in a skillet, then cook low and slow until tender and reduce the sauce on the stovetop.
- How thick should I slice? About 1/2 inch is perfect—thick enough to stay juicy, thin enough to soak up sauce.
- My sauce isn’t thickening: Keep simmering on Sauté with the lid off to reduce. You can also whisk in a small pat of butter for sheen and body.
Make-Ahead, Storage, and Meal Prep
Instant Pot Balsamic Pork Roast is a meal-prep hero. The roast slices beautifully for next-day lunches and reheats without drying out, especially with extra sauce.
- Refrigerate: Store sliced pork with sauce in an airtight container for up to 4 days.
- Freeze: Portion with sauce and freeze for 2–3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of stock or water if needed.
Who Will Love This Recipe
- Low-carb and keto eaters looking for a high-protein, low-effort main
- Hosts who want a polished entree that doesn’t monopolize the oven
- Busy cooks who crave flavor-forward dinners that double as meal prep
More Instant Pot Dinner Inspiration
Once you master this balsamic pork roast, try experimenting with other flavor profiles: swap rosemary for thyme and add a touch of Dijon, or use smoked paprika and a hint of chili for a bolder twist. The Instant Pot makes it easy to turn simple cuts into standout meals.
Why This Matters
Dinners like this prove you don’t need complicated steps or long cook times to create something memorable. With a handful of pantry ingredients and smart Instant Pot technique, you can plate a tender, restaurant-worthy pork roast any night of the week—complete with a rich balsamic pan sauce that tastes like it simmered all afternoon. Whether you’re feeding family, friends, or your future self with meal prep, this is a keep-it-on-repeat kind of recipe.
