Instant Pot porketta roast is an easy-to-make pork dinner that makes a great family meal or main course for any special occasion! This roast is packed with Italian flavor, thanks to my homemade porketta seasoning blend, and it's incredibly tender and juicy due to being cooked in a pressure cooker. It's a hands-off meal requiring minimal prep time, so you can enjoy your dinner more than prepare it!
Flavorful Pressure Cooker Porketta Roast
If you're looking for a hearty, practically hands-off dinner recipe, this Instant Pot porketta roast meets all the requirements! Your pressure cooker does all the work; you only have to add liquid and some porketta seasoning.
Once you slice into the roast and see how wonderfully tender and juicy it is, you'll wonder why you haven't made roasted pork in your Instant Pot sooner! It slices beautifully, or you can cook the meat for a little longer and shred it.
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🥘 Instant Pot Porketta Roast Ingredients
All it takes to turn out a wonderfully flavorful porketta roast is the meat, some seasoning, and a little chicken broth. You could also use water, but I find chicken broth gives it the best flavor.
- Pork Shoulder - A 4-5 pound pork shoulder (or fatty pork loin like a pork ribeye).
- Porketta Seasoning - 3¼ tablespoons of porketta seasoning.
- Chicken Broth - 1 cup of chicken broth, a chicken broth substitute, or water..
- Bay Leaves (optional) - 1-2 whole bay leaves or bay leaf substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Instant Pot Porketta Roast
After you prepare the porketta seasoning and season your roast, the Instant Pot takes over! You'll need your Instant Pot or a similar pressure cooker, measuring utensils, and a knife for slicing (a meat thermometer is useful, too).
One 4-5 pound roast makes a hearty 6-8 servings!
- Make porketta seasoning. Measure out all of the porketta seasoning ingredients, then run them through a spice grinder if desired.
- Season the roast. Season the pork roast generously and on all sides with 3 ¼ tablespoons of seasoning. Place the trivet into the inner pot of your Instant Pot and add 1 cup of chicken broth (or water) as well as the 1-2 optional bay leaves if using.
- Cook. Place the seasoned roast onto the trivet then seal the Instant Pot with the pressure valve set to sealing. Use the manual setting on high then cook for 40 minutes (for a 5-pound roast) or 8 minutes per pound.
- Natural pressure release. Once the pressure has built up, typically 8-10 minutes, and the cooking cycle has been completed, allow the Instant Pot to natural pressure release (NPR) for a full 30 minutes.
- Rest. Check your roast's internal temperature to ensure it has reached a minimum temperature of 165°F (75°C) before removing the roast to a cutting board to rest for 5-10 minutes before slicing to serve.
This time, I paired my porketta roast with baked cauliflower with cheese. You can't go wrong with any of the usual roast pork side dishes like slow cooker roasted potatoes or sauteed green beans. Enjoy!
💭 Angela's Tips & Recipe Notes
- If you have a pork shoulder/pork butt roast with a bone or that is too large for your Instant Pot, cut the roast in half, butterfly style (to remove the bone). Use butcher twine to tie the roast after rolling the roast back up.
- The seasoning in this recipe will yield approximately 3.25 tablespoons of porketta roast seasoning.
- Use one full batch of the seasoning to season a 4-5 pound roast. I recommend beginning with half the amount of seasoning if you are shy about bold flavors or unfamiliar with the unique flavor of fennel seed.
- If you don't like the texture of whole fennel seeds, you can use a spice grinder to grind them up before making your porketta seasoning.
- You can sear the roast before cooking to add depth of flavor; however, it is not a necessary step. Alternatively, you can also sear the cooked roast before serving. Heat the oven to broil on high and brown the roast for 4-5 minutes.
- Cook the roast for 8 minutes per pound, plus 30 minutes of natural pressure release (NPR).
- For shredded porketta roast (not the traditional serving of this tasty roast), cook your pork roast into 3-4 chunks and cook for 15 minutes per pound. NPR for the full 30 minutes when done cooking.
- Add 1 tablespoon of cornstarch to each 1 cup of broth and drippings to make a gravy. Whisk and heat until thickened.
🥡 Storing & Reheating
Transfer the cooled porketta roast into an airtight storage container within 2 hours of cooking. Refrigerate for up to 3-4 days.
Leftover porketta roast should be cooled completely and then stored in an airtight freezer storage container. Freeze for up to 2-3 months.
Reheating Porketta Roast
Place porketta roast leftovers into a shallow baking dish with enough chicken broth or water to cover the bottom of the dish. Heat at 350°F (175°C) until warm.
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❓ FAQ
Yes, porketta and porchetta are two different spellings for the same term. The 'ch' makes a 'k' sound in Italian, and slowly the alternate spelling came about in the United States. In Italy, it will most certainly be 'porchetta'.
I like to stick with Italian flavors to complement the pork. Traditionally, lighter sides are paired with it so the roast can really shine. A Caprese salad with balsamic vinegar is a great choice, as sauteed onions or honey and herb-roasted carrots. Still, you can never go wrong with roasted garlic mashed potatoes or baked potatoes (really any form of potato)!
Cooked or uncooked, you can wrap a porketta (porchetta) roast in foil or plastic wrap to prevent freezer burn, then place it in a heavy-duty freezer bag. Cooked, I recommend eating it within 3 months. Uncooked, it will last for up to 6 months. Either way, place your roast in the fridge overnight to defrost before cooking or reheating.
😋 More Instant Pot Recipes
- Instant Pot Baked Potatoes - You can make delightfully fluffy potatoes in half the time as the oven with your Instant Pot!
- Instant Pot Au Gratin Potatoes - Tender, creamy, and cheesy au gratin potatoes improve any meal!
- Instant Pot Chicken Drumsticks - You'll be shocked at how delectably crispy the skin on your chicken drumsticks turns out!
- Instant Pot Buttered Cabbage - Buttered cabbage is a simple, yet flavorful, vegetable side dish that can be made in no time!
- Instant Pot Crack Chicken - Use this creamy, cheese chicken with bacon as a filling for sandwiches or a delicious dip!
- Instant Pot Hard Boiled Eggs - The Instant Pot makes perfectly cooked and easy-to-peel hard-boiled eggs every time!
📋 Recipe
Instant Pot Porketta Roast
Ingredients
- 4-5 lb pork shoulder (or fatty pork loin like a pork ribeye)
- 3¼ tablespoon porketta seasoning
- 1 cup chicken broth (or water)
- 1-2 whole bay leaves (optional)
Instructions
- Measure out all of the porketta seasoning ingredients, then run them through a spice grinder if desired.3¼ tablespoon porketta seasoning
- Season the pork roast generously and on all sides. Place the trivet into the inner pot of your Instant Pot and add the chicken broth as well as the optional bay leaves if using.4-5 lb pork shoulder, 1 cup chicken broth, 1-2 whole bay leaves
- Place the seasoned roast onto the trivet then seal the Instant Pot with the pressure valve set to sealing. Use the manual setting on high then cook for 40 minutes (for a 5 pound roast) or 8 minutes per pound.
- Once the pressure has built up, typically 8-10 minutes, and the cooking cycle has completed, allow the Instant Pot to natural pressure release (NPR) for a full 30 minutes.
- Check the internal temperature of your roast to make sure that it has reached a minimum temperature of 165°F (74°C) before removing the roast to a cutting board to rest for 5-10 minutes before slicing to serve.
Equipment You May Need
Notes
- If you have a pork shoulder/pork butt roast with a bone or that is too large for your Instant Pot, cut the roast in half, butterfly style (to remove the bone). Use butcher twine to tie the roast after rolling the roast back up.
- The seasoning in this recipe will yield approximately 3.25 tablespoons of porketta roast seasoning.
- Use one full batch of the seasoning to season a roast 4-5 pounds in weight. Start with only half if you're usually shy about aggressively seasoning your roasts or unfamiliar with the flavor of fennel seed.
- If you don't like the texture of whole fennel seeds, you can use a spice grinder to grind them up before making your porketta seasoning.
- You can sear the roast before cooking to add depth of flavor; however, it is not a necessary step. Alternatively, you can also sear the cooked roast before serving. Heat the oven to broil on high and brown the roast for 4-5 minutes.
- Cook the roast for 8 minutes per pound, plus 30 minutes of natural pressure release (NPR).
- For shredded porketta roast (not the traditional serving of this tasty roast), cook your pork roast into 3-4 chunks and cook for 15 minutes per pound. NPR for the full 30 minutes when done cooking.
- Add 1 tablespoon of cornstarch to each 1 cup of broth and drippings to make a gravy. Whisk and heat until thickened.
- To store: Transfer the cooled porketta roast into an airtight storage container within 2 hours of cooking. Refrigerate for up to 3-4 days.
- To freeze: Leftover porketta roast should be cooled completely then stored in an airtight freezer storage container. Freeze for up to 2-3 months.
- To reheat: Place porketta roast leftovers into a shallow baking dish with enough chicken broth or water to cover the bottom of the dish. Heat at 350°F (175°C) until warm.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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