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!
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Instructions
Measure out all of the porketta seasoning ingredients, then run them through a spice grinder if desired.
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.
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.
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.
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Course Instant Pot, Main Course, Pork Dishes, Roasts