Easy & Tender Instant Pot Frozen Pork Roast Recipe
by Ed
I really enjoy hearty “meat and potatoes”-type meal on a winter night. When you can do it all in one pot, right from the freezer- like this Instant Pot frozen pork roast- then you are checking a lot of boxes for me.
Thawing a large roast can take a couple of days in the fridge, and even if you meal plan (like we do) you might still forget to get it out in time.
Who needs that hassle?!
Enter our friend, ally and my secret crush the Instant Pot and its ability to take a solid block of meat-ice and transform it into a tender and moist, fully cooked roast in record time.
Added bonus – veggies go in towards the end giving you a complete dinner with minimal mess, planning or effort. What is not to like?
Come here Instant Pot… I want to hold you in my arms and never let go. Ouch! You’re still hot!
Instant Pot Frozen Pork Roast
Heat the olive oil and sautee the onion until transparent.
Pour the stock and close the lid and valve.
Set on high pressure for 40 minutes.
Naturally release steam, open the valve and lid.
Add the potatoes and carrots and close the lid and valve again. Set on high pressure for 10 minutes.
Naturally release steam and open the valve and lid.
Set on sautee again. Pour the wine and balsamic vinegar and cook for 15 minutes or until the wine has reduced.
In a small bowl combine the water and cornstarch and pour the slurry into the Instant Pot, stir to combine and cook until thickened, around 4minutes.
New! We also have a collection of Recipes for Frozen Meats in Instant Pot!
AND this new recipe: Tasty & Easy Instant Pot Ground Beef Stroganoff – Starts with Frozen Meat to Save Time!
Instant Pot Frozen Pork Roast Meal
Ingredients
- 2 Tbsp olive oil
- 1 Red onion, chopped
- 2 1/2 lbs Pork shoulder, frozen
- 2 Tbsp brown sugar
- 1/2 Tsp garlic powder
- 1 Tsp dried thyme
- 1 Tsp dried oregano
- 1/2 Tsp dried rosemary
- Salt and pepper to taste
- 1/2 Cup stock
- 2 Potatoes, diced
- 2 Carrots, roughly chopped
- 1/2 Cup red wine
- 1/3 Cup balsamic vinegar
- 2 Tbsp cornstarch
- 1 Tbsp water
Instructions
- Set the Instant Pot on the saute setting. Heat the olive oil
and sautee the onion until transparent. - Add the frozen pork shoulder, brown sugar, garlic powder, dried thyme, dried oregano, rosemary and salt and pepper. Pour the stock and close the lid and valve.
- Set on high pressure for 40 minutes. Naturally release steam, open the valve and lid.
- Add the potatoes and carrots and close the lid and valve again.
- Set on high pressure for 10 minutes. Naturally release steam and open the valve and lid.
- Set on sautee again. Pour the wine and balsamic vinegar and cook for 15 minutes or until the wine has reduced.
- In a small bowl combine the water and cornstarch and pour the slurry into the Instant Pot, stir to combine and cook until thickened, around 4minutes.
You can’t beat Instant Pot Frozen Chicken Recipes for speed and convenience. We’ve got this delicious collection and have shared lots of our own Instant Pot recipes:
- Instant Pot Honey Teriyaki Chicken from Frozen
- Instant Pot Lemon Chicken with Garlic from Frozen
- Juicy Tender and Delicious Instant Pot Pork Chop Recipes
- Delicious & Easy Mexican Instant Pot Chicken Tacos from frozen
- Quick Tender Ribs in the Instant Pot
- Instant Pot Korean Beef
- Instant Pot BBQ Whole Chicken
- Beer Brisket Instant Pot
- The Easy Instant Pot Turkey Meatballs Recipe Your Family Will Love
- Instant Pot Rump Roast Meal
- Instant Pot Frozen Chicken Recipes
Ed Hicken is a DIY Creator with over 30 years of experience, a Financial Educator and a talented home cook.
Can we omit the wine?
You can – but it does give a nice flavour and some acid – maybe consider dealcoholized wine or grape juice?
Good stuff! I thank you so much for a great recipe!
You’re so welcome, Tacy!
Canon substitute the pork stock for beef stock?
Yes! The flavour will be a little different, but it’s a reasonable substitute
does the time change at all if you use baby carrots rather than chopped?
I don’t know for sure, but I suspect baby carrots would do quite well.
Oh my goodness, you have got to come up with a better name for that recipe!!! It was delicious, it was easy, easy enough in fact that I started it before church and finished it after church. Wonderful wonderful recipe will use this over and over again. Might be company worthy!
I’m so glad you loved it, Debi! Thanks so much for coming back to let us know – that means so much! 🙂
I made this today. The only change I made was apple cider vinegar instead of balsamic, since we didn’t have that. Everything came out really nice and tender. We had some for lunch, and we’ll get 2 or 3 more meals out of it. Thanks.
That’s great, Phil! So happy you liked the recipe – and your apple cider vinegar is a great substitute! Apple and pork are such a natural pair. Thanks for coming back and letting us know you liked it! 🙂