Instant Pot Rosemary Pork Roast with Fall Vegetables - Dump and Go Dinner
Instant Pot Rosemary Pork Roast with Fall Vegetables - Dump and Go Dinner
In need of a quick and easy dinner? Put your Instant Pot to work and make this juicy pork roast seasoned with thyme, rosemary, garlic and a splash of lemon juice. Sit down and enjoy this no fuss freezer meal including a medley of tart green apples, sweet butternut squash, and savory red onions.
Ingredients
- ⅛ cups Olive Oil
- 2 ⅔ tablespoons Lemon Juice
- 1 ⅓ teaspoons mince Garlic, Cloves
- 1 ⅓ teaspoons Thyme, Dried
- 1 ⅓ teaspoons chop Rosemary, Fresh
- ⅓ teaspoons Black Pepper
- ⅓ teaspoons Sea Salt
- 2 pounds quarter Boneless Pork Loin
- 2 ⅔ cups peel and chunk Apple, Granny Smith
- 2 ⅛ cups peel and chunk Squash, Butternut
- ¾ cups chunk Onion, Red
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Place pork loin on trivet.
- In a bowl, combine olive oil, lemon juice, garlic, thyme, rosemary, pepper and sea salt.
- Pour olive oil and herbs on top of roast.
- Lock cover into place and seal steam nozzle.
- Set on high pressure for 10 minutes.
- Natural release for 5 minutes then quick release any remaining pressure.
- Remove lid, add squash, apple and onion, replace and lock lid. Set pressure nozzle to sealing.
- Set on high pressure for 5 minutes.
- Quick release.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 oz pork and 2/3 cup vegetables Amount Per Serving
- Calories
- 557
- Total Fat
- 27g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 145mg
- Sodium
- 266mg
- Total Carbohydrates
- 29g
- Fiber
- 3g
- Sugar
- 13g
- Protein
- 51g
- WW Freestyle
- 10
37 Comments
Join the discussionShouldnt the oil mixture be frozen with the meat, not the apples?
No, the oil mixture will help keep the apples from turning brown.
I read that the Instant Pot requires a minimum of 1 cup of liquid to reach pressure but you do not include any liquid in your recipe.
Hey, Richard! 1/2 a cup is perfect – it doesn’t have to be a full cup. There is olive oil and lemon juice (both liquids) plus the pork and apples will create juice as well. Happy cooking!
The lemon juice isn’t added until after the first 10 minutes in the Instant Pot. And, you mention “1/2 cup in perfect”, but in the “serve now” recipe I don’t see 1/2 cup of liquid going in before the apple juice is added. I’m afraid Richard’s question was not really answered thoroughly.
Amy, the lemon and olive oil marinade goes in with the Pork Roast from the beginning. The vegetables are added later. The “Liquid” in this case is the marinade, and as mentioned you do not need a full cup of liquid, even just a half cup will do. If you think this is not enough liquid, you are welcome to add more; however, based on our testing, it has done just fine.
Do you put the poin in whole or cut in to quarters?
We always recommend quartering the meat so that it cooks more evenly. https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
How would you adjust cook times if you were making a larger loin? I have an 8 quart Instant Pot.
It depends how large the loin is. You could try adding an additional 5 minutes per pound.
In this pork loin recipe you set the cook time before adding the other ingredient to 10 minutes. Then only 5 more minutes after adding the other ingredients. For a total of 15 minutes cook time.
In this other pork loin recipe (https://onceamonthmeals.com/recipes/instant-pot-apple-cherry-pork-loin/) you set the cook time to 30 minutes then 3 for a total of 33 minutes.
In the second recipe the loin is smaller (1 1/3 as opposed to 2 pounds).
Both are quartered.
Why the major difference in cooking time?
Great question David. From looking at these recipes, the Apple Cherry Pork Loin was one of our early Instant Pot recipe adaptations, therefore, the time given was longer. However, it may indeed require less time. Both recipes have been tested by multiple individuals and are said to work well. We will also evaluate these recipes again to see if, knowing what we know now, we would make any changes. And, of course, send those changes to test cooks to verify. Pork Loin is a really tricky in the Instant Pot. Online you can find suggestions for anywhere from 4 minutes to 50 minutes. I’m sorry that isn’t more helpful. We now try to err on the side of less time, so you can add more time. However, we would advise to make sure it reaches 145 degrees.
Outstanding! I didn’t have squash or red onion so I used some red potatoes and a whole yellow onion. Also, the thyme and rosemary were dried and YEARS old. None-the-less its insanely delicious.
I tried this recipe without adding any extra liquid beyond the marinade as you suggested in the comments above, and it burned. The Instant Pot actually read “burn”. And the bottom of the pot was blackened. It kind of ruined the dish. I think it would be very good with a little liquid added.
We’re sorry to hear this didn’t turn out for you! All of our recipes have been thoroughly tested, but due to the variables in Instant Pot cooking, sometimes one person will get the burn error while most everyone else does not. We’ll definitely keep your feedback in mind for this recipe!
Hi – We’ve received comments on having issues cooking this recipe, and our Menu Builder team reviewed and updated this recipe. We’ve updated this recipe to remove the saute step and add additional liquid. Please let us know if you have any additional feedback with the changes. Happy Cooking! ~ OAMM
The first step of this recipe says “Add water and trivet to the Instant Pot,” but nowhere does it say how much water. Very mysterious way to start.
Hi! You should add ½ cup of water. If you scroll down to the serving day ingredients, you will find the liquid to add to your Instant Pot on our recipes. I hope this helps. ~ OAMM
I have a brand new Power Cooker Plus. When the recipe says to set on manual what should I set it on as my instant pot does not have a manual button? Second question what if the pork loin and veggies do not fit on a trivet. The trivet only sits a couple inches from the top?
The manual button could also be called “pressure cook”. It’s just a manual setting to get to the correct number of minutes. You can set the roast on the bottom, but it may be a little dryer. Perhaps add extra liquid if you do this.
In step 2 you say to add water. How much? I’m new to this. Thanks!
When cooking from fresh, you should be sure to look at Serving Day Ingredients as well. This recipe indicates that you need 1/2 cup of water for this recipe. 🙂
I see a frozen suggestion, but is that cooking from raw or reheating already cooked? What would be the cooking time for raw frozen in my instapot?
This would be frozen, cooking from raw.
Yeah, this one was a huge fail, cooking time for the pork was way off for my 8qt. Instant pot. And that was after I set it for 15 minutes to offset for the 3 lb size. Meat was raw except for very edges.
Hi Will — I’m so sorry this recipe gave you issues. Did you quarter the pork roast? I have an 8qt, and I do add a little more time when I cook pork, as I’ve found it takes longer than in a 6qt. I also try to cut it up a bit as well. Hope this helps.
I’m new to pressure cooking and followed the recipe. Overly fragrant, could probably use less thyme and rosemary. Unappealing pasty white piece of meat. The ends are overdone and the center is perfect. The Apple and butternut squash were tasteless. If you need a fast meal, this is great, but certainly needs some work. Sautéing to give it some color would be nice. Sounds like that step was removed. I left the roast intact, just a shade over 2 lbs, cooked in the 6 quart model.
Anyone have a suggestion for getting the herb smell out of the gasket? I washed it immediately, but the lingering smell is enough to make me return it. Also I find Instant Pot customer support lacking.
Sorry you didn’t have a great experience with this recipe, Victor. As far as the smell, I would suggest allowing the ring and other removable parts to soak in a bath of vinegar and baking soda for about an hour. Typically when I have strong odors/flavors, that does the trick!
what am I missing, there is no way that pork roast can be done in 15 minutes. ugh
Hi Jan – That’s a question question. We recommend quartering the pork roast. This helps break up the meat so it will cook faster in the Instant Pot. Did you have issues with the cook time on this recipe? We do test our recipes before we publish them, but we always love to hear feedback and adjust the instructions as more people cook them. I hope this helps.
Hey OAMM,
Maybe you should change the ingredients list to “2 pounds QUARTERED Boneless Pork Loin”. I had no idea you wanted us to quarter the pork roast and assumed “quarter pork loin” referred to the cut of meat, and I didn’t realize it was what I had to do to the meat.
It would also be helpful to include quartering the pork loin in the instructions too, just to be clear.
Thanks for your feedback. Our recipes are designed to be used primarily with our freezer cooking membership, which includes prep instructions for each recipe. Those instructions specify to quarter the meat ahead of time. For future reference, if you see “quarter MEAT” in an ingredient list, it means to quarter the meat before preparing the recipe.
I followed the recipe exactly, but the apples came out ‘mush’ – apple sauce.
We’re sorry to hear that your apples turned to mush on you! Can you confirm with us that you only put the apples in for 5 minutes towards the the final steps, per steps 8 & 9 followed by a quick release?
I followed the instruction times and apples were mush while the squash was still hard. I also misunderstood the quartering instruction for the meat so ended up with a mishmash of undercooked and over cooked food. Basically a complete fail for my dinner. Looks like we’ll be having hot dogs tonight.
Cooked this tonight. Not good at all. Taste was horrible. Apples disintegrated, squash was horrible. CAN’T RECOMMEND THIS ONE. ANOTHER INTERNET BUST!!
We’re sorry to hear you didn’t enjoy this recipe. Thank you for providing feedback on your experience with this cooking this. We’re taking the comments left as feedback to our menu team. In the meantime, for the apples and squash texture issue experienced by some, we would suggest cutting the squash into more diced pieces for an even cook.
As for the flavor, we would encourage you to use less/more of any seasonings or ingredients you did not enjoy. Rosemary is a very potent herbal flavor not enjoyed by some, so perhaps that may not be a flavor for you. If you’re a member, you should have access to over 8,000 recipes in our database. If you need help locating a recipe that will work best for your taste, please do not hesitate to reach out to us at Info@onceamonthmeals.com and we’d be happy to assist.