Instant Pot Mushroom Pork Roast with Mashed Potatoes {all in one pot!}
Mushroom pork roast and mashed potatoes cooked at the same time, in the same pot, yet separate by stacking your ingredients.
This easy whole dinner, is ready with one pot! Gravy included.
A pork dinner, the mashed potatoes, AND the mushroom gravy all cooked at the same time, and in one pot seems to good to be true.
I wouldn’t lie to you, friends!
Cooking multiple things within your Instant Pot at once is what quick dinner dreams are made of, but can definitely be a little bit more tricky that your typical “dump and go” Instant Pot recipes.
Do I need extra accessories to cook multiple things at once?
For most of these kinds of recipes, yes you will need accessories.
For this one, we stack the potatoes on top of the roast and we want the steam to hit the potatoes, so we use this stainless collapsible steamer basket, which sits right on top of the pork roast.
What size Instant Pot do I need for this?
I use my 6 quart Instant Pot for this, but if you want to make a large portion of mashed potatoes, you will need an 8 quart Instant Pot to stack more potatoes in.
The pressure time does not need to be adjusted if using the 8 quart model.
This recipe will not fit in the 3 quart model.
Are pork loin and pork tenderloin the same? Can I use either?
NO! These are not the same and require significantly different cook times.
Pork loin (roast) which is what is used for this recipe, has 20 minute pressure time, whereas pork tenderloin (which is used in my popular apple honey pork tenderloin recipe) is a 7 minute pressure time.
If you use a pork tenderloin for this recipe, you will reduce the time to 7 minutes, and you will cut your potatoes into much smaller pieces so they cook in 7 minutes.
How to prepare Instant Pot mushroom pork roast and mashed potatoes
This recipe has a few steps and the layering of items is important.
First, you want to saute the aromatics. In this case the mushrooms and onion. Once they are caramelized and cooked, you add the broth. This is what goes on the very bottom of your pot.
Next, you always want to longest cook time item on the bottom (closest to the heat source).
So in this case, the pork roast goes in the liner. 
Because we want to keep the potatoes separate, we place the collapsible petal steamer basket on top of the roast and load it up with potatoes.
You don’t want to put whole potatoes in, as very large ones won’t cook in the 20 minute cook time that the roast needs. Quartering russet potatoes works well here.
Now, you simply secure the lid, set to sealing, and pressure cook on high for 20 minutes.
When the pressure cycle is complete, you quick release the pressure, and lift the steamer basket out.
Transfer the potatoes to a bowl, add the cream and butter, give them a mash, and BAM! mashed potatoes.
While the pork is resting (covered), go back to saute function, add your slurry, and thicken the gravy.
When the gravy is done, the pork roast should be ready to be sliced – and gravy poured over!
So, there you have it.
A whole meal, layered strategically, to cook all at once – yet separately, in your Instant Pot!
Are you ready to make Instant Pot Mushroom Pork Roast with mashed potatoes, and gravy…. ALL IN ONE POT?!
Instant Pot Mushroom Pork Roast with Mashed Potatoes
Equipment
- Collapsible steamer
Ingredients
- 1 2lb Pork loin (not pork tenderloin)
- 2 tbsp olive oil
- 2 cups sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1/2 tsp paprika
- 2 tsp Worcestershire
- 4 russet potatoes, quartered
- 2 tbsp butter
- 1/4 cup cream
- 2 tbsp flour
- 2 tbsp water
Instructions
- Set the Instant Pot to saute.
- When hot, add oil, mushrooms, onions, and garlic. Saute until onions are translucent.
- Select cancel on your Instant Pot to stop the saute function.
- Add the broth, Dijon mustard, paprika and Worcestershire. Ensure there are no onion or mushroom bits stuck to the bottom of the liner.
- Place the trivet that came with your Instant Pot into the broth. Place the pork loin on the trivet.
- Place a collapsible petal steamer on top of the pork.
- Add the quartered potatoes to the steamer rack.
- Secure the lid and seal the pot.
- Set the Instant Pot to high pressure for 20 minutes.
- Quick release the pressure when pressure cycle is done.
- Lift the steamer rack with the potatoes out of the pot, and place into a large bowl.
- Using a meat thermometer, check that the pork temperature is at least 145°F. Remove from the liner and cover with foil and let sit for 5-10 minutes.
- Meanwhile, add the cream and butter to the potatoes and mash to desired consistency. Add cream until desired texture is achieved.
- Set the Instant Pot to saute and stir in the flour slurry ( 2 tbsp flour and water combined in a small bowl) and heat until thickened. If you want a thicker gravy, mix up a second slurry and add that in.
- Slice pork and pour gravy over top.
