Instant Pot Pork from Frozen (Easy, 3-Step Process)

Our easy 3-step Instant Pot Pork from Frozen pork is a simple recipe that requires minimal effort. It makes a delicious dinner in just a fraction of the time a typical pork takes to make and can be enjoyed on its own or used for other meals. We love making tacos, enchiladas and salads with it!

Family has always been a very important part of my life and a way that I have made many of my memories with loved ones are gathered around good food.

This Instant Pot pork makes a delicious meal and is great for lazy nights or weekends when you don't want to spend too much time cooking. It goes so great with our gluten-free mac and cheese or this creamy gluten-free funeral potatoes. You really can't go wrong when picking a side dish for this yummy pork. This pulled pork pasta is another recipe that is easy and full of flavor. Plus it uses ingredients you probably already have.

Why you are going to come back to this again and again...

• SUPER easy- It really is so simple to make and requires little prep time. Pressure cooking is one of my favorite cooking methods because you can throw everything in the Instant Pot, and it will do the rest. That way, I have time to do things around the house and hang out with my family.
• Fork tender- The pork comes out super tender and moist. I use a fork to shred it and love that it didn't require hours to achieve.
• It makes great leftovers- I love any meal that makes my next meal easier and this one always does. We usually just eat it straight out of the pot with a tasty side dish like our gluten-free corn casserole but then the next day I love to use it for tacos, Tex-Mex pasta and more.
• No defrosting required- If you are like me, 5 pm creeps up fast and you ask yourself, "Oh no, what am I going to make for dinner?" This recipe is perfect for those days when you forgot to thaw meat but still want a nice meal.

here's what you need

• Frozen pork roast - I usually buy pork in bulk, cut up the pieces, and freeze it. That way, I always have pork I can grab if I don't know what I want to make for dinner.
• BBQ sauce - Pick your favorite barbecue sauce to use for this recipe. You can do homemade but that is a lot of work, so I recommend a store bought one.
• One lemon - Use the juice from one lemon to season the pork. Lemon juice adds that citrusy flavor and enhances other flavors in the recipe. It also helps tenderize the meat.
• Coconut aminos - You can use either coconut aminos or soy sauce for this recipe. It's up to your preference. Gluten free soy sauce also works great!
• Coriander seeds - Coriander seeds are an herb that is similar to cilantro. Cilantro is the plant's leaves, and coriander is the dried seeds from the plant. Trust me on this one, the flavor is great!
• Garlic salt - Garlic salt always makes a recipe better and this one is no exception. It gives it just the right amount of flavor.

Ok let's make this FAAAAAst...

Add it all to the pot

Put the roast at the bottom of the Instant Pot. Keep it in the center of the pot to make sure it can cook throughly.

Add all of the ingredients on top of the roast. They will mix perfectly when cooking in the Instant Pot, making deliciously seasoned pork. No need to dirty another bowl or pan before. This is a true dump and start recipe.

Cook

Pour 1 ½ cups of water into the pot. The water will help keep the roast from burning on the bottom of the pot.

Then cook the roast on high pressure for 90 minutes. You can use this time to make the sides for your meal or relax!

Slow release Instant Pot

The Instant Pot will naturally slow release when it is done cooking. It can take around 30 minutes for the Instant Pot to completely release. Don't be tempted to do a quick release or your pork won't be as tender.

You will know that the pressure has been completely released when the float valve has dropped back down. I like to use forks to shred it before serving.

Tips for success

• Natural release method is crucial - You need to allow the pork to release naturally in the Instant Pot for the best, tender pork. I know I've said this before, but it is that important.