Instant Pot Keto Pork Roast with Cocoa Rub

An exotic twist on the classic pork roast.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Natural Release 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 566 kcal


Dry Rub

  • 1 tbsp unsweetened cocoa powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp chipotle powder
  • 1 tsp ground cloves
  • ½ tbsp sea salt
  • ½ tsp ground black pepper

Pork Roast

  • 4 lbs pork shoulder roast trimmed and cut into 6-8 pieces
  • 3 tbsp extra virgin olive oil divided
  • 2 large celery stalks chopped
  • 2 large carrots chopped
  • 1 large yellow onion chopped
  • cup chicken broth organic
  • 2 whole bay leaves
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme


  1. Remove pork shoulder from refrigerator at least 30 minutes, but not more than 2 hours,
    before cooking. Set aside.

  2. Prepare dry rub by combining all ingredients in a small bowl. Stir to combine and rub
    the dry rub into all sides of each pork shoulder section, reserving one
    tablespoon of the rub for later use. Set the seasoned pork and reserved dry rub

  3. Select the “Sauté” function on the Instant Pot® and add one tablespoon
    olive oil once hot. Add seasoned pork and sear on each side, approximately 2-3
    minutes per side. (Work in two batches, if necessary). Transfer pork to a plate
    and set aside.

  4. Add remaining olive oil, along with celery, carrots, and yellow onion.
    Sauté, stirring occasionally, until vegetables start to develop some color and
    become fragrant, approximately 4-5 minutes.

  5. Add broth and stir to combine, gently scraping any brown bits off the
    bottom of the pot with a wooden spoon in the process. Turn the unit off.

  6. Return pork shoulder to the Instant Pot®. Add bay leaves, rosemary, and
    thyme. Sprinkle reserved tablespoon of dry rub on top and stir to combine. Add
    lid and lock into place. Switch the vent to “Sealing” and set the “Manual”
    setting to 50 minutes.

  7. When cook time is complete, allow pressure to release naturally for 20
    minutes, then manually release any remaining pressure, if necessary.

  8. Remove lid and discard the bay leaves and woody stems from the rosemary
    and thyme. Transfer the pork roast to a serving platter and cover to keep warm.
    Set aside.

  9. With an immersion blender, blend the pan sauces until smooth. You can also transfer to a regular blender. Taste and adjust seasonings, as desired. Serve pork roast immediately with choice of sides and topped with some of the warm sauce. Enjoy!

Recipe Notes