Instant Pot Porchetta Roast Recipe

There’s something soul-satisfying about making porchetta in an Instant Pot; it’s a charismatic journey of flavors where the aromatic blend of fennel, rosemary, and sage dances with garlic and lemon zest. As I sliced through the tender, flavorful rounds of pork belly, the crispy skin cracking under the knife, it was a reminder that some culinary endeavors are well worth the time and effort.

Nothing is as delicious as a well-seasoned porchetta roast, and I enjoy making it in the Instant Pot, where it turns tender and aromatic beyond belief. The flavors of rosemary, sage, and fennel marry beautifully with the richness of the pork belly and pork shoulder.

Zesting the dish with fresh lemons adds a level of brightness that punctuates the fat. Mounding it all together over the juxtaposition of the crisp skin and the melt-in-your-mouth tender meat makes for an impressive—and impressively delicious—unofficial Italian national dish.

Instant Pot Porchetta Roast Recipe Ingredients

• Pork belly: Rich in flavor, provides protein and healthy fats.
• Olive oil: Heart-healthy fat, adds richness and depth.
• Kosher salt: Enhances flavor, preserves moisture.
• Black pepper: Adds heat and enhances aroma.
• Fennel seeds: Earthy and sweet, aids digestion.
• Fresh rosemary: Aromatic, anti-inflammatory benefits.
• Fresh sage: Earthy flavor, aids digestion.
• Red pepper flakes: Adds a spicy kick.
• Garlic: Antioxidant properties, enhances savory depth.
• Lemon zest: Brightens with citrus notes.
• Chicken stock: Adds moisture, rich umami flavor.

Instant Pot Porchetta Roast Recipe Ingredient Quantities

• 3 to 4 pounds pork belly, skin on
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper, freshly ground
• 1 tablespoon fennel seeds, crushed
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon red pepper flakes
• 6 cloves garlic, minced
• 1 lemon, zested
• 1 cup chicken stock

How to Make this Instant Pot Porchetta Roast Recipe

1. Place the pork belly skin side down on a clean surface. Make diagonal cuts in the flesh. These will allow the seasoning to penetrate and properly flavor the belly.

2. In a small bowl, mix together olive oil, salt, black pepper, crushed fennel, rosemary, sage, red pepper, minced garlic, and lemon zest.

3. Evenly distribute the seasoning blend over the scored side of the pork belly, pressing it into the cuts.

4. Tightly roll the pork belly into a cylindrical shape, with the skin on the outside. Secure it with kitchen twine, tying at 1-inch intervals.

5. Choose the “Sauté” setting on the Instant Pot, and pour in some olive oil. Brown the pork roll, searing it for about 4 minutes on each side until the skin is crisp and golden.

6. Take the pork out of the Instant Pot. Put in the chicken stock and scrape up all the browned bits from the bottom.

7. Set the seared pork roll on top, with the trivet placed in the Instant Pot.

8. Make sure the lid is secured and the valve is set to “Sealing.” Cook for 40 minutes on “High Pressure.”

9. Let the pressure come down on its own for 15 minutes. Then, carefully do a quick release and open the pot.

10. Cut the porchetta into thick rounds. Serve with your choice of sides and with some of the porchetta juices spooned over the slices. The porchetta may be served hot or at room temperature.

Instant Pot Porchetta Roast Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Small bowl
4. Measuring spoons
5. Kitchen twine
6. Instant Pot with trivet
7. Tongs
8. Wooden spoon or spatula (for scraping browned bits)
9. Serving platter or plate

FAQ

• Q: Can I use pork shoulder instead of pork belly?While porchetta is made with pork belly, you can use pork shoulder. The two cuts differ in fat and texture.
• Q: How do I make the skin crispy?A: Following pressure cooking, put the porchetta beneath a broiler for 5-10 minutes until the skin is crackly, paying close attention to avoid charring.
• Q: Can I make this porchetta ahead of time?A: Yes, the porchetta can be prepared and cooked a day ahead of serving. You can do everything except reheat and crisp the skin, which you obviously want to do right before you put the porchetta on the table.
• Q: What sides pair well with porchetta?A: Porchetta goes beautifully with roasted vegetables, garlic mashed potatoes, or a simple green salad.
• Q: What if I don’t have an Instant Pot?A: The porchetta can be roasted in an oven at 325°F (163°C) for about 3 hours, or until tender. In this case, the porchetta is roughly a 5-pound slab. If you’re using a piece of porchetta that is significantly larger, or smaller, you may need to adjust cooking times accordingly.
• Q: How do I crush fennel seeds?1. Use a mortar and pestle.
  2. Or, place them in a resealable bag and crush with a rolling pin.
• Q: Is it necessary to use both rosemary and sage?A: You can use both herbs together for the best flavor, but you can adjust this to your preference. You might use only one—base it on what you have on hand or what you prefer—and don’t hesitate to substitute with other herbs like thyme.

Instant Pot Porchetta Roast Recipe Substitutions and Variations

Olive oil. Substitute either canola oil or vegetable oil.
Kosher salt: If you’re using it, you can substitute sea salt or table salt, but if you’re using table salt, you might want to use a hair less of it than you would if you were using kosher salt.
Fennel seeds: Replace with anise seeds or caraway seeds.
Rosemary, fresh: Use dried rosemary in one-third the amount, or fresh thyme, as a substitute.
Fresh sage: Replace with fresh marjoram or use dried sage in one-third the amount.

Pro Tips

1. Perfect Scoring: When making diagonal cuts on the flesh of the pork belly, be careful not to cut through to the skin. This ensures even seasoning and helps the pork belly roll more tightly when constructing the porchetta.