top of page

Cherry Pork Roast with Butternut Squash

An Instant Pot favorite!

Serves: 6, Prep Time: 10 minutes, Total Time: 80 minutes.


  • Large bone-in pork roast

  • Butternut squash, peeled & cut in large cubes

  • ½ cup dried tart cherries

  • ¼ cup balsamic vinegar

  • 1 cup chicken or bone broth

  • 1-2 tbsp. dried rosemary

  • 1 tsp. onion powder

  • Salt and pepper


  1. Set Instant Pot to “Sauté” function and add olive oil. Add the peeled and cubed butternut squash to the Instant Pot for 2-3 minutes. Take out and set aside.

  2. Salt and pepper pork roast and place in Instant-Pot, browning for 2-3 minutes on each side. (Don’t panic if the “hot” or “burn” notice comes on, that’s common!)

  3. Turn off the Instant-Pot. Add onion powder, rosemary, dried cherries and squash in with pork. Pour balsamic vinegar and chicken/bone broth over everything. Cook on high pressure for 70 minutes.

  4. Quick release. Slice and serve; be sure to drizzle the drippings over everything.


bottom of page