I have both an instant pot and a cast iron skillet. I make extensive use of both. I have done pork roast in the instant pot, and I love it. Use the saute function to sear the pork roast on all sides, about 4 minutes a side. Add about a cup and a half of chicken bouillon to deglaze the pot. Put the seared pork roast back in, put on the lid, about 30 minutes or so and you have an excellent and tasty pork roast. And you can use the drippings to make a delicious pan gravy.
My biggest downfall is the fact that I cook for a living. Some days, after I come home from work, I don’t want to cook anymore. Thankfully, our economic situation does not allow me to go out or to buy stuff from a fast food place very often, so whether I’m tired or not, I have to cook.
I also have a little bit of a restriction in that two of my kids cannot process iron enriched food, like pasta. It kind of limits things sometimes, but we deal with it.
I’m going to have to remember your pork roast instructions. I haven’t made one of those in the instant pot just yet. I usually cook my pork roasts in a crockpot overnight.
Love love love my instant pot though. Less than an hour for cooked whole chicken + fixings. What’s not to love when you’re tired at the end of the day. Plus, leftovers!