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Instant Pot Garlic Herb Roast with Blue Cheese Mashed Potatoes

This recipe for your Instant Pot is so simple you won’t believe it!

Instant Pot Garlic & Herb Roast & Blue Cheese Mashed Potatoes #instantpot
This post is sponsored by Smithfield.

What if I told you it’s possible to make a flavorful, tender and juicy pork roast with fluffy mashed potatoes with just five minutes prep time?

It’s no exaggeration. This Instant Pot Garlic & Herb Roast & Blue Cheese Mashed Potatoes is so simple yet so flavorful! FOUR ingredients produce a delicious meal with almost no effort.

This is definitely my new go-to dinnertime meal.

Instant Pot Garlic & Herb Roast & Blue Cheese Mashed Potatoes #instantpot

It starts with a Smithfield Roasted Garlic & Herb Marinated Fresh Pork Sirloin. I love using Smithfield’s pork as it’s already slow-marinated and perfectly seasoned, so I can just toss it in my Instant Pot (or grill, roast, sauté, or slow-cook it, too). Smithfield pork is available in an assortment of mouthwatering flavors, such as Roasted Garlic & Cracked Black Pepper, Slow Roasted Golden Rotisserie, or Hardwood Smoked Bacon & Cracked Black Pepper, so you can choose your family’s favorites and switch up flavors to keep dinner fresh and interesting!

Smithfield Marinated Fresh Pork is also available in a wide variety of other fresh cuts, including pork roasts, loin filets, pork chops, and tenderloins, and can be sliced or cubed for even faster cooking. I prefer the sirloin roast for this recipe, but you what you like (you may need to adjust cooking times).

Here are the simple steps for this easy recipe (printable recipe is below, too): pour a cup of chicken broth into your Instant Pot. Top with three pounds of red potatoes (cut them in half if they’re large), top with the trivet then set your pork roast on top.

Instant Pot Garlic & Herb Roast & Blue Cheese Mashed Potatoes #instantpot

That’s it. Set your timer for 30 minutes then just walk away.

It can’t get any easier than that!

Once the timer is up, simply pull your roast out to rest while you mash the potatoes. No need for extra liquid; the chicken broth is already enough. You could simply season the potatoes at this point and dinner is ready, but I like to mix in some crumbled blue cheese, too. You could also add room-temperature butter, cream cheese and/or milk, although I love them just as well without (and why add those calories if it’s not necessary, amiright?).

Seriously, guys, I am so excited about this one! I keep Smithfield pork in my refrigerator or freezer at all times now, just in case I don’t feel like cooking but everyone is starving. It always fills us up and puts smiles on faces!

Instant Pot Garlic & Herb Roast & Blue Cheese Mashed Potatoes #instantpot

Oh! And don’t forget to enter that contest I’ve been telling you about! Smithfield is challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in about 30 minutes with their “Real Flavor, Real Fast” contest. For more 30-minute meal preparation ideas, and to submit your original tip for a chance to win great prizes, head to Smithfield Real Flavor Real Fast.

In the meantime, check out this yummy recipe for Smithfield Filet Mignon Pork with Buttery Mushrooms!

Instant Pot Garlic & Herb Roast & Blue Cheese Mashed Potatoes

Instant Pot Garlic & Herb Roast & Blue Cheese Mashed Potatoes

Yield: 0


  • 1 cup chicken stock or broth
  • 3 pounds red potatoes, cut in half if very large
  • 1 Smithfield Roasted Garlic & Herb Marinated Fresh Pork Sirloin
  • 1/2 cup crumbled blue cheese
  • coarse salt & freshly ground black pepper, to taste


  1. Pour chicken broth into pot, then place potatoes into pot directly in the broth. Set the trivet on top of potatoes, then carefully place roast on trivet.
  2. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  3. When time is up, open the IP using “Quick Pressure Release”. Remove the roast and trivet from the pot, leaving behind the potatoes and broth. Set roast on cutting or carving board to rest while you mash the potatoes. Add blue cheese and stir to combine. Season with salt and pepper, then slice roast and serve.

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Kristy Bernardo
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