Instant Pot Pulled Pork
If there’s one recipe I always recommend making a little extra of, it’s pulled pork! Because one batch can turn into so many different dinners, I’m cooking once and eating twice is the kind of easy dinner hack I can definitely get on board with.
The Instant Pot makes the whole process super hands-off. In just over an hour, you’ll have juicy, tender pork that’s ready for sandwiches, tacos, baked potatoes, rice bowls, or pretty much anything else you can think of. Do future you a favor and add this one to your meal plan for the week!
Want to discover more Instant Pot favorites? Try my Instant Pot spaghetti, Instant Pot chili, Instant Pot beef stew, Instant Pot mac and cheese, and Instant Pot chicken and rice.
Make a batch on Sunday for meal prep, and you’ve got the start of several easy meals ready to go. Toss it with barbecue sauce for sandwiches one night, use the leftovers in quesadillas the next, or freeze a couple of portions for those evenings when you really don’t feel like cooking. I love recipes that work this hard, and this one definitely earns its place in the rotation.
Ingredients & Recipe Overview
A few simple pantry seasonings give the pork plenty of flavor, and after an hour in the Instant Pot, it’s so tender that it practically falls apart when you touch it with a fork.
The pork is quickly seared to build a little extra flavor before it’s pressure cooked with a splash of broth. Once it’s finished, all that’s left to do is shred it and toss it with your favorite barbecue sauce.
Recipe Notes & Tips
- Pat the pork dry before seasoning. It helps the spices stick and gives you a better sear.
- Don’t skip the browning step if you can help it. It only takes a few extra minutes but adds a lot more flavor to the finished pork.
- Let the pressure release naturally. Those extra 15–20 minutes help keep the pork tender and juicy.
- Shred while it’s still warm. It falls apart much more easily than if you let it cool first.
- Don’t throw away all the cooking juices. Stir a little back into the shredded pork to keep it extra moist and flavorful before adding any barbecue sauce.
- Use your favorite BBQ sauce. Sweet, smoky, spicy—whatever your family loves will work here.
- Make a double batch if you can. Pulled pork freezes so well that it’s worth having a few portions tucked away for busy days.
Storage & Reheating
Keep any leftover pulled pork in an airtight container in the refrigerator for up to 4 days. If you’ve mixed it with barbecue sauce, store it in the sauce to help keep it nice and juicy.
To reheat, warm it gently in a skillet or the microwave with a splash of chicken broth or water if it needs loosening up.
Pulled pork also freezes beautifully. Divide it into meal-sized portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, or warm it straight from frozen over a low heat with a little extra liquid.
Serving Ideas
Pile it into soft burger buns with creamy coleslaw for a classic pulled pork sandwich, or spoon it over fluffy baked potatoes with plenty of shredded cheese. It’s equally good tucked into tacos, stuffed into quesadillas, or served over rice for an easy weeknight dinner.
If you’re feeding a crowd, set everything out buffet-style and let everyone build their own plate. A bowl of coleslaw, pickles, corn on the cob, potato salad, and a few extra bottles of barbecue sauce are all you need to turn it into a really fun, laid-back meal.
Instant Pot Pulled Pork
Ingredients
- 1½ pounds pork shoulder steaks left whole
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup chicken broth or water
- ½ cup plain BBQ sauce for serving
Instructions
- Pat the pork dry with paper towels, then season it all over with the salt, pepper, smoked paprika, garlic powder, and onion powder.
- Turn the Instant Pot to Sauté and add the olive oil. Once hot, sear the pork for 2-3 minutes per side until nicely browned. Work in batches if you need to, then press Cancel when you're done.
- Pour in the chicken broth (or water), making sure to scrape up any browned bits from the bottom of the pot.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes.
- Once the cooking time is up, let the pressure release naturally for 15-20 minutes before carefully quick releasing the rest.
- Transfer the pork to a cutting board or large bowl and shred it with two forks. Drain off any excess liquid if needed, then toss the pork with your favorite barbecue sauce before serving.
Tried this recipe? Don’t forget to leave a quick review and star rating below!