For a quick, easy, and delicious family dinner when you're craving comfort food, try this Instant Pot Pulled Pork recipe. It makes enough meat to enjoy for pulled pork sandwiches, and leftovers make delicious nachos or pulled pork pasta!
Comfort food isn't just stews and soups (although I'll take a big bowl of this classic French beef bourguignon or vegan pumpkin soup any day!).
It's also the simple, flavorful, two-hand sandwiches. Loaded with tender BBQ-sauced pulled pork and piled high with apple sticks or slaw. When I have more time, I make this 2-Ingredient Slow Cooker Pulled Pork recipe from a few years back.
But more often these days, I'm whipping up this Instant Pot pork butt dinner on a busy weeknight in my Instant Pot or Ninja Foodi!
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🐖 Ingredient notes
Olive oil - you'll use this in the beginning to help sear the pork.
Pork - the best cut for pulled pork is the pork shoulder, or a pork butt. You want a cut of meat that has large amounts of connective tissue and relatively high fat content. These cuts result in tender, shreddable pork.
Apple cider vinegar - this magic ingredient helps tenderize meat while also helping it retain all of its juices.
Barbecue sauce - You can use homemade BBQ sauce or your favorite store-bought BBQ sauce
Beef broth - this adds more flavor to the pork as it cooks.
Brown sugar - for a hint of sweetness to the sauce.
Garlic powder and onion powder - these infuse beautiful aromatics into the pork as it pressure cooks
Paprika - I love the flavor that sweet paprika (not smoked paprika) adds to pulled pork. You could also use cayenne pepper for a bit of a kick instead of paprika.
Kosher salt and ground black pepper - season to taste and add more if needed before serving.
✅ Step-by-step instructions
First, chop the pork shoulder or pork butt into small pieces approximately 3-inches each. Place into a bowl and set aside.
In a large bowl, whisk together the apple cider vinegar, ½ cup of the BBQ sauce, and ½ cup of the beef broth. Set aside.
In a large bowl, whisk together the paprika, garlic powder, onion powder, kosher salt, and pepper until combined.
Season the pork.
Turn your pressure cooker to SAUTE and HI. Heat the olive oil in the pressure cooker pot for just about 2 minutes, until it heats up. Once the pot is hot, add the seasoned pork and saute for 4 to 6 minutes, stirring constantly with a wooden spoon or large spoon.
Once the meat has been browned on all sides, determine if the pot needs to be de-glazed: if there are brown bits on the bottom of the pot under the meat, remove the meat and transfer to a clean large bowl. Then pour a tablespoon or two of the beef broth into the pot, and use a wooden spoon to scrape up all the brown bits at the bottom.
If, however, there are no brown bits at the bottom of the pot, pour in the chicken broth and the BBQ sauce mix. Add the meat and stir everything together until the meat is well coated.
Seal the pressure cooker lid, making sure the pressure release valve is in the SEAL position, until the lid is locked closed. Select PRESSURE/MANUAL and HI, then set the time for 40 minutes. The pressure cooker will take about 10 to 15 minutes to come to pressure, and then start the 40 minutes of cooking.
Once the pressure cooking is complete, natural release* for 10 minutes and then quick release. Once all pressure has been released and the pressure release valve is all the way down, carefully open the lid.
You may have excess liquid in the pot. If you do, carefully strain out the meat, draining the excess liquid into a sick, then transfer the meat to a new large bowl or return the meat to the pot. Using two forks, shred the pork. Pour in the remaining BBQ sauce and toss together until the pork is well coated.
🍽 Serving ideas
We usually turn this Instant Pot pork butt recipe into pulled pork sandwiches, which go well with so many different side dishes.
Consider completing your meal with Mushrooms Marsala, Roasted Brussels Sprouts with Apples, Air Fryer Broccoli, Summer Slaw, or Creamy Confetti Corn.
🍷 Wine pairings for pulled pork
Opt for a lighter-bodied red wine to pair with pulled pork.
I love serving either an Oregon or a California Pinot Noir, a Gamay, or a California Zinfandel.
👩🏻🍳 Recipe FAQs
Pork shoulder or Boston butt. Cuts of meat that have large amounts of connective tissue or higher fat content result in tender, shreddable pork that cooks beautifully in the pressure cooker.
You can use pulled pork leftovers in so many different dishes!
- sprinkle some over tortilla chips and top with cheese and salsa for pulled pork nachos
- toss with pasta for pulled pork pasta
- enjoy with a fried egg for breakfast
- top mixed greens for a pulled pork salad
Pulled pork leftovers will keep in an airtight container in the refrigerator for up to 4 to 5 days.
If you don't have an Instant Pot, Ninja Foodi, or other electric pressure cooker, you can easily make this in your slow cooker! I've got a great Slow Cooker Pulled Pork recipe on the blog, too!
Kitchen tools and equipment
Ready to make this recipe?
The first thing you'll need is an electric pressure cooker. I make this recipe in my Ninja Foodi 8-quart Deluxe XL 9-in-1 Pressure Cooker, or in my Instant Pot 8-quart XL 9-in-1 Pressure Cooker.
You will also need:
- Cutting board
- Knife
- Two large mixing bowls
- Whisk
- Forks to shred the cooked pork
More Instant Pot & Ninja Foodi Recipes
Be sure to check out more of our Instant Pot and Ninja Foodi recipes on the site!
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Instant Pot Pulled Pork
Ingredients
- 3 pounds pork shoulder
- ½ cup apple cider vinegar
- 1 cup barbecue sauce, divided
- 1 cup beef broth, divided
- 2 tablespoons packed light brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Chop the pork shoulder into small pieces approximately 3-inches each. Place into a bowl and set aside.
- In a large bowl, whisk together the apple cider vinegar, ½ cup of the BBQ sauce, and ½ cup of the beef broth. Set aside.
- In a large bowl, whisk together the paprika, garlic powder, onion powder, kosher salt, and pepper until combined. Season the pork.
- Turn your pressure cooker to SAUTE and HI. Heat the olive oil in the pressure cooker pot for just about 2 minutes, until it heats up. Once the pot is hot, add the seasoned pork and saute for 4 to 6 minutes, stirring constantly with a wooden spoon or large spoon.
- Once the meat has been browned on all sides, determine if the pot needs to be de-glazed: if there are brown bits on the bottom of the pot under the meat, remove the meat and transfer to a clean large bowl. Then pour a tablespoon or two of the beef broth into the pot, and use a wooden spoon to scrape up all the brown bits at the bottom.If, however, there are no brown bits at the bottom of the pot, pour in the chicken broth and the BBQ sauce mix. Add the meat and stir everything together until the meat is well coated.
- Seal the pressure cooker lid, making sure the pressure release valve is in the SEAL position, until the lid is locked closed. Select PRESSURE/MANUAL and HI, then set the time for 40 minutes. The pressure cooker will take about 10 to 15 minutes to come to pressure, and then start the 40 minutes of cooking.
- Once the pressure cooking is complete, natural release* for 10 minutes and then quick release. Once all pressure has been released and the pressure release valve is all the way down, carefully open the lid.
- You may have excess liquid in the pot. If you do, carefully strain out the meat, draining the excess liquid into a sick, then transfer the meat to a new large bowl or return the meat to the pot. Using two forks, shred the pork. Pour in the remaining BBQ sauce and toss together until the pork is well coated.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Tara says
Such a comforting meal! All the flavors in this pulled pork sounds amazing. I love how easily it all comes together in the instant pot too.
Cathleen says
I LOVE making pulled pork, but I have never tried making it in the Instant Pot. I have got to give this a go, thank you so much for the recipe! :)
Beth says
I have made this recipe several times. So easy and so quick. The whole family loves it. Thanks for the great recipe.
Farah Maizar says
I love any instant pot recipe! Best way to pull together dinner in a flash, and your photos are wonderful!
Andrea says
This is a fantastic Instant Pot recipe. I love all the flavors and that it is so easy to make.
Jennifer says
This is delish! Such an easy recipe to make and it's full of flavor! Love the hint of sweetness!