Whether you’re cooking boneless pork chops, a pot roast or carnitas, Instant Pot pressure cooking produces super tasty, healthier results in a fraction of the time.
Try the following Instant Pot pork recipes, and addiction is almost guaranteed! Our Pulled Pork Carnitas alone offer a world of possibilities…
Balsamic Pork Tenderloin
Prep time: 10 minutes
Active cook time: 18 minutes (+ time to come to pressure)
Natural Release: 10 minutes
Serves: 4-6
1-1¼ lbs pork tenderloin
Sea salt and black pepper to taste
3 tablespoons extra virgin olive oil, divided
1 large yellow onion, sliced
2-3 large cloves garlic, minced
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
1/3 cup balsamic vinegar
1/3 cup chicken broth, preferably organic
1/3 cup honey, preferably local
1-2 tablespoons cornstarch
Fresh thyme leaves (optional garnish)
1. Cut pork tenderloin into 2 or 3 sections and generously season with salt and black pepper.
2. Select Sauté function and set to the highest setting. Add two tablespoons olive oil and sear the pieces of pork tenderloin in the Instant Pot for 2-3 minutes on each side or until nicely browned. Transfer pork to a plate and set aside.
3. Add remaining olive oil, onion, and garlic. Add garlic powder, oregano, thyme, and rosemary. Season with salt and black pepper to taste; stir to combine. Cook, stirring frequently, until the onion is soft and develops some color (approximately 3-4 minutes).
4. Add balsamic vinegar and deglaze the pot. Cook for 1-2 minutes, or until liquid is slightly reduced and the sharp acidic smell dissipates.
5. Add broth and honey; stir to combine. Lock lid into place and flip pressure valve to Sealing. Set Manual setting to High for 3 minutes.
6. When cook time is complete, allow pressure to release naturally for 10 minutes, then do a Quick Release for any remaining pressure. Once the pin drops and no additional steam comes out, carefully remove lid and transfer pork to a serving platter.
7. Add cornstarch and an equal amount of hot liquid from the Instant Pot to a small bowl and stir until thoroughly combined. Slow stir the slurry into the sauce a little at a time until thickened, (approximately 1-2 minutes).
8. To serve, slice the pork and pour some of the balsamic sauce on top. Garnish with fresh thyme leaves with remaining sauce on the side.
Asian-Style Sticky Ribs
If you can’t find baby back ribs that are already sliced, pick up a slab instead, but make sure to remove the thin membrane from the back before slicing. The garlic chili sauce used in this Instant Pot ribs recipe is available in most grocery stores or online. It is spicy (and the spiciness becomes more pronounced with time) so start with one teaspoon and add more if you wish.
Prep time: 15 minutes
Active cook time: 25 minutes (+ time to come to pressure)
Natural release: 10 minutes
Broil time: 5-6 minutes
Serves 4-6
2 lbs baby back ribs, sliced
2 tablespoons cornstarch
3 large green onions, sliced (green parts only)
1 tablespoon white sesame seeds
Dry Rub:
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons Chinese 5 Spice blend
1 teaspoon garlic powder
½ teaspoon onion powder
Sauce:
1 tablespoon fresh ginger, finely minced
1-2 teaspoons sugar-free garlic chili sauce
¼ cup tamari or coconut aminos
½ cup honey, preferably local
1/3 cup water
1/3 cup cider vinegar
¼ teaspoon salt
1. Combine dry rub ingredients in a small bowl and set aside.
2. Whisk sauce ingredients together in a medium-sized bowl and set aside.
3. Place ribs in a large bowl and sprinkle dry rub on top. Toss to combine and rub seasoning into the ribs until they are coated on all sides.
4. Place seasoned ribs in the Instant Pot without stacking and pour the sauce on top. Lock lid into place and flip pressure valve to Sealing. Set the Manual setting to High and adjust cook time to 25 minutes.
5. While ribs are cooking, line a large, rimmed baking sheet with aluminum foil; set aside.
6. When cook time is complete, allow pressure to release naturally for 10 minutes, then do a Quick Release for any remaining pressure. Once pin drops, carefully remove lid and transfer ribs to prepared baking sheet. Set aside.
7. Place top oven rack a few inches below the broiler and pre-heat broiler to High.
8. Add cornstarch and an equal amount of the hot liquid from the Instant Pot to a small bowl and stir to combine.
9. Select the Sauté function on the highest setting and bring sauce to a boil while stirring frequently. Add a little of the cornstarch slurry at a time to the sauce until thickened (about 1-2 minutes).
10. Turn Instant Pot off. Transfer the sauce to a bowl; brush over the ribs on both sides. Place baking sheet under the broiler for 2-3 minutes before turning. Repeat on remaining side until nicely browned.
11. Remove baking sheet from oven and brush more sauce on the ribs, then sprinkle with sliced green onions and sesame seeds. Serve immediately with remaining sauce on the side.
Boneless Pork Chops
Prep time: 5 minutes
Active cook time: 20-25 minutes (+ time to pressurize & 10-minute natural release)
Serves: 4-6
6 6-ounce boneless, thick-cut boneless pork chops
1 teaspoon garlic powder
1 tablespoon Italian seasoning
Sea salt and black pepper to taste
1 tablespoon extra virgin olive oil
1½ cup chicken broth
6 ounces room temperature goat cheese cut into chunks
1. Sprinkle pork chops on both sides with garlic powder and Italian seasoning. Season with salt and black pepper to taste; set aside.
2. Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads Hot, add half the pork chops and brown on each side (about 3 minutes per side). Transfer chops to a plate and repeat process with remaining chops.
3. Turn off your Instant Pot and add first batch of chops and chicken broth. Add the lid and set the pressure valve to Sealing. Select the Manual cooking option on the High setting and set cook time to 10 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
4. Remove lid and transfer chops to a serving platter. Add goat cheese to the Instant Pot and stir until melted. Taste and adjust seasonings.
5. Serve immediately with some of the sauce spooned over the chops.
Dry-Rub Pork Pot Roast
Prep time: 20 minutes
Active cook time: 60 minutes (includes Sauté time, but not time to come to pressure)
Natural release: 20 minutes
Serves: 4-6
Pork Shoulder Rub:
1 tablespoon unsweetened cocoa powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon chipotle powder
1 teaspoon ground cloves
½ tablespoon sea salt
½ teaspoon ground black pepper
Pork Roast:
3½-4 lbs pork shoulder roast, trimmed and cut into 4 pieces
2-3 tablespoons extra virgin olive oil, divided
2 large stalks celery, chopped
2 large carrots, chopped
1 large yellow onion, chopped
1½ cup chicken broth, preferably organic
2 whole bay leaves
4 sprigs fresh rosemary
4 sprigs fresh thyme
1. Remove pork shoulder from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Set aside.
2. Prepare dry rub by combining all ingredients in a small bowl. Stir to combine and rub the dry rub into all sides of each pork shoulder section, reserving one tablespoon of the rub for later use. Set the seasoned pork and reserved dry rub aside.
3. Select the Sauté function on the Instant Pot and add one tablespoon olive oil once hot. Add seasoned pork and sear on each side, approximately 2-3 minutes per side (work in two batches if necessary). Transfer pork to a plate and set aside.
4. Add remaining olive oil, along with celery, carrots, and yellow onion. Sauté, stirring occasionally, until vegetables start to develop some color and become fragrant, approximately 4-5 minutes.
5. Add broth and stir to combine, gently scrapping any brown bits off the bottom of the pot with a wooden spoon in the process. Turn the unit off.
6. Return pork shoulder to the Instant Pot. Add bay leaves, rosemary, and thyme. Sprinkle reserved tablespoon of dry rub on top and stir to combine. Add lid and lock into place. Switch the vent to Sealing and set the Manual setting to 50 minutes.
7. When cook time is complete, allow pressure to release naturally for 20 minutes, then manually release any remaining pressure, if necessary.
8. Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Transfer the pork roast to a serving platter and cover to keep warm; set aside.
9. With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings. Serve pork roast immediately with choice of sides and topped with some of the warm sauce.
Pulled Pork Carnitas
Carnitas originated in the state of Michoacán, Mexico. Using an Instant Pot dramatically shortens the traditional three- to four-hour braising or simmering process without affecting the flavor or texture. Carnitas meat can be used in tacos, burritos, tamales and other dishes.
Serves 4-6
2 lbs pork shoulder
2 tablespoons finely chopped garlic
1 medium onion finely chopped
1 teaspoon pepper
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon chipotle powder
1 teaspoon cumin
2 bay leaves
1 cup orange juice
1 lime
1 small can green chiles
2 tablespoons oil
1. Set pot to Sauté mode and heat oil.
2. Mix together pepper, salt, chili powder, cumin, chipotle powder and sprinkle liberally over pork.
3. Brown pork on all sides in hot oil.
4. Remove pork and set aside.
5. Add garlic, onion, green chiles and broth to your hot pot and deglaze.
6. Place pork back into pot. Cover, lock and set to cook on high pressure for 30 minutes. Natural release.
7. Shred pork and squeeze lime over shredded pork.
Instant Pot Pork Carnitas Bowls
Prep time: 20 minutes
Sauté time: 30 minutes
Cook time: 30-40 minutes (+ time to come to pressure)
Natural release time: 20 minutes
Serves: 4-6
TIP: Prepare the Cilantro-Lime Rice and fresh Pico de Gallo once the pork is in the Instant Pot to save time.
Dry Rub:
½ tablespoon chili powder
½ tablespoon unsweetened cocoa powder
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chipotle powder
1 teaspoon dried Mexican oregano
1 teaspoon sea salt
½ teaspoon ground black pepper
3 tablespoons extra virgin olive oil, divided
Pork Carnitas:
3½ – 4½ lbs pork shoulder roast, trimmed and cut into 6-8 chunks
3 tablespoons extra virgin olive oil, divided
1 medium red onion, diced
1 medium jalapeño, diced
¾ cup chicken broth, preferably organic
¾ cup fresh orange juice
3 tablespoons lime juice
Cilantro-Lime Rice:
1 cup uncooked rice, prepared according to package ingredients
3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice, divided
Sea salt & black pepper to taste
Pico de Gallo:
1 pint cherry or grape tomatoes, quartered
¼ cup red onion, diced
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons fresh lime juice
Sea salt & black pepper to taste
Remaining Bowl:
1 large avocado, sliced
1 cup black beans, warmed
1 cup whole kernel corn, warmed
2 large limes, cut into wedges
3 tablespoons fresh cilantro for garnish
1. Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is thoroughly covered. Press well to adhere.
2. Push the Sauté button on Instant Pot and set to High. Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side. DO NOT use lid while using the Sauté function.
3. Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot and set aside.
4. Add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Stirring occasionally, sauté until soft and translucent (approximately 3-4 minutes).
5. Add browned pork back to the pot and pour chicken broth, orange juice and lime juice on top. Add lid and lock into place. Set the steam vent to Sealing. Press Manual button and adjust to High setting if necessary. Adjust cook time to 30 minutes (40 minutes for 4+ pound roasts).
6. While the pork is cooking, prepare both Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each dish in medium bowls. Stir to combine and set aside until ready to use.
7. When the Instant Pot cook time is complete, allow pressure to release naturally for 20 minutes before doing a Quick Release of any remaining steam.
Optional Steps for Crispier Carnitas:
Preheat the oven broiler to high and line a large rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup of the juices from the Instant Pot®. Toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper to taste.
Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until pork is nice and crispy on the edges.
8. When finished broiling, remove baking sheet from oven and assemble burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans and corn between 4 to 6 serving bowls. To serve, top with chopped cilantro and fresh lime wedges.
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