Picture this: it's a busy weeknight, you've got a pork shoulder in the fridge, and you're wondering how long to pressure cook it. We've all been there – guessing and hoping. But with the Instant Pot, you can have perfectly cooked pork without the guesswork.
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Think of the Instant Pot as a financial investment: the more you understand how it works, the better returns you get. In this case, the return is tender, flavorful pork that falls apart with a fork. I'll break down the exact times for different cuts, so you can plan your meals with confidence.
Whether you're making pulled pork for tacos or juicy pork chops for dinner, this guide gives you the precise cooking times, natural release times, and the science behind why they work. No more dry, tough pork – just succulent results every time.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) pork shoulder or butt, cut into 2-inch chunks
Use a well-marbled cut like shoulder for the most tender results. If you prefer leaner, use pork loin, but reduce cooking time by 5 minutes.
1 cup (240ml) chicken broth or water
Chicken broth adds flavor; water works fine. Use low-sodium broth to control saltiness.
2 tablespoons (30ml) olive oil
For searing the pork. You can use any neutral oil like canola or vegetable.
1 large onion, chopped
About 1 cup. Adds sweetness and depth. You can use shallots or leeks if you prefer.
4 cloves garlic, minced
Fresh garlic is best, but you can use 1 teaspoon garlic powder in a pinch.
1 teaspoon dried oregano
Or use 1 tablespoon fresh oregano. Other herbs like thyme or rosemary work too.
1 teaspoon smoked paprika
Adds a smoky flavor. Regular paprika works if you don't have smoked.
1 teaspoon salt
Adjust to taste. Use kosher salt if you prefer.
1/2 teaspoon black pepper
Freshly ground if possible.
Tips & Tricks
- Always use at least 1 cup of liquid in the Instant Pot to create enough steam for pressure cooking.
- For best results, sear the pork in the pot before pressure cooking – it develops a rich crust that adds flavor.
- Use natural release for at least 10 minutes to keep the meat juicy; quick release can cause the meat to dry out.
- If you're cooking different cuts, adjust times: chops 10-15 minutes, ribs 20-25 minutes, roast 20-25 minutes per pound.
Pro Tips
Step-by-Step Instructions
1. Season the pork
Pat the pork chunks dry with paper towels. In a bowl, toss with salt, pepper, oregano, and smoked paprika until evenly coated. This builds flavor from the inside out.
2. Sear the pork
Turn the Instant Pot to Sauté mode (Normal or High). Add olive oil and heat until shimmering (about 350°F / 175°C). Working in batches, sear the pork until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
3. Cook aromatics
Add onion and garlic to the pot. Sauté for 2-3 minutes, until softened and fragrant, scraping up any browned bits. This adds flavor to the cooking liquid.
4. Deglaze the pot
Pour in the broth, using a wooden spoon to scrape the bottom of the pot to remove any stuck-on bits. This prevents a burn warning and adds flavor.
5. Pressure cook
Return the pork to the pot, nestling it into the liquid. Lock the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes for 2 lbs of pork shoulder chunks.
6. Natural release
When the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. This gradual release keeps the meat tender.
7. Check doneness
The pork should be fork-tender and easily shred. If not, cook for an additional 5 minutes. The internal temperature should be at least 205°F (96°C) for shredding.
8. Shred and serve
Remove the pork to a cutting board and shred with two forks. Serve with the cooking liquid, or reduce it to a sauce if desired.
Delicious Variations
Add BBQ sauce
After shredding, toss with your favorite BBQ sauce and serve on buns.
Mexican style
Add cumin and chipotle powder, then use for tacos or burrito bowls.
Asian twist
Use soy sauce, ginger, and garlic for a teriyaki-inspired dish.
How to Store Instant Pot Cooking Times For Pork
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a sealed container or bag for up to 3 months.
Reheating
Reheat in the microwave or on the stovetop with a splash of broth to keep moist.
Frequently Asked Questions
Q: How long do you cook pork in an Instant Pot?
For pork shoulder chunks, cook 20 minutes at high pressure; for chops, 10-15 minutes; for a roast, 20-25 minutes per pound. Always use natural release for at least 10 minutes.
Q: Why is my pork tough in the Instant Pot?
Tough pork usually means it's undercooked or cut against the grain. Make sure to cook until fork-tender, and slice or shred against the grain.
Q: Can you put raw pork in an Instant Pot?
Yes, you can, but searing first adds flavor. If you skip searing, you may need to add a bit more liquid and adjust cooking time slightly.
Q: How much liquid do you put in an Instant Pot for pork?
You need at least 1 cup (240ml) of liquid to build pressure. Use broth, water, or a combination.
Q: Do you have to natural release pork in Instant Pot?
It's recommended. Natural release keeps the meat juicy and prevents it from drying out. At least 10 minutes is ideal.
Now you have the timing and techniques for perfect Instant Pot pork. Try it tonight and let me know how it turns out in the comments below!
Instant Pot Cooking Times For Pork
Learn perfect Instant Pot pork cooking times for tender, juicy results every time – from chops to roasts.
🧂 Ingredients
- 2 lbs (900g) pork shoulder or butt, cut into 2-inch chunks
- 1 cup (240ml) chicken broth or water
- 2 tablespoons (30ml) olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
📋 Instructions
- 1Season the pork — Pat the pork chunks dry with paper towels. In a bowl, toss with salt, pepper, oregano, and smoked paprika until evenly coated. This builds flavor from the inside out.
- 2Sear the pork — Turn the Instant Pot to Sauté mode (Normal or High). Add olive oil and heat until shimmering (about 350°F / 175°C). Working in batches, sear the pork until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- 3Cook aromatics — Add onion and garlic to the pot. Sauté for 2-3 minutes, until softened and fragrant, scraping up any browned bits. This adds flavor to the cooking liquid.
- 4Deglaze the pot — Pour in the broth, using a wooden spoon to scrape the bottom of the pot to remove any stuck-on bits. This prevents a burn warning and adds flavor.
- 5Pressure cook — Return the pork to the pot, nestling it into the liquid. Lock the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes for 2 lbs of pork shoulder chunks.
- 6Natural release — When the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. This gradual release keeps the meat tender.
- 7Check doneness — The pork should be fork-tender and easily shred. If not, cook for an additional 5 minutes. The internal temperature should be at least 205°F (96°C) for shredding.
- 8Shred and serve — Remove the pork to a cutting board and shred with two forks. Serve with the cooking liquid, or reduce it to a sauce if desired.
Kwame covers personal finance and investing for beginners, breaking down complex topics into clear, relatable examples. He focuses on building wealth through simple habits and avoiding common money mistakes.
