Zipping through dinner prep just got easier! If you’re a busy home cook craving flavorful, fuss-free meals, you’ve found your new favorite roundup. We’ve gathered 20 delicious Instant Pot pork recipes that deliver comfort and taste without the long wait. From tender pulled pork to savory stews, get ready to transform your weeknights. Dive in and discover your next go-to dish!
Instant Pot Pulled Pork
Ever had one of those days where you want something hearty but don’t want to babysit the oven all afternoon? Enter the Instant Pot—it transforms a tough pork shoulder into tender, juicy pulled pork in a fraction of the time. You’ll be amazed how little hands-on effort it takes for such a flavorful payoff.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Pork shoulder – 4 lbs
– Brown sugar – ¼ cup
– Paprika – 2 tbsp
– Garlic powder – 1 tbsp
– Onion powder – 1 tbsp
– Salt – 1 tbsp
– Black pepper – 1 tsp
– Apple cider vinegar – ½ cup
– Chicken broth – 1 cup
– Barbecue sauce – 1 cup
Instructions
1. Trim any large pieces of fat from the pork shoulder and pat it completely dry with paper towels.
2. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly over all sides of the pork shoulder, pressing it into the meat.
4. Place the pork shoulder in the Instant Pot.
5. Pour the apple cider vinegar and chicken broth around the pork, not directly on top of the spice rub.
6. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function.
7. Set the cooking time to 90 minutes on high pressure. The pot will take about 15 minutes to come to pressure before the countdown begins.
8. Once the cooking cycle is complete, let the pressure release naturally for 15 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
9. Tip: A natural release helps keep the meat juicy, so don’t rush this step.
10. Use two forks to shred the pork directly in the pot, discarding any large pieces of fat or bone.
11. Tip: For extra tender shreds, let the pork rest in the juices for 10 minutes before pulling.
12. Stir in the barbecue sauce until the pork is evenly coated.
13. Tip: If you prefer a thicker sauce, turn the Instant Pot to “Sauté” and simmer for 5-10 minutes, stirring frequently.
14. Serve the pulled pork immediately.
Finally, you’ll love how the pork turns out incredibly tender with a perfect balance of smoky sweetness from the rub and tangy barbecue sauce. Pile it high on buns for classic sandwiches, or get creative by using it as a topping for loaded nachos or baked potatoes—it’s versatile enough for any meal.
Instant Pot Pork Carnitas
Let’s be real—you want those tender, crispy pork carnitas without babysitting a slow cooker all day. That’s where the Instant Pot comes in clutch, turning a tough pork shoulder into melt-in-your-mouth goodness in a fraction of the time. You’ll have juicy, flavorful meat ready for tacos, bowls, or nachos with minimal effort.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– Pork shoulder – 3 lbs
– Orange juice – ½ cup
– Lime juice – ¼ cup
– Garlic cloves – 4
– Cumin – 1 tbsp
– Oregano – 1 tsp
– Salt – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Cut the pork shoulder into 2-inch cubes.
2. Place the pork cubes in the Instant Pot.
3. Add the orange juice, lime juice, minced garlic cloves, cumin, oregano, and salt to the pot.
4. Stir everything together until the pork is evenly coated.
5. Secure the lid and set the valve to sealing.
6. Cook on high pressure for 45 minutes.
7. Allow the pressure to release naturally for 15 minutes after cooking.
8. Carefully turn the valve to venting to release any remaining pressure.
9. Remove the lid and use two forks to shred the pork directly in the pot.
10. Tip: For extra flavor, let the shredded pork sit in the juices for 10 minutes before the next step.
11. Heat the vegetable oil in a large skillet over medium-high heat.
12. Spread the shredded pork in a single layer in the skillet.
13. Cook without stirring for 5-7 minutes until the bottom is crispy and browned.
14. Tip: Press down lightly with a spatula to maximize crispy surface area.
15. Flip sections of the pork and cook for another 5-7 minutes until crispy all over.
16. Tip: Work in batches if your skillet is crowded to ensure even crisping.
17. Remove the carnitas from the skillet and serve immediately.
Vibrant and versatile, these carnitas have a perfect balance of tender, juicy interior and crispy, caramelized edges. The citrus marinade infuses every bite with bright, tangy notes that complement the rich pork. Try piling them into warm corn tortillas with pickled onions and fresh cilantro, or use them as a hearty topping for nachos or grain bowls for a satisfying meal.
Instant Pot Pork Loin with Garlic and Herbs
Zipping through holiday prep? You need this Instant Pot pork loin with garlic and herbs. It’s juicy, flavorful, and ready in a flash—perfect for when you’re short on time but still want something impressive.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork loin – 3 lbs
– Garlic – 6 cloves
– Olive oil – 2 tbsp
– Dried rosemary – 1 tsp
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Chicken broth – 1 cup
Instructions
1. Pat the pork loin dry with paper towels to help it brown better.
2. Rub the pork all over with 1 tbsp olive oil, then season evenly with salt, black pepper, dried rosemary, and dried thyme.
3. Set your Instant Pot to “Sauté” on high and heat the remaining 1 tbsp olive oil until shimmering, about 2 minutes.
4. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side, then remove it to a plate.
5. Add the garlic cloves to the pot and sauté for 1 minute until fragrant.
6. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom—this adds flavor to the sauce.
7. Return the pork loin to the pot, ensuring it’s submerged in the liquid.
8. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
9. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
10. Remove the pork to a cutting board, tent it with foil, and let it rest for 10 minutes—this keeps it juicy when sliced.
11. Slice the pork against the grain into ½-inch thick pieces and serve with the cooking liquid spooned over the top.
Now, that pork loin is tender and infused with garlicky, herby goodness. It pairs wonderfully with mashed potatoes or a crisp salad for a complete meal.
Instant Pot Pork Chops with Mushroom Gravy
Craving something cozy and comforting that comes together fast? You’re in luck. These Instant Pot pork chops with mushroom gravy are your new weeknight hero—tender, flavorful, and ready with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Pork chops – 4 (bone-in, about 1 inch thick)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Mushrooms – 8 oz, sliced
– Chicken broth – 1 cup
– Heavy cream – ½ cup
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Season the pork chops on both sides with 1 tsp salt and ½ tsp black pepper.
2. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
3. Sear the pork chops for 3 minutes per side until golden brown, then remove and set aside on a plate. Tip: Don’t overcrowd the pot—sear in batches if needed for a better crust.
4. Add the diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
5. Add the minced garlic and sliced mushrooms, cooking for another 3 minutes until the mushrooms release their liquid.
6. Pour in 1 cup chicken broth, scraping the bottom of the pot to deglaze and lift any browned bits.
7. Return the seared pork chops to the pot, nestling them into the mushroom mixture.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
9. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Tip: Natural release helps keep the pork chops tender and juicy.
10. Remove the pork chops to a serving platter and tent with foil to keep warm.
11. Set the Instant Pot back to “Sauté” mode and stir in ½ cup heavy cream.
12. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth to create a slurry.
13. Whisk the slurry into the gravy and simmer for 2–3 minutes, stirring constantly, until thickened. Tip: Add the slurry slowly while whisking to prevent lumps in your gravy.
14. Spoon the mushroom gravy over the pork chops and serve immediately.
Great news—this dish delivers juicy, fork-tender pork chops smothered in a rich, creamy mushroom gravy with deep savory flavors. The gravy clings perfectly to mashed potatoes or egg noodles, making it a hearty meal that feels indulgent yet simple to pull off any night of the week.
Instant Pot BBQ Pork Ribs
Finally, a BBQ ribs recipe that doesn’t require a smoker or all day! You’ll get fall-off-the-bone tender pork with that classic sweet-and-smoky flavor right from your Instant Pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Pork ribs – 2 lbs
– BBQ sauce – 1 cup
– Apple cider vinegar – ¼ cup
– Brown sugar – 2 tbsp
– Paprika – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the pork ribs dry with paper towels.
2. In a small bowl, mix the paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture evenly over all sides of the pork ribs.
4. Pour the apple cider vinegar and ½ cup of water into the Instant Pot.
5. Place the trivet inside the pot and arrange the seasoned ribs on it in a single layer.
6. Lock the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High for 25 minutes. (Tip: For extra tender ribs, let the pressure release naturally for 10 minutes after cooking.)
7. Once safe, carefully quick-release any remaining pressure and open the lid.
8. Preheat your oven’s broiler to High (about 500°F) and line a baking sheet with foil.
9. Carefully transfer the ribs to the prepared baking sheet using tongs.
10. In a bowl, stir together the BBQ sauce and brown sugar.
11. Brush a generous layer of the BBQ sauce mixture over the top of the ribs. (Tip: Reserve some sauce for serving.)
12. Broil the ribs for 3-5 minutes, watching closely, until the sauce is bubbly and lightly caramelized. (Tip: Broiling times vary, so check after 3 minutes to prevent burning.)
13. Remove the ribs from the oven and let them rest for 5 minutes before slicing.
Holding these ribs, you’ll notice the meat pulls cleanly from the bone with a gentle tug. The flavor is deeply savory with a perfect sticky-sweet glaze from the broiled sauce. Try shredding the leftover meat for incredible sandwiches or tossing it into a hearty mac and cheese.
Instant Pot Pork Stew with Root Vegetables
Mmm, picture this: a chilly evening, you’re craving something hearty, and your Instant Pot is calling your name. This pork stew with root vegetables is the cozy, hands-off dinner you need—tender meat, sweet veggies, and rich broth that comes together with minimal fuss. It’s the kind of meal that makes your kitchen smell amazing and leaves everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder – 2 lbs, cut into 1-inch cubes
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Carrots – 3, peeled and cut into 1-inch pieces
– Potatoes – 2 large, peeled and cut into 1-inch cubes
– Chicken broth – 4 cups
– Tomato paste – 2 tbsp
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn your Instant Pot to the “Sauté” setting and let it heat for 2 minutes until the display reads “Hot.”
2. Add the olive oil to the pot, then add the pork shoulder cubes in a single layer—don’t overcrowd them, or they won’t brown properly (tip: work in batches if needed).
3. Sear the pork for 3–4 minutes per side until browned on all sides, then remove it to a plate and set aside.
4. Add the chopped onion to the pot and sauté for 3 minutes until softened, stirring occasionally.
5. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
6. Add the tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
7. Pour in ½ cup of the chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon (tip: this adds great flavor and prevents a “burn” warning).
8. Return the seared pork to the pot, along with any juices from the plate.
9. Add the remaining chicken broth, carrots, potatoes, dried thyme, salt, and black pepper, stirring to combine.
10. Secure the lid on the Instant Pot, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” setting for 25 minutes on high pressure.
11. Once the cooking time is up, let the pressure release naturally for 10 minutes (tip: this keeps the meat tender), then carefully turn the valve to “Venting” to release any remaining pressure.
12. Open the lid and stir the stew gently—the pork should be fork-tender and the vegetables soft.
13. Let the stew sit for 5 minutes to thicken slightly before serving.
Unbelievably tender, this stew has a rich, savory broth that soaks into every bite of pork and sweet root veggies. Serve it over mashed potatoes for extra comfort, or with crusty bread to soak up all that goodness—it’s a bowl of pure warmth that tastes even better the next day.
Instant Pot Pork and Beans
Kick off your cozy dinner with this Instant Pot Pork and Beans—it’s the ultimate comfort food that’s ready in a flash. You’ll love how the pork gets melt-in-your-mouth tender while the beans soak up all that savory flavor. It’s perfect for a busy weeknight or a lazy weekend meal.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Pork shoulder – 2 lbs, cut into 1-inch cubes
– Bacon – 4 slices, chopped
– Onion – 1 large, diced
– Garlic – 3 cloves, minced
– Canned pinto beans – 2 (15-oz) cans, drained and rinsed
– Tomato sauce – 1 (8-oz) can
– Chicken broth – 1 cup
– Brown sugar – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn the Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add the chopped bacon to the pot and cook for 5 minutes, stirring occasionally, until it’s crispy and browned.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
4. Add the pork shoulder cubes to the pot in a single layer, working in batches if needed, and sear for 3 minutes per side until browned all over.
5. Remove the pork and set it aside with the bacon, then add the diced onion to the pot and sauté for 4 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute more until fragrant.
7. Turn off the “Sauté” mode and return the pork and bacon to the pot.
8. Add the drained pinto beans, tomato sauce, chicken broth, brown sugar, apple cider vinegar, salt, and black pepper to the pot, stirring gently to combine.
9. Secure the lid on the Instant Pot, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” mode for 25 minutes at high pressure.
10. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
11. Open the lid and stir the mixture gently to blend the flavors.
12. Let the pork and beans rest for 5 minutes before serving to allow the sauce to thicken slightly.
What makes this dish special is the rich, smoky depth from the bacon and the tender pork that falls apart with a fork. The beans stay perfectly firm yet creamy, soaking up the tangy-sweet sauce. Serve it over rice or with crusty bread for a hearty meal that’ll have everyone asking for seconds.
Instant Pot Pork Adobo
Ever had one of those days where you just want a comforting, flavorful meal without spending hours in the kitchen? That’s where this Instant Pot Pork Adobo comes in. It’s a Filipino classic made easy, with tender pork simmered in a tangy, savory sauce that you’ll want to pour over everything.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Pork shoulder, cut into 1-inch cubes – 2 lbs
– Soy sauce – ½ cup
– White vinegar – ¼ cup
– Water – ½ cup
– Garlic, minced – 6 cloves
– Bay leaves – 2
– Black peppercorns – 1 tsp
– Brown sugar – 1 tbsp
Instructions
1. Turn your Instant Pot to the “Sauté” function and let it heat for 2 minutes.
2. Add the pork shoulder cubes to the pot in a single layer, working in batches if needed, and sear for 3 minutes per side until browned.
3. Tip: Don’t overcrowd the pot while searing—this ensures a good crust and locks in flavor.
4. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
5. Pour in the soy sauce, white vinegar, and water, then add the bay leaves, black peppercorns, and brown sugar.
6. Tip: For a deeper flavor, let the sauce ingredients sit with the pork for 5 minutes before cooking to marinate slightly.
7. Secure the lid on the Instant Pot, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function for 20 minutes on high pressure.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
9. Remove the lid and set the Instant Pot back to “Sauté.” Simmer the sauce for 5-7 minutes until it thickens slightly to your desired consistency.
10. Tip: If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it in during this step to thicken it up.
11. Discard the bay leaves before serving.
You’ll love how the pork becomes melt-in-your-mouth tender, soaking up that perfect balance of salty soy and tangy vinegar. Serve it over a bed of steamed rice to catch all that delicious sauce, or try it with roasted veggies for a lighter twist—either way, it’s a meal that feels like a hug in a bowl.
Instant Pot Pork Curry
Feeling like you need a cozy, flavorful meal without spending hours in the kitchen? This Instant Pot pork curry is your answer. It’s rich, comforting, and comes together with minimal fuss for a satisfying dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork shoulder – 1.5 lbs, cubed
– Vegetable oil – 1 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Salt – 1 tsp
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add 1 tbsp of vegetable oil to the pot.
3. Add 1 diced onion and sauté for 3 minutes, stirring occasionally, until it softens and turns translucent.
4. Add 3 minced garlic cloves and 1 tbsp grated ginger, then sauté for 1 more minute until fragrant.
5. Tip: To prevent burning, stir constantly during this step.
6. Add 1.5 lbs of cubed pork shoulder to the pot and cook for 4 minutes, stirring to brown all sides lightly.
7. Sprinkle 2 tbsp of curry powder over the pork and stir for 30 seconds to toast the spices.
8. Pour in 1 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Tip: This deglazing step adds depth of flavor and prevents a “burn” warning.
10. Pour in 1 can of coconut milk and add 1 tsp of salt, then stir everything together.
11. Secure the Instant Pot lid and set the valve to “Sealing.”
12. Cook on “Manual” or “Pressure Cook” mode on high pressure for 15 minutes.
13. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
14. Tip: For a thicker sauce, set the pot back to “Sauté” mode and simmer for 3-5 minutes, stirring occasionally.
15. Serve the curry hot.
Savor the tender pork pieces swimming in a creamy, aromatic sauce that’s just spicy enough to warm you up. It has a velvety texture from the coconut milk, with layers of ginger and curry that meld beautifully. Try it over fluffy rice or with naan bread for soaking up every last bit—it’s a meal that feels indulgent yet totally doable on a busy night.
Instant Pot Pork and Sauerkraut
Diving into a hearty meal doesn’t have to be a day-long affair. This Instant Pot version of pork and sauerkraut is your shortcut to a classic, tangy, and satisfying dinner that practically cooks itself while you relax.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder (boneless) – 3 lbs
– Sauerkraut (with juice) – 32 oz jar
– Apple – 1, cored and sliced
– Brown sugar – ¼ cup
– Caraway seeds – 1 tsp
– Chicken broth – 1 cup
Instructions
1. Turn your Instant Pot to the “Sauté” setting and let it heat for 2 minutes.
2. Pat the pork shoulder dry with paper towels, then season it generously with salt and pepper on all sides.
3. Add the pork shoulder to the Instant Pot and sear it for 3-4 minutes per side until it develops a golden-brown crust.
4. Turn off the “Sauté” function and pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
5. Add the sauerkraut with its juice, sliced apple, brown sugar, and caraway seeds directly on top of the pork in the pot.
6. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” setting on high pressure for 40 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
8. Remove the lid and transfer the pork shoulder to a cutting board; let it rest for 10 minutes before shredding it with two forks.
9. Return the shredded pork to the Instant Pot and stir it into the sauerkraut mixture until well combined.
Buttery and tender, the pork melts into the tangy sauerkraut with a hint of sweetness from the apple. Serve it over mashed potatoes for a comforting meal, or pile it into a crusty roll for a hearty sandwich that’s perfect for chilly evenings.
Instant Pot Pork Tenderloin with Apples
Just imagine coming home to a cozy, flavorful dinner that practically cooks itself while you relax. You’ll love how this Instant Pot pork tenderloin with apples turns a few simple ingredients into a comforting, sweet-and-savory meal perfect for busy nights. It’s one of those fuss-free recipes that feels special without any stress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pork tenderloin – 1.5 lbs
– Apple – 1 large, cored and sliced
– Onion – 1 medium, sliced
– Apple cider – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Pat the pork tenderloin dry with paper towels to help it brown better.
2. Season the pork tenderloin all over with salt, black pepper, and dried thyme.
3. Turn the Instant Pot to “Sauté” and heat the olive oil until it shimmers, about 2 minutes.
4. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side, then remove and set aside.
5. Add the sliced onion to the pot and sauté until softened, about 3 minutes, scraping up any browned bits from the bottom.
6. Pour in the apple cider and stir to deglaze the pot, ensuring no bits are stuck.
7. Place the sliced apple in the pot, then return the seared pork tenderloin on top.
8. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Remove the pork tenderloin and let it rest on a cutting board for 5 minutes before slicing.
11. If desired, turn the Instant Pot back to “Sauté” and simmer the sauce for 5 minutes to thicken slightly.
Every bite of this dish offers tender, juicy pork infused with the sweet tang of apples and a hint of thyme. The apples soften into a lovely compote-like texture that pairs beautifully with the savory sauce. Try serving it over mashed potatoes or with a side of roasted veggies for a complete, comforting meal that’s sure to become a weeknight favorite.
Instant Pot Pork Posole
Ugh, you know those days when you want something hearty and comforting but don’t want to spend hours in the kitchen? This Instant Pot pork posole is your answer—it’s a cozy, flavorful stew that comes together with minimal fuss. You’ll love how the tender pork and hominy soak up all the spices for a meal that feels like a hug in a bowl.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder – 2 lbs, cut into 1-inch cubes
– Chicken broth – 4 cups
– Canned hominy – 2 (15-oz) cans, drained and rinsed
– Diced tomatoes – 1 (14.5-oz) can
– Onion – 1 medium, chopped
– Garlic – 4 cloves, minced
– Dried oregano – 1 tsp
– Ground cumin – 1 tsp
– Chili powder – 1 tbsp
– Salt – 1 tsp
– Lime – 1, cut into wedges
– Cilantro – ¼ cup, chopped
Instructions
1. Turn the Instant Pot to “Sauté” mode and wait until the display reads “Hot,” about 2 minutes.
2. Add the pork shoulder cubes in a single layer and cook for 5 minutes, stirring once halfway through, until browned on all sides. Tip: Don’t overcrowd the pot—browning in batches ensures a richer flavor.
3. Add the chopped onion and minced garlic to the pot and cook for 3 minutes, stirring frequently, until the onion is translucent.
4. Stir in the dried oregano, ground cumin, chili powder, and salt until the pork and onions are evenly coated.
5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add the drained hominy and diced tomatoes, stirring gently to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” for 30 minutes. Tip: Let the pressure release naturally for 10 minutes after cooking to keep the pork tender.
8. Carefully turn the valve to “Venting” to release any remaining pressure, then open the lid.
9. Stir the posole and let it sit for 5 minutes to allow the flavors to meld. Tip: If the broth seems too thin, use the “Sauté” mode to simmer for an extra 5–10 minutes until it thickens slightly.
10. Ladle the posole into bowls and top with chopped cilantro and a squeeze of lime juice.
Perfectly tender pork shreds easily with a fork, mingling with the chewy hominy in a savory, slightly spicy broth. Serve it with warm tortillas for dipping, or add a dollop of sour cream to cool things down—it’s a versatile dish that’s even better the next day.
Instant Pot Pork Goulash
Wondering what to make for a cozy winter dinner that practically cooks itself? This Instant Pot Pork Goulash is your answer. It’s hearty, flavorful, and ready with minimal effort—perfect for a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pork shoulder – 2 lbs, cubed
– Onion – 1 large, chopped
– Garlic – 3 cloves, minced
– Paprika – 2 tbsp
– Caraway seeds – 1 tsp
– Beef broth – 2 cups
– Tomato paste – 2 tbsp
– Red bell pepper – 1, sliced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Sour cream – ½ cup
– Egg noodles – 12 oz
Instructions
1. Turn the Instant Pot to “Sauté” mode and let it heat for 2 minutes.
2. Add the cubed pork shoulder and cook for 5 minutes, stirring occasionally, until browned on all sides.
3. Remove the pork from the pot and set it aside on a plate.
4. Add the chopped onion to the pot and cook for 3 minutes, until softened.
5. Stir in the minced garlic and cook for 1 minute, until fragrant.
6. Add the paprika and caraway seeds, stirring for 30 seconds to toast the spices and enhance their flavor.
7. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Stir in the tomato paste until fully combined.
9. Return the browned pork to the pot, along with the sliced red bell pepper, salt, and black pepper.
10. Secure the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 20 minutes.
11. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
12. While the goulash rests, cook the egg noodles according to package instructions until al dente, about 8 minutes, then drain.
13. Stir the sour cream into the goulash until smooth and creamy.
14. Serve the goulash hot over the cooked egg noodles.
Hearty and comforting, this goulash has tender pork in a rich, paprika-spiced sauce with a hint of creaminess from the sour cream. For a fun twist, try serving it with crusty bread to soak up every last bit, or top with fresh parsley for a pop of color.
Instant Pot Pork Ramen
Ready for a cozy, flavorful dinner that practically makes itself? This Instant Pot pork ramen is your new weeknight hero—tender pork, rich broth, and chewy noodles all come together with minimal effort. You’ll love how the pressure cooker transforms simple ingredients into a deeply satisfying bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Pork shoulder – 1 lb
– Chicken broth – 4 cups
– Soy sauce – ¼ cup
– Mirin – 2 tbsp
– Ginger – 1 tbsp, minced
– Garlic – 3 cloves, minced
– Ramen noodles – 8 oz
– Soft-boiled eggs – 4
– Green onions – 2, sliced
Instructions
1. Turn your Instant Pot to “Sauté” mode and wait 2 minutes until the display reads “Hot.”
2. Add the pork shoulder and sear for 3 minutes per side until browned—this builds flavor, so don’t skip it.
3. Pour in the chicken broth, soy sauce, mirin, ginger, and garlic, scraping the bottom to loosen any browned bits.
4. Secure the lid, set the valve to “Sealing,” and cook on “Manual High Pressure” for 20 minutes.
5. After cooking, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
6. Remove the pork with tongs, place it on a cutting board, and shred it with two forks—it should fall apart easily.
7. Turn the Instant Pot back to “Sauté” mode and add the ramen noodles, cooking for 4 minutes until tender, stirring occasionally to prevent sticking.
8. Divide the broth, noodles, and shredded pork among four bowls.
9. Top each bowl with one soft-boiled egg and a sprinkle of green onions.
So rich and savory from that slow-cooked pork, with a broth that’s deeply infused with ginger and garlic. Try adding a drizzle of chili oil for a spicy kick or some crisp bean sprouts for extra crunch.
Instant Pot Pork and Rice Casserole
Mmm, picture this: you’re craving something hearty and comforting, but you don’t want to spend all evening in the kitchen. That’s where this Instant Pot magic comes in—it’s a one-pot wonder that’s perfect for busy weeknights.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Boneless pork shoulder – 1.5 lbs
– Onion – 1 medium
– Garlic – 3 cloves
– Long-grain white rice – 1.5 cups
– Chicken broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Turn the Instant Pot to the “Sauté” setting and heat the olive oil for 2 minutes until shimmering.
2. Cut the pork shoulder into 1-inch cubes and add them to the pot in a single layer, cooking for 5 minutes until browned on all sides.
3. Dice the onion and mince the garlic, then add them to the pot and sauté for 3 minutes until fragrant.
4. Stir in the rice, chicken broth, salt, and black pepper, making sure to scrape any browned bits from the bottom to prevent burning.
5. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
6. Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
7. Open the lid and fluff the rice with a fork, letting it sit for 5 minutes to absorb any excess liquid.
8. Serve the casserole hot directly from the pot.
Perfectly tender pork mingles with fluffy rice in this cozy dish, offering a savory, satisfying bite every time. Try topping it with a sprinkle of fresh herbs or a squeeze of lime for a bright twist, and enjoy how effortlessly it comes together for a stress-free dinner.
Instant Pot Pork Chili Verde
Venturing into a cozy, flavorful dinner? This Instant Pot Pork Chili Verde is your ticket to a satisfying meal with minimal effort. You’ll love how the tender pork soaks up all those tangy, herby flavors.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Pork shoulder – 2 lbs
– Tomatillos – 1 lb
– Jalapeño – 1
– Onion – 1
– Garlic – 4 cloves
– Chicken broth – 1 cup
– Cumin – 1 tsp
– Salt – 1 tsp
Instructions
1. Cut the pork shoulder into 1-inch cubes.
2. Remove the husks from the tomatillos, rinse them, and chop into quarters.
3. Dice the jalapeño, removing the seeds for less heat if you prefer.
4. Chop the onion into small pieces.
5. Mince the garlic cloves.
6. Turn the Instant Pot to sauté mode and heat it for 2 minutes.
7. Add the pork cubes to the pot and brown them for 5 minutes, stirring occasionally.
8. Tip: Don’t overcrowd the pot to ensure even browning.
9. Add the tomatillos, jalapeño, onion, and garlic to the pot.
10. Pour in the chicken broth.
11. Stir in the cumin and salt.
12. Secure the lid and set the valve to sealing.
13. Cook on high pressure for 25 minutes.
14. Once done, let the pressure release naturally for 10 minutes.
15. Tip: Natural release helps keep the pork tender and juicy.
16. Carefully turn the valve to venting to release any remaining pressure.
17. Open the lid and use two forks to shred the pork directly in the pot.
18. Tip: For a thicker chili, simmer on sauté mode for 5 more minutes.
19. Serve the chili hot.
Savor the tender, shredded pork mingled with the bright, tangy tomatillos and a hint of spice. It’s perfect over rice, stuffed into tacos, or topped with a dollop of sour cream for extra creaminess.
Instant Pot Pork Stir-Fry
A busy weeknight just got a whole lot easier with this Instant Pot pork stir-fry. You’ll have a flavorful, satisfying meal on the table in no time, and cleanup is a breeze since everything cooks in one pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pork tenderloin – 1 lb
– Soy sauce – ¼ cup
– Cornstarch – 1 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Broccoli florets – 3 cups
– Bell pepper – 1
– Water – ¼ cup
Instructions
1. Cut the pork tenderloin into thin, ¼-inch strips.
2. In a medium bowl, combine the pork strips, soy sauce, and cornstarch. Toss until the pork is evenly coated and let it marinate for 5 minutes.
3. Set the Instant Pot to “Sauté” on high and add the vegetable oil. Heat the oil for 1 minute until it shimmers.
4. Add the minced garlic and grated ginger to the pot. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Add the marinated pork to the pot in a single layer. Sauté for 3 minutes, stirring once halfway through, until the pork is no longer pink on the outside.
6. Add the broccoli florets, sliced bell pepper, and water to the pot. Stir to combine.
7. Secure the lid on the Instant Pot and set the valve to “Sealing.” Cook on high pressure for 2 minutes.
8. Once the cooking time is complete, perform a quick release by carefully turning the valve to “Venting.” Wait until the pressure indicator drops.
9. Open the lid and stir the stir-fry. Let it sit for 2 minutes to allow the sauce to thicken slightly from the residual heat.
10. Serve the stir-fry immediately over cooked rice or noodles.
Perfectly tender pork and crisp-tender veggies come together in a savory, garlicky sauce that’s incredibly satisfying. The quick pressure cook locks in all the flavors while keeping the broccoli bright and fresh. For a fun twist, try serving it in lettuce cups or topping it with a sprinkle of sesame seeds and sliced green onions.
Instant Pot Pork and Sweet Potato Hash
Picture this: you’re craving something hearty and comforting but don’t want to spend all evening in the kitchen. This Instant Pot hash is your answer, combining savory pork and sweet potatoes for a fuss-free, satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Ground pork – 1 lb
- Sweet potatoes – 2 medium, peeled and diced into ½-inch cubes
- Yellow onion – 1 medium, diced
- Olive oil – 1 tbsp
- Chicken broth – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Smoked paprika – 1 tsp
Instructions
- Set your Instant Pot to the “Sauté” function and let it heat for 2 minutes until the display reads “Hot.”
- Add the olive oil to the pot, then add the diced onion and sauté for 3 minutes, stirring occasionally, until the onion turns translucent.
- Add the ground pork to the pot and break it up with a wooden spoon. Cook for 5 minutes, stirring frequently, until the pork is no longer pink. Tip: Breaking the pork into small pieces ensures even cooking and better texture.
- Press “Cancel” to turn off the sauté function, then add the diced sweet potatoes, chicken broth, salt, black pepper, and smoked paprika to the pot. Stir everything together until well combined.
- Secure the lid on the Instant Pot, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function. Set the timer for 4 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Tip: Natural release helps the sweet potatoes stay tender without becoming mushy.
- After 10 minutes, carefully turn the valve to “Venting” to release any remaining pressure. Wait until the float valve drops before opening the lid.
- Open the lid and give the hash a gentle stir. If you prefer a crispier texture, select the “Sauté” function again and cook for 2–3 minutes, stirring occasionally, to evaporate excess liquid. Tip: This extra sauté step adds a nice caramelized edge to the sweet potatoes.
- Serve the hash immediately while hot.
Unbelievably tender sweet potatoes melt into the savory, well-seasoned pork, creating a cozy balance of flavors. The smoked paprika adds a subtle warmth that makes this dish perfect for chilly evenings. Try topping it with a fried egg or scooping it into warm tortillas for a quick breakfast twist.
Instant Pot Pork Dumplings
Kicking off your holiday cooking doesn’t have to be stressful. You can whip up these juicy, flavorful pork dumplings in your Instant Pot with minimal effort, and they’re perfect for feeding a crowd or enjoying as a cozy meal. Let’s get right to it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Ground pork – 1 lb
– Dumpling wrappers – 24 pieces
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Ginger – 1 tbsp, minced
– Green onions – ¼ cup, chopped
– Water – 1 cup
Instructions
1. In a medium bowl, combine the ground pork, soy sauce, sesame oil, minced ginger, and chopped green onions. Mix thoroughly with your hands or a spoon until well incorporated.
2. Place 1 teaspoon of the pork filling in the center of a dumpling wrapper. Tip: Don’t overfill the wrappers to prevent them from bursting during cooking.
3. Moisten the edges of the wrapper with water using your finger, then fold it in half and press to seal, creating a half-moon shape. Repeat with all wrappers and filling.
4. Pour 1 cup of water into the Instant Pot and place the steamer basket inside. Arrange the dumplings in a single layer in the basket, ensuring they don’t touch. Tip: If stacking is necessary, use parchment paper between layers to prevent sticking.
5. Secure the lid and set the valve to “Sealing.” Select the “Steam” function and set the timer for 8 minutes at high pressure.
6. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure. Tip: Natural release helps keep the dumplings tender and intact.
7. Open the lid and use tongs to transfer the dumplings to a serving plate. Serve immediately.
Steaming yields dumplings with a delightfully chewy wrapper and a juicy, savory pork filling that’s infused with ginger and sesame. For a fun twist, try pan-frying them after steaming for a crispy bottom, or serve with a simple dipping sauce of soy sauce and chili oil for extra zing.
Instant Pot Pork Pho
Sometimes you just need a big bowl of cozy pho without spending all day at the stove. This Instant Pot version gets you that deep, aromatic broth in a fraction of the time. You’ll have a steaming, comforting meal ready before you know it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– Pork shoulder – 1.5 lbs
– Yellow onion – 1 large
– Ginger – 3-inch piece
– Star anise – 3 pods
– Cinnamon stick – 1
– Fish sauce – ¼ cup
– Rice noodles – 8 oz
– Bean sprouts – 2 cups
– Fresh cilantro – ½ cup
– Lime – 1
– Jalapeño – 1
Instructions
1. Set your Instant Pot to ‘Sauté’ and add the pork shoulder. Sear it for 5 minutes, turning until all sides are browned.
2. While the pork sears, peel the onion and ginger. Cut the onion in half and char the cut sides directly over a gas flame for 2 minutes or under a broiler for 3 minutes.
3. Add the charred onion, whole ginger piece, star anise, cinnamon stick, and fish sauce to the pot with the pork.
4. Pour in 8 cups of water, ensuring the ingredients are submerged. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 45 minutes.
5. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
6. Remove the pork shoulder with tongs and shred it using two forks. Tip: Let the meat rest for 5 minutes before shredding to keep it juicy.
7. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Skim off any excess fat from the surface with a spoon.
8. Cook the rice noodles according to package directions, usually by soaking in hot water for 8-10 minutes until tender, then drain.
9. Divide the cooked noodles and shredded pork among four bowls. Ladle the hot broth over the top. Tip: Pour the broth slowly to avoid splashing and to evenly heat the ingredients.
10. Top each bowl with bean sprouts, fresh cilantro leaves, thin slices of jalapeño, and a squeeze of lime juice. Tip: Serve the lime wedges on the side so everyone can adjust the acidity to their liking.
Aromatic and deeply savory, the broth has a rich umami flavor from the fish sauce and spices that perfectly soaks into the tender noodles. The pork stays incredibly moist and shreds easily, while the fresh bean sprouts and jalapeño add a delightful crunch and heat. Try serving it with extra herbs like Thai basil or mint for an even more vibrant bowl.
Summary
Whether you’re juggling work, family, or just life’s hustle, these 20 Instant Pot pork recipes are your ticket to delicious, stress-free dinners. We hope you find a new family favorite! Give one a try this week, and let us know in the comments which recipe you loved. Don’t forget to share this roundup on Pinterest to help other busy cooks.
