Instant Pot HK Pork Shoulder
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 - 6
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Calories
322 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Chinese
Instant Pot HK Pork Shoulder
Description
Instant Pot HK Pork Shoulder starts with seasoning and browning pork shoulder to develop a caramelized exterior. Aromatics like garlic, ginger, and onion are sautéed briefly before deglazing the pot with chicken stock. The browned pork slices are returned to the pot, and the pressure cooker function is used to tenderize the meat efficiently.
The cooking liquid is thickened with a cornstarch and water slurry, creating a glossy, savory sauce that clings to the pork. The method leverages the Instant Pot's sauté and pressure functions for layered flavor and tender texture, typical of slow-cooked dishes but achieved in less time.
The recipe can also include jasmine rice cooked in a separate vessel inside the pot, using the pot-in-pot technique, making for a convenient complete meal. Pressure cooking ensures the pork is juicy and easy to shred or slice, suitable for serving with rice and steamed vegetables.
User feedback can be shared by rating the recipe in comments, encouraging interaction and improvement.
Ingredients
- 1.5 - 2 pounds (1028g) pork shoulder aka pork butt meat
- 6 (22g) garlic chopped, cloves
- 1 (120g) onion sliced, small
- 1 tablespoon (15g) ginger , roughly chopped
- 2 tablespoons (30ml) soy sauce light or regular (Not Low Sodium
- ½ cup (125ml) chicken stock unsalted or cold water
- 1 tablespoon (15ml) peanut oil or olive oil
- salt to taste
- 2 talks green onions , cut into 2 inches
Thickener
- 2.5 tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water cold
Optional: Pot in Pot Rice
- 1 cup (230g) jasmine rice
- 1 cup (250ml) water cold
Instructions
- Brown Pork Shoulder: Heat up Instant Pot using Sauté More function. Wait until it says HOT (takes roughly 8 mins) - this prevents the pork shoulder from sticking to the pot.Pat dry and season pork shoulder generously with salt and black pepper on one side. Add 1 tbsp (15ml) peanut or olive oil in Instant Pot. Brown pork shoulder with the seasoned side down, then season the other side with more salt and black pepper. Brown each side for 5 minutes, then set aside on a chopping board.
- Saute Onion and Garlic: Add sliced onion and ginger in Instant Pot, then saute until onion soften (roughly 2 mins). Add in chopped garlic, then saute for another minute.
- Deglaze: Pour ½ cup (125ml) chicken stock in Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix and turn off the heat.
- Cut Pork Shoulder: Cut browned pork shoulder against the grain into 0.5 inch thick slices.
- Pressure Cook Pork Shoulder: Add 2 tbsp (30ml) soy sauce and browned pork shoulder in Instant Pot. Don't forget the meat juice (if there are any)!Optional Pot-in-Pot Rice: Place 1 cup (230g) Jasmine rice and 1 cup (250ml) cold water in a stainless steel bowl. Layer it on top of the pork shoulder meat on a steamer rack.Close lid and pressure cook at High Pressure for 6 minutes, then 10 minutes Natural Release
- Add Green Onions & Thicken Sauce: Set aside the rice bowl, trivet and place the pork shoulder slices in a serving bowl. Bring the liquid to a simmer, then add in the green onions. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the sauce until desired thickness. Taste and season with more salt if necessary. Turn off the heat and place pork shoulder back in the sauce.
- Serve: Serve HK Pork Shoulder with Jasmine rice or your favorite side dishes. Enjoy~
Notes
- Brown the pork shoulder until well seared on both sides for better flavor.
- Use the sauté function carefully to soften aromatics without burning.
- Deglaze the pot fully to avoid burn warnings on the Instant Pot.
- The optional pot-in-pot method allows simultaneous cooking of jasmine rice for a complete meal.
- After pressure cooking, thicken the sauce with a cornstarch slurry for a glossy finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 427mg | 18% |
| Potassium | 476mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 37mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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