Servings
Font
Back
4.9 from 105 votes

Instant Pot HK Pork Shoulder

Make Tender & Juicy Instant Pot HK Pork Shoulder with a few pantry staples. Comforting Onion Garlic Pork Shoulder in Instant Pot makes a deliciously quick & easy busy-nights family meal.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 - 6
Calories: 322 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Chinese

Ingredients

  • 1.5 - 2 pounds (1028g) pork shoulder (pork butt meat)
  • 6 (22g) garlic cloves , chopped
  • 1 (120g) small onion , sliced
  • 1 tablespoon (15g) ginger , roughly chopped
  • 2 tablespoons (30ml) light or regular soy sauce (Not Low Sodium)
  • ½ cup (125ml) unsalted chicken stock or cold water
  • 1 tablespoon (15ml) peanut or olive oil
  • salt to taste
  • 2 talks green onions , cut into 2 inches
Thickener
  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water
Optional: Pot in Pot Rice
  • 1 cup (230g) jasmine rice
  • 1 cup (250ml) cold water

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Cut Pork Shoulder: Cut browned pork shoulder against the grain into 0.5 inch thick slices.
  5. 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
  6. 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.
  7. Serve: Serve HK Pork Shoulder with Jasmine rice or your favorite side dishes. Enjoy~

Notes

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 322kcal (16%) Carbohydrates 31g (10%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 70mg (23%) Sodium 427mg (18%) Potassium 476mg (14%) Sugar 1g (2%) Vitamin A 40IU (1%) Vitamin C 4.2mg (5%) Calcium 37mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4- 6

Amount Per Serving

Calories 322

% 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.