Instant Pot Pork Shoulder
User Reviews
5.0
312 reviews
Excellent
-
Total Time
1 hr 50 mins
-
Servings
4 - 6
-
Calories
311 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Pork Shoulder
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Learn how to make Tender & Juicy Instant Pot Pork Shoulder! Super easy to make with simple pantry ingredients. Flavorful Garlic Butter Pork Shoulder Recipe that makes a tasty family-friendly meal.
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Ingredients
- 3 - 3.25 pounds (1457g) 4-inch thick pork shoulder
- 1 cup (250ml) unsalted chicken stock
- ½ teaspoon (2.8g) table salt
- 1 tablespoon (15ml) Regular soy sauce
- 2 tablespoons (28g) unsalted butter or olive oil
- 2 (550g) onions, sliced
- 12 (41g) garlic cloves, crushed
- 2 teaspoons (2.2g) dried rosemary
- 2 (0.3g) bay leaves
Thickener:
- 2 tablespoons (30g) cornstarch
- 3 tablespoons (45ml) cold water
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Instructions
- Brown Pork Shoulder: Heat Instant Pot using "Sauté More" function. Wait until the Instant Pot says "HOT". Pat dry pork shoulder, then lightly season one side with coarse salt and black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of pork shoulder in Instant Pot. Season the other side with salt and black pepper. Brown one side for 5 minutes before flipping over, then brown the other side for another 5 minutes. Remove the browned pork shoulder, then set aside.
- Saute Onion & Garlic: Saute sliced onions in Instant Pot for 3 ½ minutes. Add & saute crushed garlic for a minute. Add & saute 2 tsp (2.2g) dried rosemary & 2 bay leaves for 30 seconds.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- Pressure Cook Pork Shoulder: Add 1 tbsp (15ml) regular soy sauce and ½ tsp (2.8g) table salt in Instant Pot, then give it a quick mix. Add pork shoulder (and its meat juice) in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 60 minutes, then 15 minutes Natural Release. After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
- Season & Thicken Sauce: Place pork shoulder on a chopping board. Bring the sauce mixture to a simmer with the "Saute More" function. Thicken Sauce: mix 2 tbsp (30g) cornstarch & 3 tbsp (45ml) cold water together, then stir the mixture into the onion sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinch of salt).
- Slice & Serve: Slice pork shoulder into thin slices before serving. Drizzle with the tasty garlic butter onion sauce, then serve immediately. Enjoy~
Equipments used:
Notes
- Reduce Pressure Cooking Time: If you think Pressure Cooking the Pork Shoulder for 1 hour is too long, you can cut the pork shoulder into 2 inches cubes, then reduce the cooking time to Pressure Cook at High Pressure for 40 minutes + 15 minutes natural release.
- *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
14g
(5%)
Protein
30g
(60%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
93mg
(31%)
Sodium
484mg
(20%)
Potassium
673mg
(19%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin C
10mg
(11%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 93mg | 31% |
| Sodium | 484mg | 20% |
| Potassium | 673mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
312 reviews
Excellent
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