Instant Pot Pork Shoulder
User Reviews
5
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Total Time
1 hr 50 mins
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Servings
4 - 6
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Shoulder
Description
The Instant Pot Pork Shoulder recipe uses a well-seasoned and browned pork shoulder cooked under high pressure combined with aromatics like onion, garlic, rosemary, and bay leaves. The process builds layers of flavor while tenderizing the meat to a succulent consistency. After pressure cooking, the reserved liquid is thickened with a cornstarch slurry to make a flavorful gravy.
The browned crust adds savory depth, and the herbal elements balance the richness of the pork. This method shortens cooking time compared to slow roasting while still producing tender, juicy results. The dish can be served alongside starches such as mashed potatoes or rice to soak up the sauce.
For a shorter cooking time, you can cube the pork shoulder and adjust pressure cooking accordingly. The natural release period allows the meat to rest and retain moisture. Deglazing the pot before cooking ensures any caramelized fond contributes to the final sauce's richness.
Ingredients
- 3 - 3.25 pounds (1457g) pork shoulder 4-inch thick
- 1 cup (250ml) chicken stock unsalted
- ½ teaspoon (2.8g) table salt
- 1 tablespoon (15ml) soy sauce regular
- 2 tablespoons (28g) unsalted butter or olive oil
- 2 (550g) onion sliced
- 12 (41g) garlic cloves, crushed
- 2 teaspoons (2.2g) rosemary dried
- 2 (0.3g) bay leaf
Thickener:
- 2 tablespoons (30g) cornstarch
- 3 tablespoons (45ml) water cold
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~
Notes
- Cut the pork shoulder into 2-inch cubes to reduce pressure cooking time to 40 minutes followed by 15 minutes natural release.
- Deglaze the pot thoroughly after sautéing to incorporate all browned bits into the sauce.
- Use the cornstarch slurry to thicken the cooking liquid into a sauce after pressure cooking.
- Season the pork generously with salt and pepper before browning for improved flavor and crust.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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