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Instant Pot Pork Shoulder

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.

Total Time
1 hr 50 mins
Servings: 4 - 6
Calories: 311 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Slice & Serve: Slice pork shoulder into thin slices before serving. Drizzle with the tasty garlic butter onion sauce, then serve immediately. Enjoy~

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

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

% 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.