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Instant Pot Pulled Pork Recipe

Fast, Easy, and insanely delicious! This melt in your mouth Instant Pot Pulled Pork Recipe is perfect for dinner tonight!

Instant Pot Pulled Pork Sandwich on plate with pickle

Call me crazy, but even when there aren’t extenuating circumstances 9 times out of 10 we cook dinner at home. YEP..every night. A weekly menu plan keeps me organized and helps me not spend a ton at the grocery store. It also helps answer the age old question “what is for dinner?” This Instant Pot Pulled Pork Recipe is always a favorite because it is just so darn delicious!

Pulled pork in our house used to only be in the crockpot or on the grill. Ever since the Instant Pot came around I have been a convert. In about an hour start to finish you end up with flavorful, tender pulled pork that is packed with flavor.


How to make Instant Pot Pulled Pork

Pork roast in instant pot with seasoning

First of all you are going to need an Instant Pot. There are so many on the market now, I feel like they are all pretty equal. In order to fit the pork in your Instant Pot I recommend a 7 quart or larger. You can also cube up your pork roast so it fits better if necessary.

In your Instant Pot you are going to set your pork roast. You can make this with a boneless pork roast or a pork shoulder (about 3 lbs).

Add in 1 1/4 cup of chicken broth and 1/2 cup of your favorite BBQ sauce. (I am in the less is more department here.) I like to sauce the meat when it is done.

Now, the tasty part is adding 1 -2 tbsp of this Dry Rib Rub to the top of your pork. It is super easy to whip up a batch and you will use it ALL THE TIME. It is so tasty, trust me.

Put the lid on your Instant Pot and set it for 60 minutes on high. Allow it to pressure release naturally for at least 15-20 minutes before you release the rest of the pressure.

pork shredded in instant pot and on and sandwich with bbq sauce

You can shred this right in your instant pot. There will be liquid left, but the pork will absorb some after you shred it. This is a good thing. There is a ton of flavor in that. Add in some additional BBQ Sauce as desired, or sauce it separately. Serve on buns or however you want to enjoy it.

Frozen Pork

Did you forget to defrost your pork? We have all been there. It is ok. You can still make this yummy dinner. Instead of 60 minutes on high pressure, cook this for 75 minutes on high pressure. Adding the extra time helps finish off your dish even if starting from frozen.

Gluten Free

Pulled pork on a bun with bbq sauce

This recipe is great because not only is it easy, but it is also gluten free! Just double check the the bbq sauce you are using is gluten free. Also, if serving on buns, use a gluten free bun.


Need some serving ideas? We love to enjoy this pulled pork on sandwiches, but it is also great Stuffed in a sweet potato.

For sides try these


Store any leftover in the fridge for up to 5 days in an airtight container and reheat as desired.

You can also freeze any extras for later on. Just place the leftover pork in an airtight container and freeze for up to 2 months. Thaw and reheat when ready to enjoy.

Instant Pot Pulled Pork

Fast, flavorful, and incredible. This Instant Pot Pulled Pork Recipe is easy and family friendly. Perfect for dinner any night!
Print Recipe
Prep Time:5 minutes
Cook Time:1 hour
Depressurize:15 minutes
Total Time:1 hour 20 minutes




  • Place pork roast, chicken broth and bbq sauce in instant pot.
  • Sprinkle the top of the pork roast with 1 – 2 tbsp of the rib rub seasoning
  • Place the lid on the instant pot and seal. Cook on high for 60 minutes and allow to depressurize naturally for 15 – 20 minutes before depressurizing the rest of the way and opening.
  • Shred the pork in the Instant Pot and allow it to absorb some of the cooking liquid. Add additional BBQ Sauce if desired.
  • Serve


Calories: 251kcal | Carbohydrates: 5g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 497mg | Potassium: 674mg | Sugar: 4g | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
Servings: 8 Servings
Calories: 251kcal
Author: Amanda Carlisle

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