Instant Pot Pulled Pork

Make pulled pork in a quarter of the time with my one-hour Instant Pot Pulled Pork! Perfect for busy weeknights!

Course Main Course

Cuisine American

Keyword instant pot pulled pork, instant pot pulled pork recipe, pulled pork instant pot, pulled pork instant pot recipe

Prep Time 10

Cook Time 40

Pressure Release 10

Total Time 1

Servings servings

Calories 590kcal

Season your pork roast with my homemade pulled pork seasoning on all sides evenly.
2 lb Pork loin roast, ¼ cup Brown sugar, 1 Tablespoon Garlic powder, 1 Tablespoon Onion powder, 1 Tablespoon Smoked paprika, ½ Tablespoon Dry mustard, ½ Tablespoon Cumin
Turn your Instant Pot to saute and add in the olive oil. Once your oil is hot, sear your pork on all sides. After searing to your liking, set pork aside.
1 Tablespoon Olive oil
Turn the Instant Pot off, and pour in beef broth. Use a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
1 cup Beef broth
Add your pork back to the pot with BBQ sauce. Close the lid and pressure cook on high for 40 minutes.
1½ cups Barbecue sauce
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
Remove the pork from the Instant Pot and shred it with two forks. Stir in any extra BBQ sauce (if needed) and serve!

Make sure to add enough liquid. Pork loin doesn't have as much excess fat as other common pulled pork cuts and needs extra liquid added to ensure there's enough juice for the pork to cook in.

To further boost the flavors, add a dash of apple cider vinegar, liquid smoke, extra spices, and Worcestershire sauce.

If you're cooking a particularly large pork loin or using larger cuts of meat, make sure to brown it in batches.

If you're using pork shoulder, you may need to skim or pour off excess fat after it's done cooking, as it's a very fatty cut.

Always sear the meat first! Pressure cooking the meat without searing it can leave it tasting bland. This is true of all braised or stewed meat recipes, so I always recommend searing first.