Boneless Pork Shoulder Instant Pot Recipe

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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

Rating: 5/5(48)
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.

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Trim skin and fat cap from pork shoulder. Pat dry and cut into several large chunks. Combine the salt, pepper, paprika, cumin, and rosemary in a …

Rating: 4.9/5(14)
1. Trim skin and fat cap from pork shoulder. Pat dry and cut into several large chunks.
2. Combine the salt, pepper, paprika, cumin, and rosemary in a small bowl. Rub the seasoning onto each piece of pork.
3. Heat the Instant Pot on Saute mode and add the cooking oil. When hot, sear the pork chunks on all sides until browned (about 2 mins per side). Remove from the pot.
4. Add the hot stock to the pot and whisk rapidly to scrap all the browned bits off the bottom. Add back in the pork, along with the onion, garlic, celery and bay leaves.

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A paleo, keto, low-carb carnivore’s delight. Ingredients 4 pound pork butt roast or pork shoulder roast 1 tablespoon salt 2 teaspoons pepper 2 teaspoons chipotle chili pepper, …

Rating: 5/5(2)
1. Cut the pork shoulder into 4-inch pieces and remove as much fat as you can while doing it.
2. Mix all the spices together in a small bowl and rub spices all over the meat.
3. Turn the Instant Pot to saute mode and let it get hot, add the olive oil and sear the meat for 2 minutes on the two main sides. Depending on how large your pork shoulder is, you may need to do this in two or three batches. Once all the meat is seared, transfer the meat to a plate or bowl.
4. Add the onions and garlic to the pot and saute for 3 minutes. Add a splash of chicken broth so the brown bits from the meat that are on the bottom of the pot don’t burn.

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Here are step-by-step images for how to make pork shoulder in Instant Pot. STEP 1. Season the pork pieces with salt evenly. STEP 2. Turn …

Rating: 5/5(2)
1. Season the pork pieces with salt evenly.
2. Turn the Instant Pot on and select Sauté (on Normal). Once hot, add the oil and pork pieces. Sear for 1-2 minutes each side or until lightly browned. Remove the meat and add the stock to deglaze the pot. Stir some of the stock around scraping any stuck pieces from the bottom. Select Cancel/Keep Warm to stop the Sauté process.
3. Add back the pork with any juices and top with pepper, onions, garlic, Worcestershire and bay leaves. Add the remaining stock and stir gently to nestle the meat in between the onions and garlic.
4. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 50 minutes on HIGH pressure. After a few seconds, the ON sign will come on indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 10 minutes and then the 50-minute timer will begin. Once the cooking timer is done, leave the pot undisturbed to allow the pressure to release naturally, about 20 minutes. Open the lid and remove the pork pieces.

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Brown the Pork Shoulder Set your Instant Pot to high sauté. Toss the chunks of roast in the BBQ rub. When the Instant Pot is hot, add the oil, then ½ …

1. Set your Instant Pot to high sauté. Toss the chunks of roast in the BBQ rub. When the Instant Pot is hot, add the oil, then 1/2 to 1/3 of the pork chunks. Let the meat cook on each side for about 1 minute or until browned. Continue with the rest of the meat. Remove from the pot and set aside.
2. Browned and burnt bits on the bottom of the pot will keep it from coming to pressure. Add the water to the hot pot and scrape these bits from the bottom with a wooden spoon.
3. Add the trivet in with the water, then add the pork chunks on top of the trivet. Seal the lid, make sure it is on "sealing", and set the cook time for 15 minutes at high pressure. Allow a 10 minute natural pressure release, then release the rest of the pressure.
4. Pull all of the meat out of the Instant Pot into a serving bowl and it will be fall apart tender. I squeezed each chunk with tongs instead of pulling with 2 forks. Taste for seasoning.

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1/2 cup low carb bbq saucer Instant Pot Pulled Pork Directions STEP 1 Made dry rub In a small bowl, mix salt, pepper, paprika, sugar free brown sugar, and …

1. In a small bowl, mix salt, pepper, paprika, sugar free brown sugar, and onion powder together.
2. On a plate take the shoulder pork out of its wrapping and dry it with a paper towel or This will help the seasoning to stick to it.
3. Apply dry rub to the pork shoulder.
4. Set your Instant Pot at Sauté. Pour 2 tablespoons olive oil into the Instant Pot. Brown the pork shoulder on all sides, approximately 2 minutes per side. Take the pork shoulder out of the Instant Pot and set aside. Gently pour chicken broth into the Instant Pot to deglaze the pan. With a wooden spoon mix well making sure, all the little pieces left from browning are loose in the broth. Add the barbecue sauce. Mix well with the broth.

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Add 1 cup of water, apple cider vinegar and sweeter to the Instant pot and mix to combine. Add the pork. Close and seal the Instant pot. Turn the venting knob to SEALING. …

1. In a small bowl combine the smoked hot paprika, garlic powder, onion powder, 1 teaspoon of salt and ½ teaspoon of black pepper.
2. Cut the pork into 6 pieces.
3. Season the pieces with the spice mixture and set aside.
4. Add 1 cup of water, apple cider vinegar and sweeter to the Instant pot and mix to combine.

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Remove pork from Instant Pot and place on a baking tray. Shred the pork with two forks, then pour small amount (just to moisten) of juices from the instant

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This Instant Pot Pulled Pork is so easy, delicious, and takes less than half the time to make– start to finish- than making it in the oven!Using your …

Rating: 5/5(30)
1. Spread the pork rub spice mixture all over each surface of the pieces of pork shoulder, pressing it into the meat so it sticks.
2. Turn on the sauté function on your instant pot. Once it's hot, add the vegetable oil and brown the pork shoulder pieces in batches, about 3-4 minutes on each side, until a golden brown crust forms on the outside. If the bottom of the pot starts to burn, add a bit more oil, or add a little water to deglaze, scraping up the bits with a wooden spoon.
3. Add the onions to the instant pot and sauté until softened and starting to brown (about 3 minutes). Add the water and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4. Add the apple cider vinegar, orange juice, and the pork to the instant pot. Turn off sauté function, cover, and set pressure to manual on high for 60 minutes.

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1. Turn Instant Pot ON and set to SAUTE function +10 minutes. Add butter to the bottom of the pot and let heat for 1 minute. Sear roast on both sides until caramelized and browned. 2. Add broth, apple cider vinegar, garlic, bay leaves, salt, and pepper. Turn Instant Pot OFF, then back ON, set to MANUAL +60 minutes. Return lid and close valve. 3.

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HOW TO MAKE SHREDDED PORK IN THE INSTANT POT. Making shredded pork in the instant pot is very easy, as it is a set-and-forget recipe. Most importantly, you need to …

1. Add all dry ingredients to a large bowl and whisk together to make a dry rub
2. Cut pork shoulder into 4 big chunks and add them to the bowl. Coat them well with the dry rub
3. Set the Instant Pot to "sauté" and add the extra virgin olive oil when it's warm enough
4. Sear the Pork chunks, browning them on all sides. I needed to split them into 2 batches to have enough room in the IP (mine is a 6 qts. Duo)

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Place the pork roast in a 6-quart Instant Pot. Add the parmesan, tomato sauce, butter, basil, salt, and pepper. Seal the lid, press Pressure Cook …

Rating: 4.6/5(7)

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Instant Pot Meat Claws Ingredients 2 lb Pork ribeye roast Boneless ½ cup Chicken bone broth 1 tbsp Avocado oil ½ tbsp Pink Himalayan salt 2 tsp Garlic powder 2 tsp Onion powder 2 tsp Ground fennel 2 tsp Smoked paprika 1 tsp Dark cacao powder 1 tsp Black pepper 1 tsp Dried oregano ½ tsp Pyure granulated stevia Or 1 tbsp of honey ¼ tsp Cayenne pepper

Rating: 5/5(1)

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1 cup bbq sauce (store-bought or make keto bbq sauce recipe) INSTRUCTIONS Prepare Pork: Stir all dry seasonings with spoon until well-mixed; set aside. Pat pork dry with …

Rating: 5/5(34)
1. Prepare Pork: Stir all dry seasonings with spoon until well-mixed; set aside. Pat pork dry with paper towels, trim off excess fat, remove bone if present, and cut meat into roughly 8 even pieces. Toss pork pieces and seasonings in gallon-size resealable bag until well-coated.
2. Pressure Cook: Add water to pressure cooker pot (Note 2), then distribute pork pieces over the water. No trivet or rack needed. Secure and seal lid (Note 3). Cook at high pressure for 60 minutes (Note 4), followed by 10 minutes of natural release. Manually release remaining pressure by turning knob to venting position.
3. Shred & Serve: Uncover and transfer only pork to large bowl, leaving liquid in pot (Note 5). Use 2 forks to shred pork, then toss with your favorite BBQ sauce and serve (Note 6) or save for later (Note 7).

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Instant Pot Bone-In Pork Chops - Low Carb Africa new lowcarbafrica.com. How to Make Instant Pot Bone-In Pork Chops. Chop the onions and garlic and set aside. In a bowl, mix the salt, black pepper, and smoked paprika together. Rub both sides of the pork chops with the salt and pepper mix. Turn instant pot to sauté mode and add olive oil. Add the pork chops to the instant pot

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Frequently Asked Questions

How to cook pork shoulder in instant pot?

Carefully place the seasoned side of pork shoulder in Instant Pot. Then, 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. Finally, remove the browned pork shoulder, then set aside. Now, add sliced onions in Instant Pot, then saute for 3 ½ minutes.

What is the best pulled pork recipe to make in instant pot?

The best BBQ pulled pork recipe to make in an Instant Pot. With just 5 minutes of hands-on prep, it's quick and easy to put together. Mix chili powder and salt together in small bowl. Cut pork into roughly 1 lbs pieces. Rub each piece with chili salt mixture. Pour half of the BBQ sauce in Instant Pot.

How to cook boneless pork ribs in an instant pot?

Making instant pot boneless pork ribs just requires a few simple steps! You’ll be adding the rib rub, layering the 4 ingredients in the pot, pressure cooking, and broiling for a few minutes as an optional step.

How to cook pork loin in an instant pot?

1. Prep. Season the pork pieces with salt evenly. 2. Sauté. Turn the Instant Pot on and select Sauté (on Normal). Once hot, add the oil and pork pieces. Sear for 1-2 minutes each side or until lightly browned. Remove the meat and add the stock to deglaze the pot.

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