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To the pot, add in the vinegar and pour in the BBQ sauce. Return the pork to the Instant Pot. Pressure cook. Place the lid on and set the vent to SEALING. Set the PRESSURE COOK/MANUAL-HIGH for 45 minutes. Once done, allow the pressure to naturally release for 10 minutes before doing a quick release for the rest.
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Mix the spices together for the rub. Remove 2 Tablespoons of the mix and set aside for later. Rub all sides of the pork roast chunks generously with the spice rub. Set meat aside. Cut the onion into 8 pieces (cut in half, then cut each half into 4 pieces). Put the onion into the inner cooking pot of the pressure cooker.
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Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing position. Pressure cook on high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until pin drops. Remove pork to a large bowl and shred with 2 forks.
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Add the pork back to the Instant Pot and pour ½ cup+ of BBQ sauce over the top. Turn the pot to Manual High for 60 minutes. Some pressure cookers call the manual setting Pressure Cook. Natural release for 10 minutes before doing a quick release of the remaining pressure in the pot.
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Stir the pork rub together, then rub the the spice mixture all over on the chunked pork. Brown the largest pork piece in the Instant Pot. Remove the pork. Repeat with the remaining pork. Deglaze the pot to remove any stuck on bits, then add the rest of the broth and onion. Return the pork to the pot.
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Turn the instant pot off. Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot. Add all of the meat along with the barbecue sauce mixture to the instant pot. Close the lid and set to sealing. Cook on manual high pressure for 40 minutes.
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Instant Pot BBQ Pulled Pork. Yield: 8 servings. Prep: 20 minutes. Cook: 50 minutes. Total: 1 hour 10 minutes. The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD. 4.9 stars ( 62 ratings)
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Rub seasoning rub into pork. Heat vegetable oil in a large skillet over MED HIGH heat. Add pork and sear for 2-3 minutes per side, then remove to the insert of a slow cooker. Pour in chicken broth, scraping the bottom of the skillet to loosen browned bits. Stir in vinegar and hot sauce.
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Pressure Cook Pork Shoulder. Add ⅛ cup (31ml) maple syrup, ⅛ cup (31ml) honey, 2 tbsp (30ml) apple cider vinegar, 2 tbsp (30ml) Dijon mustard, and 3 drops liquid smoke to the Instant Pot. Give it a quick mix. Place all the cubed pork in the pot. Amy + Jacky's Tips - Placing Cubed Pork Shoulder.
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Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on high pressure and set the cook time for 60 minutes. It will take about 15 minutes for the Instant Pot to build pressure and begin the countdown. When the cook time is up, allow the pressure to release naturally. This can take up to 15 minutes.
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Instructions. In a bowl, mix brown sugar, paprika, garlic powder, salt, pepper, onion powder and cumin. Season pork with this mixture on all sides. On another bowl, whisk together cider vinegar, ¼ cup bbq sauce, and 1 cup of chicken broth. Turn on the Instant Pot, select saute and add oil. Once oil is heated, add pork and saute for a few.
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Transfer pork to a large bowl. In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring occasionally, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.
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Add the seared PORK pieces back to the cooker, secure the lid, and press "Manual" or "Pressure Cook" on HIGH for 45 minutes. When pressure cook cycle is done, allow a 10-minute natural pressure release (NPR). Flip the pressure valve to the "venting" position and release any remaining steam.
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Prepare the seasoning mix. Rinse and pat your 3-pound pork shoulder butt (or pork loin, or pork tenderloin) dry using paper towels. In a small mixing bowl, add 2 teaspoons each of paprika, garlic powder, and onion powder, and 1 teaspoon each of salt and pepper. Stir to combine. Season the pork.
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Turn on the Instant Pot to the sauté function and add oil. Once hot, add the pork and sear for 2 to 3 minutes on each side, or until a crust has formed. Repeat with remaining pork if needed. While the pork is sauteeing, whisk together the tomato sauce, dark brown sugar and apple cider vinegar in a medium bowl.
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Remove and set aside. Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture. Place all the pork shoulder pieces into the pot. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes.