Instant Pot Pork Butt

5 from 1 vote

Instant Pot Pork Butt makes tender, juicy pulled pork in about 1 hour with only 5 simple ingredients. The pressure cooker turns pork butt into meat that pulls apart easily with forks. It is a simple way to make shredded pork without slow roasting all day.

Prep Time10

Cook Time1

Natural Release15

Total Time1 25

Course: Main Dishes

Cuisine: American

Servings: - 12 servings

Calories: 210kcal

Author: Kelly Bloom

Equipment

Instant Pot

Ingredients

1 teaspoon salt
½ teaspoon black pepper
1 tablespoon oil
4-5 pounds half pork butt roast
1 cup water

Instructions

Remove the pork butt from the netting if there is any. Coat pork butt with salt and pepper.
1 teaspoon salt, ½ teaspoon black pepper
Turn instant pot to saute mode, add the oil. Once hot, add the pork butt and sear on each side.
4-5 pounds half pork butt roast, 1 tablespoon oil
Hit cancel, add the water. Place the lid on the Instant Pot and make sure the knob is set to sealed.
1 cup water
Hit “manual” and set time to 60 minutes (make sure it’s on high pressure). After the pork has been cooked for 60 minutes at pressure, perform a natural pressure release.
Remove most of the liquid from the Instant Pot and discard or set aside for soup or gravy. Shred the pork with 2 forks or an electric hand mixer.

Notes

Sear before pressure cooking: Browning the pork adds flavor to the meat and the cooking liquid.
Add water and scrape the pot: The Instant Pot needs liquid to build pressure, and scraping up browned bits after searing helps prevent a burn notice.
Use natural release: A 15-minute natural release helps the meat settle before the remaining pressure is vented.
Save or skim the juices: The cooking liquid is useful, but it can be fatty. Chill it and remove the fat layer if you want a cleaner broth for another dish.
Season again after shredding: Pulled pork often needs a final pinch of salt or a splash of cooking liquid after it is pulled apart.

Nutrition