Instant Pot Pulled Pork Recipe (For When You Forgot to Plan Ahead)

There’s always that one day where dinner completely slips my mind until it’s already 4 p.m. and I realize the pork roast is still sitting in the fridge. No time for the slow cooker. No time for takeout either.

That’s exactly how this Instant Pot Pulled Pork Recipe came to be. It’s my backup plan for when I forget to get the crock pot going, but still want something hot, hearty, and worth fighting over at the dinner table.

This recipe is a faster variation of my popular crock pot pulled pork. Same flavors, same tender, juicy results, just a fraction of the time. If you’ve ever found yourself staring into your fridge at the eleventh hour with hungry eyes around you, this one’s for you.

Why I Needed an Instant Pot Version

I’ll admit it. I love my slow cooker. But I’m also a real human person with a real life, and sometimes, despite my best intentions, I forget to plan ahead. That’s where the Instant Pot earns its spot on my counter.

The original version of this pulled pork simmers all day in the crock pot. It’s a favorite for good reason. But I needed a faster option for those days when the roast doesn’t hit the slow cooker in time.

After a few experiments (and at least one watery mess), I figured out how to make the pressure cooker version just as good. Maybe even better, because it saves dinner when the clock’s already ticking.

My Recipe for Quick & Easy Instant Pot Pulled Pork

Ingredients

• 3 to 4 pounds pork sirloin steaks (or pork shoulder/butt), cut into large chunks
• 2 teaspoons garlic powder
• 1½ teaspoons onion powder
• 1½ teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large onion, sliced
• ¾ cup broth (chicken or beef — just enough to avoid a burn warning but not too much to dilute flavor)
• 1½ cups BBQ sauce, divided (½ cup for cooking, 1 cup for mixing in after shredding)
• 1 tablespoon oil (for optional sautéing)

Instant Pot Instructions

1. Cut the pork into chunks.
Slice the pork sirloin steaks (or pork shoulder) into large chunks, about 3 to 4 inches each. This helps them cook more evenly and makes them easier to shred later.

2. Rub with seasoning.
In a small bowl, mix together garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the seasoning blend over the pork and rub it in well on all sides.

3. Sear the pork (optional but recommended).
Turn the Instant Pot to Sauté mode and add a tablespoon of oil. Once hot, brown the pork pieces on all sides, working in batches if needed. This step adds flavor but can be skipped if you’re short on time.

4. Deglaze the pot.
After searing, turn off the Sauté mode. Pour in a splash of broth and use a wooden spoon to scrape up any browned bits stuck to the bottom. This helps prevent a burn warning later.

5. Layer everything in the pot.
Place the sliced onions at the bottom of the Instant Pot. Arrange the seasoned pork chunks on top of the onions. Pour in the remaining broth and drizzle about ½ cup of the BBQ sauce over everything. Don’t stir.

6. Pressure cook.
Seal the lid and set the valve to Sealing. Cook on Manual or Pressure Cook mode:

• 45 minutes for pork sirloin
• 60 minutes for pork shoulder or butt

When the timer goes off, let the pressure release naturally for 15 minutes, then carefully switch the valve to Venting to release any remaining pressure.

7. Shred the pork.
Transfer the pork chunks to a bowl or cutting board and shred them with two forks. The meat should fall apart easily.

8. Mix with sauce.
Pour off some of the cooking liquid if there’s too much (leave some in for moisture), then return the shredded pork to the Instant Pot. Stir in the remaining 1 cup of BBQ sauce until everything is well coated.

9. Serve and enjoy.
Serve hot on buns, over rice, or in wraps. Leftovers keep well in the fridge for a few days and freeze beautifully too.

What Makes This Pulled Pork Work So Well

The trick to getting pulled pork right in the Instant Pot is to cut your meat into chunks before cooking and not drown it in liquid. I use pork sirloin or shoulder, seasoned all over and lightly browned if I have time. Then it goes into the pot with just enough broth to build pressure and start tenderizing.

A layer of sliced onion on the bottom helps with flavor and prevents sticking. And I only add part of the BBQ sauce before cooking. The rest gets stirred in after shredding so it doesn’t get lost in the steam.

I also learned the hard way not to skip the natural pressure release. Quick releasing too early can make the meat tough. Just 15 minutes of waiting gives the pork time to relax and soak up all the juicy goodness.

Real Life Tips for Getting It Right

If your pork is dry, you might be using a leaner cut like sirloin and overcooking it. Stick to 45 minutes max for sirloin and 60 for shoulder or butt.

If your sauce tastes too watery, remove some of the liquid after cooking and stir in fresh BBQ sauce before serving. Or use the sauté function to let it bubble down a bit.

And if you’re short on time, skip the searing step. It adds flavor, yes, but it’s not a dealbreaker. This recipe was born from forgetfulness, after all.

Make It Your Own

This Instant Pot Pulled Pork Recipe is super flexible. You can switch up the seasonings to suit your mood. Go smoky with chipotle powder, sweet with brown sugar and cinnamon, or spicy with cayenne and hot sauce. Want to make it more of a Carolina-style pulled pork? Stir in a splash of apple cider vinegar at the end.

It’s also great for meal prep. I usually freeze half the batch in a zip-top bag, then reheat it later for sandwiches, tacos, or even pizza topping. It’s like getting a whole extra meal for free.

When to Use This Recipe

Whenever you forget to defrost something.
Whenever the slow cooker didn’t happen.
Whenever your day gets away from you, but you still want dinner to taste like you had a plan.

This Instant Pot Pulled Pork Recipe is the no-judgment, no-fail fallback that still feels like a win. It’s fast, it’s forgiving, and it tastes like you totally meant to make it all along.