Instant Pot: Pulled Pork

Happy Friday, well Instant Pot is new in my life and I am addicted. I was skeptical at first when Jake ordered the Instant Pot during Amazon Prime Day. The Instant Pot is a completely programmable Multi-Functional Cooker–Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer! It’s pretty fabulous. I mostly use my Instant Pot as an electric pressure cooker and slow cooker. Sometimes I use it to sauté or warm food, depending on the recipe, and occasionally I use it as a rice cooker. I have yet to attempt the yogurt option.

instant pot

The first meal we tried in the Instant Pot was a wing recipe Jake had found online. I couldn’t believe how tender this chicken turned out! It was falling apart as I tried to remove it with a fork.

1 bag chicken wings (frozen)
1/2 cup soy sauce
1 cup chicken stock
Spices and brown sugar

I set the pressure cooker on the poultry setting for 20 min  and that was it. I cook a similar recipe in my slow-cooker which takes about 5-6 HOURS on low. This meal was done in less than half an hour. Wow!!

Another great recipe we tried last night was a pork loin and it was delicious! This meal takes about 5 to prep meat, 50 minutes to cook, 10 minutes to natural release, then 5 more minutes if you want to add BBQ sauce and heat it up. I can tell you this is a heck of a lot faster to do and while it cooks, I do other stuff.

Instant Pot Recipe 
Pork Loin
Any spices you’d like. (salt, pepper, chives, brown sugar, soy sauce, Worcestershire)
1/4 cup of Vegetable oil
2 cups of chicken stock or water


Start by spicing up the pork loin with spices or a marinade of your choice (I chose to use cayenne pepper, salt & pepper. Now Get your pressure cooker and turn on the sauté button, let it warm up with the vegetable oil inside it. When it’s hot, add your pork. Sear each side for 3 minutes.
Next add 2 cups of liquid (Chicken stock or water).
Close the lid choose the manual button, high pressure and add 50 minutes to the time. Make sure your seal is closed.
Once it is done, let is naturally release for 10 minutes.
Put onto a plate and shred.


As the weather gets cooler, I will definitely be using the Instant Pot for soups and chili. The fantastic thing is that you can sauté veggies or meat right in the pot before switching it to slow-cooker mode. (That was always my gripe with my crock pot: I hated dirtying an extra pan and having that additional step.) In the upcoming weeks I will be sharing with you more dishes you can make in the instant pot.. stay tuned.

Check out more of my favorite recipes HERE!

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