Instant Pot Asian-Inspired Pork Shoulder Recipe | Yummly
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Instant Pot Asian-Inspired Pork Shoulder

Tiff: "i used chicken as i am not a pork fan. super easy…" Read More
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This Instant Pot recipe for tender pork butt comes from Daniel Shumski, author of the cookbook "How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook." In this easy pork recipe, you'll take advantage of store-bought sauce and, of course, the electric pressure cooker to get your main course prepared in 10 minutes flat (hello, weeknight meal!). Using an electric pressure cooker helps bring the cook time for the pork shoulder down to 45 minutes — a far cry from the usual 3-4 hour cooking time of your average pulled pork recipe…

This simple pressure cooker recipe is a great starter recipe for first-time Instant Pot users, as it requires minimal prep and leaves you plenty of room to make the recipe your own: choose a gluten-free sauce (check that it contains tamari instead of soy sauce), swap out the chives for green onions, serve mixed with Chinese vegetables sauteed in sesame oil for a low-carb meal, stir pork chunks into soup, or spoon over brown rice for a hearty rice bowl ... use your imagination to customize it to your own tastes and dietary needs. The recipe is a Yummly original created by Daniel Shumski.

Cooking Tip: After the pork is done cooking, place any extra cooking liquid left in the pot in the refrigerator overnight. Remove and discard the fat that solidifies atop the cooking liquid and use the remaining liquid as a broth for serving udon noodles or to season a stove top stir-fry. (It's particularly good for adding a punch of umami to vegetable and tofu stir-fries.) The liquid can be placed in a zip-top bag and frozen for up to three months.

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  • 1 lb. white onions (or yellow onions, roughly chopped, about 4 cups)
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 Tbsp. water
  • 2 lb. pork shoulder (cut into roughly 2-inch cubes)
  • 1/4 cup stir fry sauce (store-bought, of your choice, teriyaki, soy-ginger, sesame, etc.)
  • rice
  • sesame seeds
  • chives (Chopped)
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    1. Place the onions in the inner pot, sprinkle the salt and pepper over them, and add the water.
    2. Place the pork on top of the onions and drizzle it with the sauce.
    3. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
    4. When the cooking cycle ends, press Cancel. Allow the appliance to cool and pressure release naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
    5. Remove the lid. Use tongs to remove the pork from the inner pot and serve it with the sauce drizzled over it, accompanied by rice and garnished with sesame seeds and chopped chives.
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    NutritionView More

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    Calories300Calories from Fat110
    Total Fat12g18%
    Saturated Fat3g15%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate15g5%
    Dietary Fiber2g8%
    Vitamin A4%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jennifer Davis 18 days ago
    I have a much better recipe for this. I use hoisin sauce mixed with soy sauce and white onions, green onions and black beans. I make slits in the pork and spoon the mixture into the pork and also inject the sauce into the pork. You can also make Chinese Mook Me with the leftovers by adding black fungus and serve over rice. My ex husband's uncle gave me this family recipe (they are Chinese Jamaicans). I get rave reviews for this and friends beg me for the recipe.
    Tiff 4 months ago
    i used chicken as i am not a pork fan. super easy to make and my husband loved it. he is not a huge chicken fan, and he told me to make it again!
    Bronwyn R. 6 months ago
    very nice. so easy to make.
    Jaeger a year ago
    amazing however my sauce was teryaki and soy sauce plus 1 tbs of sesame oil. super delicious.
    Sage Morgante a year ago
    It could have been the type of sauce I used, we were not fans of this one.
    Sarah Stock a year ago
    Meat tasted great, was super easy next time I’ll get a shoulder w/o bone
    deja a year ago
    delicious!!! the whole family including my 4 year old twins loved it. easy to make but all the ingredients make the meat very flavorful. will make again.
    Kay Car 2 years ago
    Easy, tender, & delicious! Used Vidalia onions and Kinder’s BBQ Sauce. Will make again. Perfect to take to a gathering!
    Nigel 2 years ago
    Excellent!!! Will make again.
    JD 2 years ago
    looking forward to trying with different sauces.
    RockstarLineCook 2 years ago
    Awesome cooked the pork in the Dutch oven at 250’ for 2.5hrs. Removed the lid for the last half hour if you like a crispy touch. Green onion and garlic sauce are a perfect garnish! You won’t be disappointed if you try this recipe.
    Renee R. 2 years ago
    Delicious and tender. I used korean bbq sauce, served it over rice and made stir fried vegetables.
    Lisa Humphries 2 years ago
    Very tender and flavorful. A keeper.
    Jen 2 years ago
    My kids loved it! I will make this again:)
    Jeremey Wade 2 years ago
    Freaking delicious! This turned out extremely tasty; I will be doing this one again.
    Rhonda Preston 2 years ago
    great!! i did add more sauce.
    mindy thurston 3 years ago
    It does not look like the picture and it is very watery. I used a sesame sauce. the meat doesn't take 45 minutes. it was done at 35 minutes. i took the meat out when done and added flour and more of the sesame sauce to the pot and whisked it till it got thicker. i also used noodles instead of rice. it was a lot better after i made the sauce thicker. i would make it again but next time i would put the pork in a brine for a few hours before cooking just to add more flavor to the meat.
    Diana Wilson 3 years ago
    It was easy and because I didn’t have an Asian type sauce I used Bull’s Eye Original I was great!! I will defiantly make this again. I can’t wait to see all the different sauces I can use with this.
    Yoshimi V. 3 years ago
    that was delicious! i used Bragg soy cooking sauce and it came out that the taste was really "athentic" Asian meal! And it was super easy as well. Definitely we'll make that again!!
    Danielle 3 years ago
    Very moist and flavorful. Will definitely make again.
    Jesse Smith 3 years ago
    Excellent. I modified it by adding extra onions and pork, and used a Teriyaki glaze for the sauce and at the same time I bought teriyaki rice to go with it. Everyone thought it was amazing!
    Smith 3 years ago
    it was good would definitely slow cook it instead
    Brett Scheiding 3 years ago
    Looked nothing like picture, added more sauce for flavor but it was decent
    Bradley Smith 3 years ago
    Perfect!!! Really easy to make, and sooo good.
    Stacey M 3 years ago
    So good and easy, my family loved it
    Sean 3 years ago
    Very tasty. I should have cut the pork shoulder into a few pieces (it was close to 3lbs) to cook all the way through in 45 minutes, but other than that the recipe is spot on. To make sure it looks “as pictured”, don’t keep the large amount of liquid from the pot, pull the pork out, then add the remaining sauce directly onto the pork. I think some of the below reviews missed that step which would make the pork seem very watery
    Marty A. 3 years ago
    So easy with just a few ingredients. Very tasty!
    Karen 3 years ago
    It was a big hit in my house, even my youngest son loved it and he is very picky. I made it using P.F. Chang’s Sesame sauce
    Gina 3 years ago
    I agree with one other post .... Doesn’t look like the picture at all. Extremely watery Simply awful that I was forced to dump all of it in the garage Don’t waste your time and money
    Jordan 3 years ago
    super flavorful. easy will do it again.