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close up of bbq after cooking in the instant pot with slaw and text overlay
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5 from 3 votes

Instant Pot Pork Butt

Instant Pot Pulled Pork made with a Boston butt is juicy & flavorful as if it were slow roasted all day. Cooks in one hour and it feeds a crowd.
Prep Time15 mins
Cook Time1 hr
Natural Pressure Release15 mins
Total Time1 hr 30 mins
Course: Main Course, Main Dish, Pork
Cuisine: American
Keyword: easy pork recipe, pressure cooker pork
Servings: 6 people
Calories: 377kcal
Author: Lori @ A Reinvented Mom



Dry Rub

  • 3 tablespoons brown sugar packed
  • 3 teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes optional


  • Allow the pork to sit at room temperature for 15 minutes before starting. Trim excess fat and cut roast into 4 pieces, removing any bones.
  • Add spices to a large bowl and whisk together. Add pork to the bowl and toss until well coated.
  • Turn Instant Pot to the Saute setting. Add olive oil and heat until hot. Add pork and brown on all sides, about 2 minutes per side. Remove pork and set aside.
  • Add the chicken broth and deglaze the bottom of the pot, making sure to scrape up all the browned bits with a wooden spoon. Add the apple cider vinegar and mix together.
  • Place the pork chunks back into the pot. Select Manual High Pressure setting for 60 minutes and set the valve to the Sealing position.
  • After cooking is complete, allow the pressure to naturally release for 15 minutes. Manually release any remaining pressure.
  • Remove cooked pork to a large platter or bowl, cover loosely with foil and allow to rest for 5-10 minutes. Shred meat with 2 forks.
  • Serve on toasted buns with desired topping (BBQ sauce, coleslaw).


  • You may need to sear the meat in batches.
  • Don't skip deglazing the pot or you could receive a burn notice.
  • Naturally releasing the pressure keeps the meat tender.
  • Store leftovers in refrigerator up to 3 days or freeze up to 2 months.
  • This recipe is great for meal prep, potlucks & parties.
  • This recipe can be doubled if you have a larger Instant Pot (you don't want to exceed the max fill line). Cooking time remains the same.


Calories: 377kcal | Carbohydrates: 7g | Protein: 52g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 1289mg | Potassium: 916mg | Fiber: 1g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg