This Pressure Cooker Asian Pork is a spin on one of my most popular recipes, Slow Cooker Asian Pork Steaks. I like the slow cooker version for the way the pork and sauce caramelizes, but this version is just as delicious and comes together in a pinch using my Instant Pot.
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I like making a big batch of this asian pork towards the beginning of the week so I can use the leftovers for various meals when things are a little more busy. We enjoy it with white rice or cauliflower rice with stir fry veggies. We also like it for breakfast. I’ve had readers use it for the filling in AIP sweet potato buns and stromboli. It really is one of those recipes that can be stretched in a variety of ways.
Pressure Cooker Asian Pork
prep 5 mins
cook 2 hours
total 2 hours, 5 mins
yield 8 servings
4 lb bone in pork butt
1 sweet onion, sliced
½ cup coconut aminos
½ cup broth
2 TBS honey
1 TBS fish sauce
4 cloves garlic, finely diced
1.5 inch knuckle of ginger, peeled & finely diced
Cut pork butt into three equal sized pieces and place into the Instant Pot. Add onions.
In a small bowl mix coconut aminos, broth, honey, fish sauce, garlic, and ginger, until well combined. Pour mixture over pork.
Close lid and seal vent. Press manual and adjust time to 90 minutes with the +- buttons.. Allow pressure to release naturally when finished. Remove pork from Instant Pot and place in a large dish. Discard bones (or save them for broth) and shred the pork with two forks or claws.
Serve warm. Top with cooking liquid if desired.
If you want a thicker sauce boil down the cooking liquids on saute or make a slurry with arrowroot starch.
Our Instant Pot is an integral part of our kitchen and regular routine. Initially it took me a little pushing to get past the fear factor of a pressure cooker, but there really is no fear there. It has a ton of safety features and does it thing pretty automatically. Our favorite use it recipes like this - it’s just amazing for cooking meats that taste like they’ve slow cooked for hours. We also love it for cooking white rice, quick vegetables, and dump and go soups. We’ve even made cakes and desserts! The options are endless.