The Asian flavors in this pulled pork are a great change from standard BBQ pulled pork. Easy to do in the Instant Pot® or adaptable for a slow cooker. Garnish with toasted sesame seeds. Great over rice, noodles, wrapped in leaf lettuce, or in rice paper wraps.


Recipe Summary

15 mins
45 mins
25 mins
1 hr 25 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.

  • Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  • Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.

  • Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.

  • Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.

Nutrition Facts

214 calories; protein 14.6g; carbohydrates 7.8g; fat 13.7g; cholesterol 52mg; sodium 509.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Flavor is EXCELLENT and such a nice change from BBQ. Execution...not so much. I made exactly as written and 35 minutes is not nearly enough time. The pork was tough as leather and even bloody in places. I put it in for another 30 minutes and still tough. I am still giving this 4 stars because the flavor is excellent but plan on 90 minutes in the pressure cooker if you want true "pulled pork". Read More