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Adding more barbecue sauce to pulled pork.
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5 from 3 votes

Easy Instant Pot Pulled Pork

Instant Pot Pulled Pork is super easy to make and absolutely delicious. It's perfect for Super Bowl gatherings or any time you want a no-fuss recipe that can be made ahead of time and reheated for an amazing meal.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Depressurize Instant Pot20 minutes
Total Time2 hours 10 minutes
Course: Dinner, Main Course, Snack
Cuisine: American
Servings: 6 servings
Calories: 480kcal


  • 1 Instant Pot


Dry Rub

  • ¼ cup (1.875-ounces) dark brown sugar, packed
  • ½ Tablespoon ground cumin
  • ½ Tablespoon chili powder
  • ½ Tablespoon paprika
  • ½ Tablespoon Kosher salt
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper

Instant Pot Pulled Pork

  • 3 pounds boneless pork butt, trimmed of thick fat and cut into 4 pieces (See Tip 1)
  • Dry Rub (from above) (See Tip 2)
  • 2 Tablespoons olive oil
  • 1 ½ cups chicken broth, divided
  • 1 Tablespoon Worcestershire sauce
  • 1 cup favorite barbecue sauce (See Tip 3)


Dry Rub

  • Combine all dry rub ingredients in a jar with a lid. Screw lid on jar. Shake well to thoroughly combine all ingredients.

Instant Pot Pulled Pork

  • Rub each of the pieces of pork with dry rub, making sure to cover the entire surface.
  • Program Instant Pot on sauté function. Add olive oil. When sauté function reads "Hot" add two pieces of pork. Sear pork for about 2 minutes per side. Remove seared pork; repeat with remaining pork.
  • Turn off Instant Pot. Add about ½ cup of the chicken broth to deglaze the pan and scrape up browned bits from searing the pork. Add remaining 1 cup of chicken broth and Worcestershire sauce. Return seared pork to Instant Pot making sure that the pieces are not overlapping.
  • Secure the lid of the Instant Pot and ensure that vent is closed. Program Instant Pot on manual, high pressure for 90 minutes.
  • Allow Instant Pot to depressurize normally, about 20 minutes. Remove lid and remove pork. Discard the liquid. Using two forks "pull" or shred pork, discarding any remaining globs of fat.
  • Transfer pulled pork to saucepan. Add barbecue sauce; stir to combine. Heat over medium heat until heated through. Serve on toasted hamburger buns.
  • Yield: 6 servings.


  1. Pork butt is the same as Boston butt and pork shoulder. While this is the preferable cut of meat, you could also use pork loin and/or bone-in pork.
  2. You will likely not need to use all of the dry rub.
  3. I used Sweet Baby Ray's Barbecue Sauce. However, use your favorite barbecue sauce, either store-bought or homemade. 


Calories: 480kcal | Carbohydrates: 32g | Protein: 45g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1279mg | Potassium: 1018mg | Fiber: 1g | Sugar: 25g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 4mg