Instant Pot Chipotle Pork Shoulder

Farwell: "The recipe turned out great even using pork loin…" Read More


The multi-purpose cooker is a modern miracle that has taken the cooking world by storm. Part pressure cooker, part slow cooker, the Instant Pot is a powerhouse when it comes to cooking pork roasts. Whether you're looking for the set-it-and-forget-it ease of a crockpot or want to cut the cook time in thirds by pressure cooking, here's one pot to rule them all. So bring on your pork butts, your pork carnitas, or your favorite barbecue pork recipe, and jump on the multicooker wagon…

In this easy recipe from cookbook author Daniel Shumski, author of How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook. Here, the electric pressure cooker feature delivers a tender Mexican-flavored pork shoulder in a mere 45 minutes. Served with tortillas and a squeeze of lime juice, this mouthwatering pork will become a family favorite for your next Taco Tuesday.

Cooking Tip: The recipe will produce plenty of extra cooking liquid. Place any extra liquid in the refrigerator overnight. Remove and discard the fat that solidifies atop the liquid and use the cooking liquid — diluted with water if necessary — to cook beans. The liquid can be placed in a zip-top bag and frozen for up to three months.

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  • 1 pound onions (roughly chopped, about 4 cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons brown sugar (tightly packed)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chipotle peppers in adobo sauce
  • 2 pounds pork shoulder (cut into roughly 2-inch cubes)
  • corn tortillas
  • shredded cabbage
  • lime wedges
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    1. Place the onions in the inner pot and sprinkle the kosher salt, pepper, cumin and brown sugar over them. Add the vinegar and chipotle peppers in adobo sauce.
    2. Place the pork on top of the onions.
    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 release pressure 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 pile it into warm corn tortillas with shredded cabbage. Drizzle some of the sauce from the inner pot over the pork and cabbage. Serve with a wedge of fresh lime for squeezing over the meat.
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    NutritionView More

    Sodium65% DV1560mg
    Fat18% DV12g
    Protein63% DV32g
    Carbs7% DV21g
    Fiber12% DV3g
    Calories330Calories from Fat110
    Total Fat12g18%
    Saturated Fat3g15%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate21g7%
    Dietary Fiber3g12%
    Vitamin A4%
    Vitamin C35%

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


    Farwell 4 months ago
    The recipe turned out great even using pork loin. very tender, fell apart, great flavor!
    Regina Powell 5 months ago
    Needed a bit more seasoning, but pretty good.
    Stott 7 months ago
    made this dish tweaked a lil... was amazing.......
    Scott Allan 10 months ago
    With some quick tweaks, this turned out really well. Suggestions: Add 1/2 cup water to the instant pot. The instant pot works better with a bit more liquid in it. Also, toss the cabbage in 1.5 tbsp of lime juice, 1 tbsp of olive oil, & salt/pepper and let it sit in the fridge while the instant pot is cooking the pork.