This delicious Instant Pot pulled pork recipe is naturally gluten free. In fact, it’s pretty allergy friendly all around. Enjoy this recipe and note that some links are affiliate links where I earn a commission from purchases you make to help keep this site free.
With the weather turning the way it is in Chicago already – it was 49 degrees when I got home Friday night – I’m already changing how I cook. Couple that with the start of football season, and all I crave is comfort food. Granted, I use my Instant Pot all year round since it doesn’t heat up my kitchen. All summer I make lighter dishes – soups, chicken, toppings for salads, etc. Now? I want the meat!
Pulled pork is one of my favorite dishes. Of course, I tend to “plan” to make it in my crock pot and somehow forget to start it in time to enjoy it for our (admittedly early) dinner. This is where the Instant Pot saves me again. The Instant Pot pulled pork I’ve been making tastes fabulous and is so much faster than making it in the crock pot. If the fifteen pounds I’ve made in the past two or so weeks is any indication, everyone around me loves it.
When I used to make pulled pork, I tried it both searing my pork before I cook it and skipping that step. Unfortunately, the sear adds a level of flavor I can’t ignore. Of course, I can’t sear in my crock pot, so there’s another dish dirtied. Did someone just chime in that I can sear in my Instant Pot? Oh yes I can, and that makes me so happy!
It doesn’t take long to sear the pork, and I use that time to chop my onion and prep my garlic. Add them, deglaze, pop in the pork, then sit back and relax. And if it happens to be 3pm or 4pm, no sweat. My Instant Pot pulled pork has plenty of time to finish before the dinner hour.
And once it is done? Ohhhhh man!
I’ll tell you right now that I eat this all by itself sometimes. Get a good bun, toast it, and top it with the Instant Pot pulled pork? Heaven! Or make pulled pork nachos, especially if they’re French fry nachos. Or I’ll make a baked potato and top it with some pulled pork and a little mozzarella. All I need to do now is figure out how to make a pulled pork salad, and I’m set.
No matter how I fix it, it tastes fantastic. I took this to a barbecue this past weekend and helped feed a huge group of people. Many have a variety of allergies and other food issues, but this recipe happens to be clear of all the major allergens from soy to gluten, dairy to corn and more. That makes it a perfect party food all around. if you see me at a tailgate in the near future, you know I made another pot to share, right?
How to make Instant Pot Pulled Pork
Set your Instant Pot to saute and let it heat up. Meanwhile, mix up your rub in a large bowl, and pat your pork dry. Add oil to the Instant Pot.
Cover the pork in the rub, then place into the Instant Pot. Wash your hands, then chop your onion. Flip the pork to sear the other side, then mince the garlic. Measure your tomato paste, chicken stock, and vinegars while your pork gets a good sear on. Once both sides are well seared, remove the pork. If you make a larger batch and have multiple cuts of pork, repeat the process until all sections have a good sear.
Add onion to the empty pot with tomato paste and stir. Cook for two minutes, then add garlic and cook another minute.
Immediately add chicken stock and scrape the bottom to deglaze. Turn off the Instant Pot and return the pork to the pot. Add vinegars, then seal the pot. Set to manual for 60 minutes. Let it release naturally for at least 10 minutes and up to another hour. Shred the pork, then return to your pot. Add BBQ sauce and stir. Keep on warm until it’s time to eat and enjoy.
This keeps in the fridge for two to three days in a well sealed container.
Serve with additional BBQ sauce to taste. Choose your favorite, or enjoy this easy homemade BBQ sauce recipe.
What else to make in your Instant Pot (besides my Instant Pot pulled pork)?
I’ve had my Instant Pot for several months now, and I love using it. I purchased “just” the Duo, and recipes I share work in either. While I’d love the yogurt function and the ability to cook under low pressure, I have too many delicious options to regret my choice. Some of my favorites?
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaption to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
Have you ever tried Instant Pot pulled pork? What’s your favorite way to serve it?
This delicious and simple Instant Pot pulled pork has amazing flavor but remains gluten free and free of other major allergens. Enjoy on a sandwich or get creative with how you serve it, and it taste great in any form!
- 1/4 c brown sugar
- 2 T smoked paprika
- 1 t mustard powder
- 1 t cumin
- 2 t salt
- 1 t pepper
- 3 lb pork tip sirloin
- 2 T oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 c chicken stock
- 1/4 c white vinegar
- 1/4 c apple cider vinegar
- 1/4 c tomato paste
- 1/2 c BBQ sauce (more for serving later)
- Set Instant Pot to saute. While heating, mix up rub in a large bowl, and pat pork dry. Add oil to the Instant Pot.
- Cover the pork in the rub, then place into Instant Pot. Chop onion and mince garlic while pork sears, flipping as needed. Remove pork once seared on all sides. Add onion to empty pot with tomato paste and stir. Cook for two minutes, then add garlic and cook another minute.
- Immediately add chicken stock and scrape the bottom to deglaze. Turn off Instant Pot and return pork to the pot. Add vinegars, then seal the pot. Set to manual for 60 minutes. Do NPR for 10 minutes and up to an hour. Shred the pork, then return to pot. Add BBQ sauce and stir. Serve immediately or keep on warm.
- This keeps in the fridge for two to three days in a well sealed container.
This recipe easily doubles in the Instant Pot. Simply sear multiple cuts of pork one at a time.