Pulled Pork Rice Bowl – Instant Pot

Savory Instant Pot pulled pork served over steamed rice with fresh carrots, cucumbers, and pickled onions! This is such a comforting meal with Chinese flavors that is made simple with an Instant Pot!

First of all, I love my Instant Pot. Second of all, I love braised dishes. Crazy how these two things coincide into one of my favorite recipes: Instant Pot Asian pulled pork served over rice and lots of crisp veggies!

I always gravitate toward this kind of dish because of how easy and straightforward it is. The Instant Pot makes quick work of chunks of pork shoulder – basically causing it to melt into itself for a juicy and savory pulled pork. It’s a “do it and forget it” kind of meal because the majority of cooking time is passive which is amazing for anyone with a busy schedule. Other dishes I love that have similar vibes are Instant Pot Braised Pork Ribs and Instant Pot Korean Short Ribs!

This pulled pork is also so hearty and satisfying. The best part is that it can feed a crowd, be repurposed as leftovers, or fill in as meal prep for the week. Here I decided to incorporate the pork into a rice bowl because of how well it pairs with fresh vegetables. I chose to serve it with cucumber ribbons, carrot sticks, and pickled onions! Mainly for the colors but hey it also tastes really good.

How to Use an Instant Pot

For more details about why/how/when to use an Instant Pot, check out my post on Instant Pot Braised Pork Ribs (a family favorite!). For this recipe, you will need the Manual/High Pressure and Sauté settings.

Sauté

To sauté, tap the Sauté function key and select a temperature with the “Adjust” key for normal, more, or less. Normal usually works for all purposes. The automatic timeframe for the Sauté function is 30 minutes.

Manual

For manual, tap Manual, followed by Pressure. Tap it again to go into High Pressure mode (which most recipes require.) Use the plus and minus buttons to set the cook time. Place the lid on the IP and lock it into place. Check that the valve on the lid is in the Sealing position. When enough pressure is built up inside, the red button will pop up and the cook time will officially begin.

Types of Pork to Use

For this recipe, I used picnic shoulder which was bone-in and skin-on. The skin (and fat that comes along with it) is great for self-basting during the process. This leads to juicier pulled pork. However, feel free to use a leaner cut of meat! In terms of the bone, I usually don’t use bone-in because it makes the chunks of meat less uniform. It worked fine in this case because the long braising time helped to cook down the meat that was left on the bone.

The other common cuts of pork shoulder you may find that can also be used is pork butt/Boston butt (which is actually the shoulder!).

Pork shoulder overall is best treated with a low and slow roast or braise. This lets the meat break down and become juicy.

Let’s Make Instant Pot Asian Pulled Pork!

Sear the Pork Shoulder

Cut the pork shoulder into 1 – 2 inch pieces. This helps you brown the pieces better to lock in flavor and also helps the pork cook more thoroughly. Dry each chunk and season with salt.

Turn on the Sauté function on the Instant Pot and add in oil. Once the oil is hot, brown pork on all sides, in batches if necessary, around 8 minutes total. Transfer pork to a separate plate.

Make the Braising Liquid

Pour in Shaoxing wine to deglaze the Instant Pot, scraping up the brown bits. Add in the rest of the ingredients (water, soy sauce, fish sauce, brown sugar, ginger, garlic, and star anise) except for the cornstarch and mix well. Turn off Sauté function.

I gained inspiration for this combination from Omnivore’s Cookbook because it’s a great flavor foundation for any savory Asian meat. It’s also extremely versatile – you could add in condiments like oyster sauce, Asian bbq sauce, or hot sauce. For more depth of flavor, you could also experiment with classic Chinese braising spices like cloves, cinnamon, orange peel, Sichuan peppercorns, and bay leaf. Try any combination in moderation and it will 100% taste delicious!

Cook the Pulled Pork

Nestle the pork back into the Instant Pot, making sure everything is evenly coated. Cover the pot and seal the pressure valve. Use Manual mode on high pressure for 45 minutes. Use natural or fast pressure release when done, depending on how much time you have. Remove the pork and transfer it to a separate plate. Using two forks, shred the pork.

Reduce the Sauce

Turn on the Sauté function and bring the sauce to a boil. In a small bowl, whisk cornstarch with ¼ cup water and slowly add mixture to the Instant Pot. Or, simply sieve in the cornstarch without adding water. Both methods work equally well.

Stir to thicken the sauce, adding in more cornstarch slurry as desired. Turn off the Sauté function. Season with salt or soy sauce to taste.

Alternatively, if you have extra sauce or liquid, reserve it and use it to enhance any soup or broth later on in the week! It’s full of flavor and nutrients and will spice up any dish down the road.

Assembling Instant Pot Pulled Pork Rice Bowls

Cut up vegetables of choice into matchsticks, ribbons, or slices. I chose to serve the pork with carrot sticks, quick pickled red onions, and cucumber ribbons. You could add in radish, edamame, sesame seeds…this is a great chance to throw in whatever veggies you have lying around in the fridge!

Divide steamed rice into bowls, top with pulled pork and sauce. Serve with carrots, cucumbers, and other rice bowl toppings.

Storing Pulled Pork

Leftovers can be wrapped tightly and stored in the fridge for up to a week. You can use the pork for enchiladas, noodles, tacos, salads, and everything in between!