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Instant Pot Pork Rice Bowls

Asian-style Instant Pot braised pulled pork served with fresh veggies and steamed rice!
Course Main Course, Salad
Cuisine Chinese
Keyword Chinese, comfort food, pulled pork, rice
Prep Time 1 hour
Cook Time 45 minutes
Servings 4


  • 3-4 lb pork shoulder, cut into 1-2 inch pieces
  • 1 tsp salt
  • 2 tbsp olive oil
  • ¼ cup Shaoxing wine
  • 1 cup water
  • ½ cup soy sauce
  • 1 tsp fish sauce optional
  • 2 tbsp brown sugar
  • 1 2-inch piece ginger, sliced
  • 5 cloves garlic, roughly chopped
  • 1 tsp five-spice powder
  • 2 star anise
  • 2 tbsp cornstarch

For Serving

  • steamed rice
  • 1 carrot, peeled and cut into matchsticks
  • 1 medium cucumber, cut into matchsticks
  • pickled onions, radish, edamame, sesame seeds


  • Dry pork on all sides 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.
  • Pour in Shaoxing wine to deglaze the Instant Pot, scraping up the brown bits. Add in the rest of the ingredients except for the cornstarch and mix well. Turn off Sauté function.
  • 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.
  • Remove the pork and transfer it to a separate plate. Using two forks, shred the pork.
  • 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. Stir to thicken the sauce, adding in more cornstarch slurry as desired. Turn off the Sauté function.
  • Divide steamed rice into bowls, top with pulled pork and sauce. Serve with carrots, cucumbers, and other rice bowl toppings.