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Instant Pot Kalua Pork Roast Recipe

Pork roast has never cooked faster! We love making this Kalua Pork in our Instant Pot for a quick and filling dinner topped with all the vegetables you need to stay healthy. It's a family favorite!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Easy pork recipe, Instant Pot pork, instant pot pork roast, kalua pork roast
Servings: 5
Calories: 652kcal

Equipment

  • Instant Pot

Ingredients

  • 2 pound pork shoulder or butt roast, fat trimmed
  • 1 Tablespoon sea salt
  • 1 Tablespoon liquid smoke flavoring
  • Tablespoons olive oil
  • 3 cups rice brown or white, cooked
  • 1 cup green bell pepper chopped (optional)
  • 2 tomatoes diced (optional)
  • ½ onion diced (optional)
  • ½ cup banana peppers (optional)
  • 1 cucumber diced (optional)
  • 1 (2.5 ounce) can sliced olives (optional)
  • teriyaki sauce (optional)

Instructions

  • Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat. 
  • Set your instant pot to "saute" and add olive oil to the bottom.
  • Once it's heated up, saute pork roast on all sides for 2-3 minutes or until browned.
  • Remove pork from the instant pot and set aside.
  • Place trivet into the bottom of the instant pot and pour 1 cup of water into the bottom of your pot.
  • Place your pork on the trivet, seal your lid, and set your pressure cook or manual button to 30 minutes.
  • After 30 minutes, let the steam naturally release for 10 minutes before doing a quick release
  • Remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten. 
  • Serve over rice, topped with your favorite veggies and teriyaki sauce.

Notes

How to turn this into a freezer meal:
Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat. Pour 1/2 cup chicken broth into bag. Place roast into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast).
Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 652kcal | Carbohydrates: 95g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 1675mg | Potassium: 808mg | Fiber: 4g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 45mg | Calcium: 74mg | Iron: 3mg