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 mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Keyword: Easy pork recipe, Instant Pot pork, instant pot pork roast, kalua pork roast
Servings: 5
Calories: 652kcal
- 2 pound pork shoulder or butt roast, fat trimmed
- 1 Tablespoon sea salt
- 1 Tablespoon liquid smoke flavoring
- 1½ 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)
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.
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.
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