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Instant Pot Smart – Asian Braised Pork Shoulder

Posted by in Food, Recipes | 14 Comments

This was one of the first recipes I tried in the Instant Pot Smart so I talk a little bit about how I am using the Smart feature on the YouTube video above and I was still learning about pressure cooking. So please bear with me.

I have adjusted the recipe since making the original YouTube video and I have also tried using a pork shoulder roast (cut into four even pieces) for this recipe. All have turned out wonderfully flavourful and tender.

Asian Braised Pork Shoulder

Ingredients

2-3 lb pork shoulder roast or bone-in steaks
Salt to taste
2-3 Tbsp. olive oil
5 cloves garlic, minced
2″ piece of ginger, peeled and grated
1/4 c soy sauce
1/2 c rice wine vinegar
3/4 c chicken stock
1/4 c oyster sauce
1/2 c brown sugar
3 star anise (optional)

Instructions

  1. Set the instant pot on Sauté. Once it says Hot, add the olive oil and brown the pork for about 3-4 minutes a side. Remove them onto a plate.
  2. Add the garlic and ginger and stir fry for about 30-60 seconds until fragrant.
  3. Pour in the soy sauce and rice wine vinegar and simmer until reduced by half. Cancel the Sauté mode.
  4. Stir in the chicken stock, oyster sauce, brown sugar and star anise if using. Return the pork to the pot.
  5. Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program.
  6. Once the cooking is done, you can release the pressure by the quick or natural pressure release.
  7. Remove the pork and set the Instant Pot on Sauté mode and adjust the temperature to high. Simmer the sauce until the sauce thickens.
  8. Pour over the pork and serve with Jasmine rice.

Please let me know how it goes. Would love to hear from you.

Recipe script
smartcooker-script-39x60

Pressure cook on high for 45 minutes.

  • newcooker

    I would like to cook some veggies, rice or potatoes or something w the steaks in the same pot, do you have any suggestions?

    • flolum

      Check out my Risotto Bolognese recipe. You can always add some vegetables and instead of ground beef, you can slice up some steak: https://youtu.be/IRsmRwEwJ-I

  • The instructions don’t say when to add the chicken stock.

    • flolum

      Hi Paula, I just noticed this as I made it the other night and forgot to change it. Add it at the same time as the oyster sauce and brown sugar. Sorry about that.

  • jane

    just got my instant pot today and made this recipe – it is awesome!!! (can you update the recipe so that it includes the direction to add the chicken broth? I actually forgot to add it because I followed the directions step-by-step, then later remembered, so I had to turn off the instant pot, release the steam, add the broth, then restart the timer!

    • flolum

      Hi Jane, I updated the recipe. I am so sorry for taking so long to get back to you. I’m not sure what happened. So glad you are enjoying your instant pot!

  • Aaron W.

    Curious – Is the reason you mention doing it in the oven because of the quantity? As opposed to doing them all on the stovetop?

    • Flo

      I mention the oven, because that was how I was cooking it before, slowly in a dutch oven where heat was surrounding the pot. That is also how I used to make stews etc where I do not want direct heat on the bottom of the pot. Hope that helps.

    • flolum

      Hi Aaron, sorry for the delayed response. I do it in the oven because that’s the way I had always made it prior to the instant pot as the heat is distributed more evenly around the pot as opposed to direct heat on the bottom from the element on the stove. =)

  • Sandy Swanson

    Hi, in the video you call for 3 cups of chicken broth, but the written recipe above says 3/4 cup. Which is correct? Thanks!

    • flolum

      As I mentioned above, this was one of the first recipes I tried in the IP and adjusted the recipe accordingly. 3/4 cup is correct. I found 3 cups way too much, which was the amount from my original stovetop version. Hope that helps.

  • flolum

    Yay! So glad to hear! You’ll love the beef bourguignon. One of my faves!

  • Iain

    Made this last night after never trying Asian pork…. Damn, what have I been missing 🙂 it tasted awesome, instantly one of my new faves! Thanks for that

  • Keith Landers

    Just finished using your script and cooked this meal. Thanks SO MUCH for sharing this. LOVED this dish. One thing I think we might do next time is to cut more of the fat off the meat to make it more lean… Overall Great Job and THANKS so MUCH for building the script!!