Instant Pot Chipotle Pork Shoulder Recipe | Yummly

Instant Pot Chipotle Pork Shoulder

Mary Sheeley: "Turned out perfectly! Already making it a 2nd time" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


The multi-purpose cooker is a modern miracle that has taken the cooking world by storm. Part pressure cooker, part slow cooker, the Instant Pot is a powerhouse when it comes to cooking pork roasts. Whether you're looking for the set-it-and-forget-it ease of a crockpot or want to cut the cook time in thirds by pressure cooking, here's one pot to rule them all. So bring on your pork butts, your pork carnitas, or your favorite barbecue pork recipe, and jump on the multicooker wagon…

This easy Yummly original recipe is from cookbook author Daniel Shumski, author of How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook. Here, the electric pressure cooker feature delivers a tender Mexican-flavored pork shoulder in a mere 45 minutes. Served with tortillas and a squeeze of lime juice, this mouthwatering pork will become a family favorite for your next Taco Tuesday.

Cooking Tip: The recipe will produce plenty of extra cooking liquid. Place any extra liquid in the refrigerator overnight. Remove and discard the fat that solidifies atop the liquid and use the cooking liquid — diluted with water if necessary — to cook beans. The liquid can be placed in a zip-top bag and frozen for up to three months.

Read More


  • 1 pound onions (roughly chopped, about 4 cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons brown sugar (tightly packed)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chipotle peppers in adobo sauce
  • 2 pounds pork shoulder (cut into roughly 2-inch cubes)
  • corn tortillas
  • shredded cabbage
  • lime wedges
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Place the onions in the inner pot and sprinkle the kosher salt, pepper, cumin and brown sugar over them. Add the vinegar and chipotle peppers in adobo sauce.
    2. Place the pork on top of the onions.
    3. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
    4. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
    5. Remove the lid. Use tongs to remove the pork from the inner pot and pile it into warm corn tortillas with shredded cabbage. Drizzle some of the sauce from the inner pot over the pork and cabbage. Serve with a wedge of fresh lime for squeezing over the meat.
    Discover more recipes from Yummly

    NutritionView More

    Sodium65% DV1560mg
    Fat18% DV12g
    Protein63% DV32g
    Carbs7% DV21g
    Fiber12% DV3g
    Calories330Calories from Fat110
    Total Fat12g18%
    Saturated Fat3g15%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate21g7%
    Dietary Fiber3g12%
    Vitamin A4%
    Vitamin C35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Mary Sheeley a month ago
    Turned out perfectly! Already making it a 2nd time
    Laycock 2 months ago
    I didn't have the peppers in sauce so used some chicken broth and 2 tbs of chipotle powder and it was a tad spicier than expected. Not bad taco filler though.
    Lee W. 4 months ago
    It was hard to believe how much liquid was rendered, and it was delicious. Going to use the remainder with some beans as suggested, should be good.
    Rachel D. 8 months ago
    delicious and SO easy! i think the taco is missing something to make that 5 stars but the meat was DELICIOUS!
    Press 8 months ago
    good! i used pork loin dive that was all i could find and it was very tender, shredded nicely.
    Arielle F. 9 months ago
    Took the sauce out after cooking and put it on the stove with a little corn starch slurry to thicken it. I also finish the shredded pork on broil in the oven to crisp it up.
    Farwell a year ago
    The recipe turned out great even using pork loin. very tender, fell apart, great flavor!
    Regina Powell a year ago
    Needed a bit more seasoning, but pretty good.
    Stott a year ago
    made this dish tweaked a lil... was amazing.......
    Scott Allan 2 years ago
    With some quick tweaks, this turned out really well. Suggestions: Add 1/2 cup water to the instant pot. The instant pot works better with a bit more liquid in it. Also, toss the cabbage in 1.5 tbsp of lime juice, 1 tbsp of olive oil, & salt/pepper and let it sit in the fridge while the instant pot is cooking the pork.