Instant Pot Chipotle Pork Shoulder Recipe | Yummly
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Instant Pot Chipotle Pork Shoulder

Ronnie Sander: "It turned out great but with some major tweaks lo…" Read More
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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.

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  • 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
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    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.
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    NutritionView More

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    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.


    Ronnie Sander 3 months ago
    It turned out great but with some major tweaks lol. First brown the pork on sauté mode with all the spices mentioned in the recipe, and a little oil. Remove once done (do in batches as needed). Then fry the onions 1-2 mins, add cider vinegar and about 1/8th cup of chicken broth to deglaze, then add chipotle and mix. Cook for 35 mins then release naturally for 15 mins. I personally like to remove the pork, and then put the liquid into a blender, then serve that sauce over the pork!!!
    Steph Wang 3 months ago
    Slow cooked for 6 hours instead of pressure cooking. No need to add any additional liquid to the rub as a lot of juices came out. Needs another 1 tsp if salt, garlic powder, onion powder, red peppers, and cumin. Thickened the sauce with 1 tbsp of corn starch.
    Olivier Corbeil 8 months ago
    It turn out great, put a bit of garlic, and corn stash to thicken the sauce. And I put longer time, I didn’t cut my pork 2 in cube
    Mary Sheeley a year ago
    Turned out perfectly! Already making it a 2nd time
    Laycock a year 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 Worsham a year 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. 2 years ago
    delicious and SO easy! i think the taco is missing something to make that 5 stars but the meat was DELICIOUS!
    Press 2 years ago
    good! i used pork loin dive that was all i could find and it was very tender, shredded nicely.
    Arielle Figueroa 2 years 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 2 years ago
    The recipe turned out great even using pork loin. very tender, fell apart, great flavor!
    Regina Powell 2 years ago
    Needed a bit more seasoning, but pretty good.
    Stott 2 years ago
    made this dish tweaked a lil... was amazing.......
    Scott Allan 3 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.