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Pressure Cooker Pulled Pork — High Pressure for 60-75 min + 15 min natural release

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Pressure: High Pressure (242°F / 116°C internally)

Cook Time: 60-75 min + 15 min natural release

Overview

Pressure Cooker Pulled Pork: High Pressure (242°F / 116°C) for 60-75 min + 15 min natural release. Cut pork shoulder into 3-4 chunks for faster cooking. Sear first using saute function. 60 min for 3 lb, 75 min for 4-5 lb. Natural release 15 min. Shred with two forks. Toss with BBQ sauce or keep dry-rubbed.

Key Details

  • Pressure: High Pressure (242°F / 116°C internally)
  • Cook Time: 60-75 min + 15 min natural release
  • Cut pork shoulder into 3-4 chunks for faster cooking. Sear first using saute function. 60 min for 3 lb, 75 min for 4-5 lb. Natural release 15 min. Shred with two forks. Toss with BBQ sauce or keep dry-rubbed.
  • Always ensure pressure valve is sealed before starting
  • Never fill pressure cooker more than 2/3 full (1/2 for foamy foods like beans)

Why This Matters

  • Pressure cooking raises the boiling point of water for faster cooking
  • High pressure (15 PSI) reaches 242°F — much hotter than normal boiling at 212°F
  • Cuts cooking time by 50-70% compared to conventional methods

How To

  1. 1Add food, liquid, and seasoning to pressure cooker inner pot
  2. 2Ensure minimum liquid level is met (usually 1 cup)
  3. 3Seal lid, set to High Pressure, and cook for 60-75 min
  4. 4Release pressure: natural release as specified, then quick release
  5. 5Cut pork shoulder into 3-4 chunks for faster cooking. Sear first using saute function. 60 min for 3 lb, 75 min for 4-5 lb. Natural release 15 min. Shred with two forks. Toss with BBQ sauce or keep dry-rubbed.

Tags

cooking-tempspressure-cookerinstant-potpressure-cooker-pulled-porkquick-cooking

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Essential

Frequently Asked Questions

60-75 min + 15 min natural release at high pressure. Cut pork shoulder into 3-4 chunks for faster cooking. Sear first using saute function. 60 min for 3 lb, 75 min for 4-5 lb. Natural release 15 min. Shred with two forks. Toss with BBQ sauce or keep dry-rubbed.