- 3 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 cup beef broth
- 1 cup chopped mushrooms
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 2 teaspoons red pepper flakes
- 1 teaspoon Chinese five-spice powder
- 2 1/2 tablespoons cornstarch
- 1/8 cup cold water
- 1/4 cup chopped green onions
- Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
- Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
- Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.
10/18/2019
recipepes.com
nstant pot® asian-style pulled pork, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
