Instant Pot Pulled Pork with Smoky Chipotle Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender pulled pork made quickly in the Instant Pot with a smoky chipotle and tomato sauce, perfect for sandwiches or tacos. This Mexican-inspired Instant Pot recipe, ready in about 95 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed and cut into 4 chunks pork shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 2 tbsp olive oil
• 1 large, sliced yellow onion
• 2 peppers, chopped chipotle peppers in adobo sauce
• 4 cloves, minced garlic cloves
• 1 cup canned crushed tomatoes
• 1/4 cup apple cider vinegar
• 1 cup chicken broth

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 3 lbs pork shoulder chunks with 1 tbsp salt, 1 tsp black pepper, and 2 tsp smoked paprika, rubbing the spices evenly over the meat.
2. Step 2: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Brown the pork chunks in batches for 3-4 minutes per side until golden brown, then remove and set aside.
3. Step 3: Add 1 large sliced yellow onion to the pot and sauté for 4 minutes until softened and translucent.
4. Step 4: Stir in 2 chopped chipotle peppers in adobo sauce and 4 minced garlic cloves, cooking for 1 minute until fragrant.
5. Step 5: Pour in 1 cup canned crushed tomatoes, 1/4 cup apple cider vinegar, and 1 cup chicken broth, stirring to combine and scraping up any browned bits from the bottom.
6. Step 6: Return the pork to the pot, seal the lid, and cook on high pressure for 60 minutes. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.
7. Step 7: Remove the pork and shred it with two forks. Return shredded pork to the sauce and stir to coat before serving in sandwiches or tacos.