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+ servings

Instant Pot BBQ Pulled Pork

This sweet BBQ Pulled Pork recipe is tender and delicious. Made easily in the Instant Pot with great results.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Natural Release 10 minutes
Total Time 1 hour 20 minutes
Servings 12 1/2 cup servings (total yield: 6 cups)
Calories 273kcal
Author Toni Dash


  • 1 Yellow Onion chopped
  • 4 pound Pork Butt (boneless or bone-in) cut into 3-4 pieces
  • 1 cup Root Beer cola or Dr. Pepper can also be used
  • 1 1/2 cups Barbecue sauce


  • Place the trivet/rack in the Instant Pot. Sprinkle half of the onions on top of it.
  • Place the pork butt on top of the onions.
  • Pour the root beer over the pork into the Instant Pot.
  • Coat the pork pieces on all sides with the barbecue sauce.
  • Add the remaining onions on top of the pork.
  • Lock lid in place and set the vent is set to sealing. Pressure cook on MANUAL HIGH PRESSURE for 60 minutes.
    Allow a 10 minutes NATURAL RELASE followed by a QUICK RELEASE to release any remaining pressure.
  • Remove the pork and shred using 2 forks.
  • While shredding the pork, remove the rack from the Instant Pot. Turn on the SAUTE function to thicken the cooking juices.
  • Turn the Instant Pot to WARM. Add shredded pork back into the Instant Pot and coat with the sauce.

Crock Pot option

  • Follow steps 1-5 above (disregard the trivet instruction).
  • Cook on LOW for 8 hours.
  • Follow step 7 for shredding the pork and return it to the slow cooker to be coated with the sauce.
  • Remove using a slotted spoon to serve. Some of the cooking liquid can be drizzled onto the meat if desired (stir the liquids to combine if they have separated).


Calories: 273kcal | Carbohydrates: 18g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 468mg | Potassium: 609mg | Fiber: 1g | Sugar: 14g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg