Instant Pot Pork Cubes Recipe: Pressure-Cooked Tender Bites in Minutes

This recipe delivers tender pork cubes with minimal effort and maximum flavor. The Instant Pot transforms tough cuts into melt-in-your-mouth bites in record time.

I’ve perfected the timing and liquid ratio to ensure the pork stays juicy without drying out. A quick sear before pressure cooking locks in flavor and color.

You’ll get consistently tender results every time, whether you’re using pork shoulder or loin. The pressure cooker does the hard work for you.

Perfect for weeknight dinners or meal prep. Ready in under an hour with hands-off cooking.

Ingredients for Instant Pot Pork Cubes

A few fresh ingredients and some pantry staples make this dish shine.

The pork is everything here. Pork shoulder (sometimes called Boston butt) is ideal—Costco has great prices on big cuts you can cube yourself. Look for good marbling; that fat keeps it tender. I grab mine from the butcher counter at Whole Foods when I want consistent quality. Pork loin works too but stays a touch leaner (still delicious, just less forgiving).

No pork shoulder? Pork loin or country-style ribs can step in—just adjust cook time down by a few minutes. Swap apple cider vinegar for white wine vinegar or lemon juice. No fresh garlic? Garlic powder at one-third the amount works, but fresh really shines here. For the broth, beef broth adds richness if you have it, or water with a bouillon cube in a pinch.

This keeps 4 days in the fridge and freezes beautifully for 3 months. Portion into meal-sized containers (the pork soaks up flavors even more overnight). Reheat in the microwave or on the stovetop with a splash of broth to keep it juicy.

Step-by-Step Instructions for Instant Pot Pork Cubes

Here’s the method that turns tough pork shoulder into fall-apart tender cubes with minimal effort.

Step 1: Season and Sear the Pork Cubes

Pat the 2 lb Pork Shoulder cubes dry with paper towels, then season evenly with the 1.5 tsp Kosher Salt and 1 tsp Black Pepper. I always use freshly ground black pepper for maximum flavor impact.

Heat 1 tbsp Olive Oil in your Instant Pot using the sauté function on medium-high heat. Working in batches to avoid crowding, sear the pork cubes for 2-3 minutes per side until deep golden brown. This builds a flavorful fond that will enrich your sauce later.

Transfer the seared pork to a plate and set aside. Don’t worry if the cubes aren’t fully cooked through—pressure cooking will finish the job perfectly.

Step 2: Sauté Aromatics and Deglaze

In the same pot, add the remaining 1 tbsp Olive Oil if needed. Sauté the diced onion for 3-4 minutes until softened and just beginning to caramelize. Add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Pour in 2 tbsp Apple Cider Vinegar and 1 tbsp Worcestershire Sauce, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. This deglazing step prevents burning and incorporates maximum flavor into your sauce.

Stir in the 1 tsp Dried Thyme, 1 tsp Smoked Paprika, and 1 whole Bay Leaf to bloom the spices in the hot oil for 30 seconds.

Step 3: Pressure Cook to Tender Perfection

Return the seared pork cubes to the pot along with any accumulated juices. Pour in the 1 cup Chicken Broth, ensuring the liquid covers the bottom of the pot but doesn’t exceed the maximum fill line. Stir gently to combine all ingredients.

Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. I’ve found this timing turns the pork shoulder into incredibly tender cubes that practically melt in your mouth. The natural release method works best here—let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.

Step 4: Reduce Sauce and Finish

Once the pressure has fully released, carefully remove the lid. The pork should be fork-tender at this point. Remove and discard the bay leaf.

Switch the Instant Pot back to sauté mode on medium heat. Simmer the sauce for 3-5 minutes to reduce slightly and thicken. If the sauce is too thin, you can make a quick cornstarch slurry with a bit of cold water and stir it in, but I usually find the natural reduction perfect.

Taste and adjust seasoning if needed, though the initial measurements should be spot-on. Serve the tender pork cubes hot with the rich, flavorful sauce spooned over the top.

Creative Variations of This instant pot pork cubes

Asian-Inspired Twist

Swap the thyme and bay leaf for 1 tbsp grated ginger and 2 tbsp soy sauce. Add 1 sliced bell pepper with the aromatics for crunch. The pressure cooker infuses these flavors beautifully. 🌟

BBQ Pulled Pork

Use pork shoulder as directed, but replace broth with ½ cup BBQ sauce and ½ cup water. After cooking, shred the pork and mix with extra sauce. Perfect for sandwiches or tacos.

Honey Garlic Glaze

Add 3 tbsp honey and 1 extra tbsp minced garlic with the broth. After pressure cooking, reduce the sauce to create a sticky, sweet glaze. Serve over rice or noodles.

Spicy Cajun Style

Mix 1 tbsp Cajun seasoning (I use Tony Chachere’s) with the salt and pepper for the pork rub. Add ½ cup diced tomatoes and 1 chopped celery stalk for a Louisiana-inspired kick.

Creamy Mushroom

Sauté 8 oz sliced mushrooms with the onions. After pressure cooking, stir in ½ cup heavy cream and 1 tsp Dijon mustard for a rich, velvety finish. Great with mashed potatoes.

Mediterranean Herb

Replace dried thyme with 1 tbsp fresh rosemary and 1 tsp dried oregano. Add ½ cup pitted Kalamata olives and 1 diced zucchini for a bright, herby variation. 💛

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