Go Back
+ servings
Print Recipe
5 from 3 votes

Instant Pot Pineapple Pulled Pork

Instant Pot Pineapple Pulled Pork made with hoisin sauce and fresh pineapple served on a bun or tortilla for the perfect summer dinner
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Keyword: instant pot, Pineapple, Pressure Cooker
Servings: 4 people
Calories: 1158kcal
Author: Aprilgolightly


  • 2 Cups Chicken Stock
  • 3.5 Pounds Pork used Boston Butt Roast
  • 1/3 Cup Hoisin
  • 1 Cup Pineapple mashed


  • Slice the pineapple and cut out the hard inner core. Use a masher to juice and break up the pine apple into small bits and set aside.
  • Place the pork into the Instant Pot with 2 cups of low sodium chicken broth.
  • Close the lid of the on the Instant Pot and hit Meat/Stew button and set the timer for 90 minutes.
  • Make sure to close the seal. You don't want the pressure to vent until the end.
  • Once the Instant Pot beeps after 90 minutes, let the pressure naturally release for 10 minutes and then vent on your own.
  • Stain most of the liquid out of the pot saving about 1/2 cup of water.
  • Shred the pork and return to Instant Pot.
  • Measure out 1 cup of pineapple and add pineapple with juice and hoisin sauce into the instant pot with the pulled pork.
  • Set on high pressure for 5 minutes.
  • Quick release the steam and serve on a bun or tortilla.


Calories: 1158kcal | Carbohydrates: 19g | Protein: 71g | Fat: 86g | Saturated Fat: 31g | Cholesterol: 290mg | Sodium: 764mg | Potassium: 1337mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 22.8mg | Calcium: 72mg | Iron: 4.1mg