You want the smoky, juicy, tender, savory taste of pulled pork, but you don’t want to stand over a smoker all day. Our recipe for Easy Instant Pot Pulled Pork is just what you need. With just basic ingredients and your trusty Instant Pot, you can make delicious pulled pork in a fraction of the time.

No more having to wait around for hours for your pork to smoke just right, no more testing the temperature every several minutes, and no longer worrying about running out of propane. The Instant Pot does all the hard work for you, so you can sit back, relax, and smell how good your food is cooking.

This recipe is great for people who want to show off their BBQ skills to their friends and family without having to work too hard. And what’s best? The next day, the pulled pork tastes even better, so you can eat it for days. So, get your Instant Pot ready, get your ingredients ready, and let’s start cooking!

Ingredients

• 4 lb pork butt roast (bone-in or boneless)

• 3 tbsp brown sugar

• 2 tsp salt

• 1 tsp ground mustard

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp garlic powder

• ¼ tsp cayenne pepper

• 1½ cups chicken broth

• 1 tbsp Worcestershire sauce

• 1 tsp liquid smoke

• 2 tbsp olive oil

• 1 cup BBQ sauce (your favorite)

Instructions

1. Prep the Pork

• Trim excess fat from the pork.

• Cut into 4 equal chunks to help it cook evenly.

2. Make the Dry Rub

• In a large bowl, combine brown sugar, salt, ground mustard, pepper, onion powder, paprika, garlic powder, and cayenne.

• Toss the pork chunks in the seasoning until thoroughly coated.

3. Sear the Pork

• Set the Instant Pot to Sauté and wait until it displays “Hot.”

• Add olive oil and sear the pork in batches, 2 minutes per side, until browned.

• Remove and set aside on a plate.

4. Deglaze the Pot

• Press Cancel to stop sautéing.

• Pour in ½ cup of chicken broth and scrape the bottom with a wooden spoon to release any browned bits. This prevents the “burn” warning during pressure cooking.

5. Pressure Cook

• Return the seared pork chunks to the pot.

• Add the remaining chicken broth, Worcestershire sauce, and liquid smoke.

• Secure the lid, set the valve to Sealing, and cook on High Pressure for 50 minutes.

• Allow for a 10-minute natural release, then carefully quick-release any remaining pressure.

6. Shred and Sauce

• Transfer the pork to a large bowl and shred with two forks.

• Mix in BBQ sauce or drizzle some of the flavorful cooking liquid over the shredded meat for extra juiciness.

7. Serve

• Serve on brioche buns, in tacos, over baked potatoes, or alongside coleslaw and cornbread for a hearty meal.

Make Ahead & Storage

• Make Ahead: Cook and shred the pork, then store covered in the cooking juices in the fridge for up to 2 days before serving.

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth.

• Freezer: Portion the cooled pork into freezer bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.

If you like this delicious pulled pork recipe for the instant pot, it’s time to spread the love! Why not add the tasty picture to your Pinterest board and let your followers in on the tasty secret? You will not only tell people about this tasty treat, but you will also show off your cooking skills. Don’t be shy; let’s get those pins sticking and tickle some taste buds. 🙂

Check out this Sause Vide BBQ Pork Shoulder Recipe

Chicken curry salad should be creamy, but it shouldn’t taste like a bowl of mayonnaise. After one too many deli versions that were bland or overloaded with add-ins, I started making it with Greek yogurt, a little mayo, curry powder, crisp celery, juicy grapes, and slivered almonds. It’s fresh, gently spiced, and easy to pile into sandwiches and wraps or serve with greens and crackers.

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• ½ cup chopped celery
• ¾ cup seedless red grapes, halved
• 3 tablespoons thinly sliced green onions
• ½ cup plain Greek yogurt, nonfat or whole-milk
• ⅓ cup low-fat mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon curry powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup slivered almonds

Instructions

1. Cook the chicken: Place the chicken breasts in a large saucepan and cover them with water by about 1 inch. Bring to a gentle simmer, reduce the heat to low, and cover. Cook for 15–25 minutes, depending on thickness, until the center reaches 165°F.
2. Cool and chop: Transfer the chicken to a plate and let it cool until easy to handle. Cut it into approximately ½-inch pieces.
3. Prepare the dressing: Whisk the Greek yogurt, mayonnaise, lemon juice, curry powder, salt, and black pepper in a small bowl until smooth.
4. Combine the salad: Add the chicken, celery, grapes, and green onions to a large bowl. Pour in the curry dressing and gently stir until everything is evenly coated.
5. Chill: Cover and refrigerate the chicken salad for at least 30 minutes so the flavors can settle.
6. Add the almonds: Stir in the slivered almonds just before serving to keep them crunchy.

Make Ahead & Storage

• Make Ahead: Prepare the salad (without almonds) up to 24 hours in advance. Add almonds just before serving to keep them crunchy.

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended, as yogurt and mayonnaise do not freeze well.

Tips for the Best Curry Chicken Salad

• Let the chicken cool before adding the dressing. Warm chicken can make the yogurt and mayonnaise mixture thin.
• Dry the grapes well after washing, then halve or quarter them depending on size. Extra water on the grapes can loosen the dressing.
• Curry powders vary in strength, so taste the salad after it has chilled. The curry flavor becomes more noticeable as it sits.
• Toast the slivered almonds briefly in a dry skillet for better flavor, but add them just before serving so they stay crunchy.
• Whole-milk Greek yogurt creates a richer dressing, while nonfat yogurt gives the salad a lighter, slightly tangier finish.

Cheesy Stuffed Chicken Breasts are a Mexican dish stuffed with black beans, tomatoes, and cheese and, in the end, topped with taco seasoning and a lot of cheese for a simple, fun, and delicious family dinner!

I love and enjoy making stuffed chicken breasts. It’s a straightforward way to do chicken breasts for dinner, and the choices are endless!

These Chicken breasts are filled with black beans, tomatoes, and spinach then sprinkled a bit with taco seasoning and additional cheese. Bake them in the oven, add some more toppings and you’re in for some heat, cheesy, mealtime deliciousness!

Notes to Know About This Cheesy Chicken Recipe

• I like these with fresh tomatoes on the inside cause it holds up much better while baking. However, I’ve additionally used salsa rather than the tomato in the stuffed chicken before, which worked too. Simply ensure it’s not too watery/runny.
• I mostly use chopped white cheddar cheese, but Monterey Jack or pepper Jack would be nice here too. You may add a sprinkling of corn inside these stuffed chicken breasts if you’d like. I add the spinach primarily for color here.

Ingredients

• 6 ounces chicken breasts, skinned
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup black beans
• ⅓ cup fresh tomato, chopped
• ⅓ cup fresh spinach
• 2 cups shredded cheddar (or other cheese to your liking)
• 2 teaspoons taco seasoning

Instructions

1. Heat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. Butterfly the chicken breasts and lay them open like a book.
3. Sprinkle the inside of the chicken breasts with salt and pepper.
4. Add 2 tablespoons of black beans, 1½ tablespoons of chopped tomato, 1½ tablespoons of spinach, and ¼ cup of shredded cheese to each chicken breast.
5. Fold each chicken breast closed and place it on the parchment-lined baking sheet.
6. Sprinkle the tops with the remaining ½ teaspoon of taco seasoning, then top each breast with an additional ¼ cup of cheese.
7. Bake at 375°F for 30 to 35 minutes, until cooked through. Serve with desired toppings and enjoy.

Toppings

(Optional) Sliced avocado, chopped green onions, cilantro, sour cream, Greek yogurt, hot sauce or pickled jalapeños.

Nutrition Information:

Amount Per Serving: Calories: 592 Total Fat: 32g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 165mg Sodium: 1104mg Carbohydrates: 15g Fiber: 6g Sugar: 3g Protein: 60g