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

This Chicken Curry Salad is perfectly creamy, lightly spiced, and just the right mix of savory and sweet. It’s incredibly versatile — serve it as a sandwich, wrap, over a bed of fresh greens, or simply with crackers for a quick, delicious meal.

I’ve always loved chicken curry salad from delis, cafés, and even airport stands, but let’s be honest — it’s often disappointing. Sometimes it’s drowning in mayo, missing the curry kick, or overloaded with unnecessary add-ins.

Making it at home solves all of that. This recipe strikes the perfect balance — creamy without being heavy, with just the right amount of curry spice. Sweet golden raisins add a pop of flavor, while slivered almonds bring a satisfying crunch. And for a lighter twist, I use a mix of low-fat mayo and fat-free Greek yogurt, which blend together beautifully for that creamy texture without the extra calories.

Ingredients

• 1½ lbs boneless chicken breasts

• ½ cup celery, chopped

• ⅓ cup golden raisins

• 3 tbsp sliced green onions

• ½ cup plain nonfat Greek yogurt (or whole-milk yogurt for extra creaminess)

• ⅓ cup low-fat mayonnaise

• 1 tbsp lemon juice

• 1 tbsp curry powder

• ½ tsp kosher salt

• ¼ tsp black pepper

• ¼ cup slivered almonds

Instructions

1. Cook the Chicken

• Bring a large pot of water to a boil.

• Add chicken breasts and simmer gently for 30–40 minutes, until fully cooked.

• Remove from the pot and let cool slightly.

2. Prepare the Salad Base

• Dice the cooled chicken into ¼-inch pieces.

• In a large mixing bowl, combine the chicken, celery, golden raisins, and green onions.

3. Make the Dressing

• In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, curry powder, salt, and black pepper until smooth.

4. Assemble

• Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.

• Add more Greek yogurt, if needed, to reach your desired level of creaminess.

5. Chill and Serve

• Cover and refrigerate for at least 30 minutes to let the flavors meld.

• Just before serving, stir in the slivered almonds for a crunchy finish.

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.

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.

• 6 ounces of chicken breasts, skinned
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of black beans
• 1/3 cup of tomato, chopped and fresh
• 1/3 cup of spinach, fresh
• 2 cups cheddar, shredded (or other to your liking)
• 2 teaspoons of taco seasoning

How to make Cheesy Stuffed Chicken Breasts

• Heat the oven to 375 F. Line a baking sheet with parchment paper and put aside.
• Butterfly chicken breasts and lay them open just like a book.
• Sprinkle the inside of the chicken breasts with pepper and salt.
• Add to every chicken breast two tablespoons of black beans, one 1/2 tablespoons of shredded tomato, one 1/2 tablespoons of shredded spinach, and 1/4 cup of shredded cheese.
• Fold each chicken breast to close them up and lay it on a parchment-lined baking sheet.
• Sprinkle the tops of the chicken breasts with 1/2 teaspoon of the taco seasoning—top every breast with an additional 1/4 cup of chopped cheese.
• Bake the chicken breasts at 375 for 30-35 minutes, till they are parched 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