Tired of dry, flavorless pork? This Instant Pot Marinated Pork Butt is your weeknight savior! We’re talking fall-apart tender meat, bursting with a vibrant, zesty marinade of sun-dried tomatoes, fresh herbs, and a tangy kick of apple cider vinegar. The best part? Your pressure cooker does all the heavy lifting, infusing every slice with incredible flavor in just 15 minutes. Get ready to transform a simple pork butt into a show-stopping meal that tastes like it’s been slow-cooking all day!
Ingredients
• 1 lb / 450g pork butt, sliced
• 1 cup / 240ml olive oil
• ¼ cup / 60ml apple cider vinegar
• 2 small onions, finely chopped
• 4 garlic cloves, whole
• 1 celery stalk, finely chopped
• ½ cup / 75g sun-dried tomatoes
• 2 tbsp / 30ml lemon juice
• 2 tbsp fresh parsley, finely chopped
• Spices
• 2 tsp fresh rosemary, finely chopped
• 1 tsp chili pepper flakes
• 2 tsp salt
• 1 tsp white pepper, freshly ground
• 2 bay leaves
Instructions
1. Directions
2. Create the Marinade: In a medium-sized bowl, combine the olive oil, apple cider vinegar, chopped onions, whole garlic cloves, celery, sun-dried tomatoes, lemon juice, and parsley. Stir in the rosemary, chili pepper flakes, salt, white pepper, and bay leaves.
3. Marinate the Pork: Mix the marinade well and fully submerge the sliced pork butt into the mixture. Cover the bowl tightly and refrigerate overnight for maximum flavor infusion.
4. Prep the Instant Pot: Place the trivet inside the inner pot of your Instant Pot. Arrange the marinated pork slices directly on the trivet, then drizzle with a few spoonfuls of the marinade.
5. Pressure Cook: Secure the lid and turn the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 15 minutes on high pressure.
6. Release and Serve: Once the cooking cycle is complete, carefully perform a quick pressure release. Open the lid, remove the tender pork from the pot, and drizzle with additional fresh marinade before serving.
Nutritional Information
• Serving Size: 1 (Recipe serves 3)
• Calories: 381
• Total Fat: 22.3g
• Net Carbs: 3.1g
• Fiber: 0.9g
• Protein: 40.3g
Pro Tips
• For a richer flavor, use the Instant Pot’s ‘Sauté’ function to sear the pork slices before pressure cooking. This creates a delicious crust and adds depth to the dish.
• To create a delicious sauce, strain the remaining marinade into a saucepan. Bring it to a full boil for at least 3 minutes to ensure it’s food-safe, then simmer until it thickens slightly.
• While marinating overnight is best, you can still achieve great flavor by letting the pork sit in the marinade for at least 30 minutes at room temperature before cooking.
FAQ
Q: Do I have to marinate the pork overnight
A: For the best flavor, marinating overnight is recommended. However, if you are short on time, you can marinate the pork for a minimum of 30 minutes at room temperature and still achieve a great taste.
Q: How can I get a richer flavor on the pork
A: To add a delicious crust and more depth to the dish, use the ‘Sauté’ function on your Instant Pot to sear the pork slices before you begin pressure cooking.
Q: Can I use the leftover marinade as a sauce
A: Yes, you can turn the leftover marinade into a sauce. To make it food-safe, strain the liquid into a saucepan, bring it to a full boil for at least 3 minutes, and then simmer until it thickens.
Q: What cut of pork is best for this recipe
A: This recipe is specifically designed for pork butt, as its fat content helps create a fall-apart tender texture when pressure cooked.
