35 min
Instant Pot Honey-Garlic Pork Tenderloin
Quick-seared pork tenderloin cooks to juicy slices while honey, garlic and soy become a glossy sauce only after the pressure cycle.
Instant Pot Family Dinners
Instant Pot Pork Carnitas
Citrus, cumin and oregano turn pork shoulder into shreddable carnitas, then a fast broil creates the crisp edges pressure cooking cannot.
Directions
Season and brown
Toss pork with salt, cumin, oregano and pepper. Select Sauté, add oil and brown pork in three batches for 2 to 3 minutes per batch. Transfer to a plate.
Deglaze thoroughly
Pour in broth and scrape up every browned bit. Add orange juice, onion and garlic, then return pork and accumulated juices. Cancel Sauté.
Pressure cook
Lock the lid and cook on High Pressure for 35 minutes. Let pressure release naturally for 15 minutes, then carefully vent the remainder.
Shred and reduce
Open after the float valve drops. Transfer pork to a rimmed sheet pan and shred, discarding large fat pieces. Select Sauté and reduce the pot liquid for 8 to 10 minutes.
Crisp the edges
Spoon 3/4 cup reduced liquid over the pork, spread it in one layer and broil 4 to 7 minutes, turning once, until many edges are browned and crisp. Watch closely.
Finish and serve
Toss carnitas with lime juice and enough additional cooking liquid to stay juicy. Serve with tortillas and mild toppings; add hot salsa separately.
Why this works
Why it worksPork shoulder's collagen melts under pressure, making it shreddable without drying out.
Why it worksCitrus and aromatics perfume the meat while broth supplies dependable thin liquid.
Why it worksBroiling after pressure adds the browned, crisp texture associated with carnitas.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options →
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Swaps & notes
Easy swaps
- Use bone-in shoulder of similar meat weight; remove the bone after cooking.
- Serve in rice bowls or over baked sweet potatoes instead of tortillas.
- Use pineapple juice in place of orange juice for a sweeter variation.
Cook notes
- Cut pork into consistent 2-inch pieces so it tenderizes evenly.
- Do not discard the cooking liquid before reducing it; it carries the seasoning and gelatin.
- This longer recipe is mostly hands-off and makes enough for a second meal.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate with a little cooking liquid for up to 4 days or freeze up to 3 months. Reheat on a sheet pan at 425°F until 165°F and crisp at the edges.
Questions
Why will my pork not shred?
It needs more time. Return it to the cooker with liquid and pressure-cook 8 additional minutes, then use a 10-minute natural release.
Can I skip browning?
Yes, but the flavor will be lighter. Broiling at the end becomes especially important if you skip the initial sear.
Can I make carnitas ahead?
Yes. Chill shredded pork in its liquid, then crisp only the amount you need just before serving.
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Instant Pot Pork Carnitas
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1. Season and brownToss pork with salt, cumin, oregano and pepper. Select Sauté, add oil and brown pork in three batches for 2 to 3 minutes per batch. Transfer to a plate.
2. Deglaze thoroughlyPour in broth and scrape up every browned bit. Add orange juice, onion and garlic, then return pork and accumulated juices. Cancel Sauté.
3. Pressure cookLock the lid and cook on High Pressure for 35 minutes. Let pressure release naturally for 15 minutes, then carefully vent the remainder.
4. Shred and reduceOpen after the float valve drops. Transfer pork to a rimmed sheet pan and shred, discarding large fat pieces. Select Sauté and reduce the pot liquid for 8 to 10 minutes.
5. Crisp the edgesSpoon 3/4 cup reduced liquid over the pork, spread it in one layer and broil 4 to 7 minutes, turning once, until many edges are browned and crisp. Watch closely.
6. Finish and serveToss carnitas with lime juice and enough additional cooking liquid to stay juicy. Serve with tortillas and mild toppings; add hot salsa separately.