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Easy Instant Pot BBQ Pulled Pork Burger | Quick Pressure Cooker Dinner

Juicy, saucy Instant Pot pulled pork is pressure-cooked fast, then finished with a glossy BBQ reduction for irresistibly tender burgers. Pile onto toasted buns with creamy slaw, pickles, and onions for an easy weeknight cookout.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours
Servings 8 burgers

Ingredients
  

Ingredients

  • 3–4 pounds boneless pork shoulder (pork butt), trimmed of excess thick fat
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard (optional)
  • 1 cup chicken broth (or water)
  • 1/3 cup apple cider vinegar
  • 1 cup BBQ sauce, divided
  • 1 tablespoon Worcestershire sauce
  • 6–8 brioche or potato buns, toasted
  • 3 cups shredded cabbage
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar (for slaw)
  • 1 teaspoon sugar
  • Pinch of salt and pepper (for slaw)
  • Pickles (optional)
  • Sliced onions (optional)
  • Extra BBQ sauce for serving (optional)

Instructions
 

Instructions

  • Pat the pork shoulder dry and cut it into 3–4 large chunks.
  • Mix the salt, black pepper, smoked paprika, garlic powder, onion powder, and ground mustard, then rub the mixture all over the pork.
  • Pour the chicken broth and apple cider vinegar into the Instant Pot, stir in 1/2 cup BBQ sauce and the Worcestershire sauce.
  • Place the pork in the pot (on a trivet if using), lock the lid, and set the valve to Sealing.
  • Cook on High Pressure for 60 minutes, then let the pressure naturally release for 15 minutes before quick-releasing any remaining pressure.
  • Transfer the pork to a large bowl and shred into chunky strands with two forks.
  • Turn the Instant Pot to Sauté and simmer the cooking liquid for 8–10 minutes until reduced by about half.
  • Stir in the remaining 1/2 cup BBQ sauce and adjust sweetness or tang to taste.
  • Return the shredded pork to the pot and toss until evenly coated and glossy.
  • Toast the buns. Whisk the mayonnaise, apple cider vinegar, sugar, salt, and pepper, then toss with the shredded cabbage to make the slaw.
  • Assemble the burgers by piling pork onto toasted buns, topping with slaw, pickles, onions, and an extra drizzle of BBQ sauce if desired.

Notes

For bone-in or larger pieces, add 10–15 minutes to pressure cook time. For frozen pork, cook 75–80 minutes with a 15-minute natural release. Reduce the sauce in the pot for a sticky glaze that clings to the meat. Store leftovers with sauce in the fridge up to 4 days or freeze up to 3 months; reheat gently with a splash of broth or BBQ sauce. Variations: add hot sauce and honey, use mustard-based BBQ, include liquid smoke and maple, or stir in chipotle in adobo.