Instant Pot Honey Mustard Pork is a simple, 6-ingredient, dump and go dinner recipe that turns boneless pork butt into a delicious sandwich!
I love that the Instant Pot can make entire meals all in one pot, but sometimes it’s nice to make a simple, dump-and-go dinner in it instead.
This honey mustard pork is just that kind of quick, almost no-prep dinner. There are only six ingredients, and it takes just a couple minutes to stir together.
And the honey mustard pork is really great! It’s a little salty, a little sweet, and a little tangy.
How to make honey mustard pork in the Instant Pot
Stir together broth, ¼ cup honey, and ¼ cup Dijon mustard in the inner pot.
Add the pork butt. Season pork butt with salt and pepper.
Close and lock the lid. Turn pressure release valve to SEALING.
Cook. When the cooking time is up, let the pressure release naturally for 15 minutes. Turn the pressure release valve to VENTING to release any remaining pressure.
Remove the pork and shred. Discard all but ½ cup of the cooking liquid. Stir together shredded pork, cooking liquid, remaining honey, and remaining mustard in the inner pot.
Serving suggestions
I like to serve this shredded pork on a bun as a sandwich. It’s especially good on pretzel buns. The pork goes well with sides like coleslaw, potato salad, or chips.
How to freeze
To freeze
Whisk the ingredients in step 1 together. Pour into a freezer-safe container.
Add the pork. Seal and freeze.
To use
Thaw in the fridge. Add to Instant Pot inner pot, and continue with the recipe as-written starting at step 3.
Storage
The leftover pork should be stored in an airtight container. It will keep for up to 4 days, covered, in the fridge.
More Instant Pot pork recipes!
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Instant Pot Honey Mustard Pork
Equipment
Ingredients
- ¾ cup reduced-sodium chicken broth
- ½ cup honey divided
- ½ cup Dijon mustard divided
- 2 ½ pound boneless pork butt
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Stir together broth, ¼ cup honey, and ¼ cup Dijon mustard in the inner pot.
- Add the pork butt.
- Season pork butt with salt and pepper.
- Close and lock the lid.
- Turn pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 45 minutes.
- When the cooking time is up, let the pressure release naturally for 15 minutes.
- Turn the pressure release valve to VENTING to release any remaining pressure.
- Remove the pork and shred. Discard fat.
- Discard all but ½ cup of the cooking liquid.
- Stir together shredded pork, cooking liquid, remaining honey, and remaining mustard in the inner pot.
Notes
- Chicken broth: I like to use reduced-sodium chicken broth to better control the salt level. You can use regular or no-salt.
- Mustard: The Dijon mustard has a nice tang to it. However, if you don't like Dijon mustard, feel free to use regular yellow mustard in its place.
- Kosher salt: Or ½ teaspoon salt.
- Nutrition values are estimates.
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