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Instant Pot Honey Mustard Pork
Tender pulled pork in a sweet and tangy honey mustard sauce.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Pressure Release
15
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
servings
Calories
263
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
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.
Nutrition
Serving:
1
serving
|
Calories:
263
kcal
|
Carbohydrates:
18
g
|
Protein:
27
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
85
mg
|
Sodium:
647
mg
|
Potassium:
519
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
11
IU
|
Vitamin C:
1
mg
|
Calcium:
30
mg
|
Iron:
2
mg