Instant Pot Shredded Pork with Thai Peanut Sauce
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Thai peanut sauce is good on just about any meat, but I find it\\\\\\\'s especially good on this pork in the Instant Pot!

Ingredients for Single Meal

  • 2 - lb(s) pork roast
  • 1/2 - cup(s) hot water**
  • - Salt and pepper
  • 1 - red bell pepper(s)
  • 1 - small white onion(s)
  • 1/2 - cup(s) soy sauce
  • 1/4 - cup(s) peanut butter
  • 1 - Tbsp vinegar
  • 1 - Tbsp lime juice
  • 1 - tsp ground ginger
  • 1 - tsp garlic powder
  • Garnish: - green onions and lime slices**
  • Garnish: - chopped peanuts**
  • Side: - rice**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Seed and slice the red bell pepper. Thinly slice the onion.
  2. In a mixing bowl, whisk together the soy sauce, peanut butter, vinegar, lime juice, ground ginger and garlic powder. Add in a few pinches of salt and pepper.
  3. Add the pork roast to the electric pressure cooker insert with the hot water. Add the bell peppers and onions over the top. Pour the Thai peanut sauce over the top.
  4. Steam valve: Sealing.
  5. Cook on: Manual/High for 40 minutes.
  6. Release: Natural or Quick.
  7. Once cooked, use 2 forks and shred the pork meat into the sauce.
  8. Cook rice, as directed.
  9. Prepare salad.
  10. Serve Instant Pot Shredded Pork with Thai Peanut Sauce over rice with side salad.

Freezeasy Meal Prep Directions

  1. Seed and slice 2 red bell peppers. Thinly slice 2 onions.
  2. In a mixing bowl, whisk together 1 cup soy sauce, ½ cup peanut butter, 2 Tbsp vinegar, 2 Tbsp lime juice, 2 tsp ground ginger and 2 tsp garlic powder. Add in a few pinches of salt and pepper.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 2 lb. pork roast
  • Half of the sliced red bell peppers
  • Half of the sliced onions
  • Salt and pepper
  • Half of the prepared sauce into each bag

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when made with gluten-free soy sauce.

Printable Label Recipe Title

Instant Pot Shredded Pork with Thai Peanut Sauce

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 40 minutes with sealed valve; then natural release. Shred pork meat with sauce once cooked.
Serve over rice with side salad.