Instant Pot Pork Butt (Boston Butt)

5 from 1 vote

This Instant Pot pork butt (Boston Butt) is so tender and juicy! Plus, it's simple, cheap, and delicious, the perfect option to feed a crowd!

Prep Time15

Cook Time1 20

Pressuring and releasing pressure20

Total Time1 55

Course: Main Course

Cuisine: American

Keyword: Boston Butt, instant pot, Pork, Pork Butt, Pulled Pork, Shredded Pork

Servings: people

Calories: 635kcal

Cost: $17 or $1.70/person

Trim off excess fat and cut the Pork Butt into 4 parts. If it's bone-in, you can cut around it.
Place meat inside the Instant Pot insert and add ½ cup of Italian dressing.
Close the lid and vent (if your model requires it) and set it to cook on high pressure, 12 minutes per pound (450g). In my case, it cooked for 80 minutes because my roast was 6.5lbs.
Once it's done, wait about 10 minutes to release the remaining pressure. Transfer the meat to a cutting board, and shred it with a fork.
Heat a big skillet over high heat, and transfer half of the meat to the skillet (add more or less depending on the size of your skillet. Don't overcrowd it). Add about ½ cup of dressing and a pinch of salt, and mix to combine. Taste and add more if necessary. Wait about 1 or 2 minutes until the meat sears and gets that nice golden brown color. Turn the meat around with a kitchen tong and brown the other side. Once it gets the sear you like, transfer the meat to a serving plate and do the same to the remaining shredded pork.
Serve it hot. Here are some side options: rice, beans, tortillas, mac and cheese, buns, pasta, or whatever you'd like.