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Instant Pot Pulled Pork Coconut Curry

by Livestrong_Recipes  |  Jan 29, 2019

Instant Pot Pulled Pork Coconut Curry
Photo Credit: Mark Sisson
  1. PREP
  2. 30 m
  • COOK
  • 2h 20m
  • 2h 50m

This recipe is made in two parts. First, cook the pork shoulder. Then, simmer the coconut curry sauce. Using one pot, the Instant Pot, for both steps keeps the cooking time and the dirty dishes to a minimum.



  • 18 oz Pork, Shoulder breast, boneless, separable lean and fat, raw
  • 1 oz lemon juice
  • 1 tbsp Oil, avocado
  • 2 tsp Garam Masala
  • 1/4 tsp Garlic Powder
  • 1 tsp cinnamon
  • 1/4 tsp Kosher Salt
  • 1 tbsp coconut oil
  • 1 tbsp unsalted butter
  • 1/2 cup Tomatoes, Diced
  • 1 slice , medium onion
  • 1/2 cup coconut milk
  • 1/2 oz Turmeric
  • 1/2 g Cumin, Ground
  • 1 tsp Ground Coriander
  • 1/4 tsp Sea Salt
  • 1/4 tsp Spices, cardamom
  • 1/4 tsp cinnamon
  • 2 medium whole tomato


1 For the pork, mix together lemon juice, avocado oil, 1 tsp of garam masala, garlic powder, cinnamon, and salt. Pour marinade over the pork pieces. Marinate 30 to 60 minutes at room temperature (while prepping the rest of the ingredients) or several hours in the refrigerator.
2 Using the sauté function of an electric pressure cooker (like an Instant Pot) set on medium, heat one tablespoon of coconut oil. Lift each piece of pork out of the marinade, shaking excess marinade off (save the marinade). Cook the pieces of pork until browned on all sides; about 8 minutes total for each piece. If the pot gets too hot and the spices on the pork start to burn, turn down the heat, and/or add more oil.
3 When the pork is browned, pour the remaining marinade into the pot. Add 1/4 cup (180 ml) water. Use a wooden spoon or spatula to loosen any bits of meat that have stuck to the bottom of the pot.
4 With all the pork in the pot, cover and lock the lid. Set the pressure cooker to cook for 80 minutes under high pressure. Make sure the valve is in the “sealed” position. When 80 minutes has passed, let the pressure release naturally (about 15 minutes).
5 Take the pork out of the broth; shred when cooled. Reserve ¼ cup of the broth; the rest can be refrigerated for another use (add to soups or stews for extra flavor, or use the broth to flavor meat or roasted vegetables.)
6 Using the pressure cooker’s sauté function on medium, heat the unsalted butter or ghee, plus the remaining tablespoon of coconut oil. Add onion, cook until soft and nicely browned, 8 to 10 minutes. Be careful that the onion doesn’t burn; turn heat to low if necessary. When the onion is nicely browned, add garlic and ginger and cook 1 minute more. Add turmeric, 1 tsp of garam masala, cumin, coriander, cinnamon, and cardamom. Add tomatoes, coconut milk and ¼ cup of the broth left from cooking the pork.
7 Bring sauce to a simmer. Simmer five minutes, then stir in the pork. Simmer 10 minutes more, stirring occasionally.
8 Before serving, taste and add salt or more coconut milk if desired. Garnish with cilantro or parsley, and an optional dollop of whole milk yogurt.
9 Instant Pot Pulled Pork Coconut Curry is a recipe that tastes good the first day, and even better the next day when the spices and flavors have time to meld.
10 Recipe Tip: The pork can be made a day ahead, or be made on the same day as the coconut curry sauce.