Instant Pot Char Siu (Chinese BBQ Pork)

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): make this moist & super tender Chinese BBQ Pork right at home. The sweet & savory flavors will make you scream for more!

No need for a trip to Chinatown! Make your own moist and super tender Instant Pot Char Siu Recipe (Pressure Cooker Char Siu Chinese BBQ Pork). Eat them fresh out of the oven. The bite full of sweet and savory flavors with slight melty texture will make your taste buds scream for more! 😀

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I was super excited as we decide to test this Instant Pot Char Siu Recipe (Chinese BBQ Pork).

Oh, I LOVE Char Siu!!

Still remember the days that I would do my happy dance when my parents bring home a white Styrofoam box full of these sweet and savory pieces of Char Siu. I could never NEVER wait that long until dinner to eat them. 😛

Since, they usually leave them on the dining table as they prepare dinner in the kitchen, my siblings and I would go in stealth mode and gobble up a few pieces, then pretend nothing really happened. lol~ Actually, we weren’t the only ones, because Jacky did the exact same thing!

Now we don’t need to wait for those white Styrofoam boxes of goodies anymore because making Instant Pot Char Siu Chinese BBQ Pork at home is much easier than you’d think.

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): make this moist & super tender Chinese BBQ Pork right at home. The sweet & savory flavors will make you scream for more!

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Ingredients for Instant Pot Char Siu Recipe (Chinese BBQ Pork)


Why Pork Butt Meat?


Pork butt meat or Boston butt is one of our favorite cuts of pork. Don’t worry, we’re not asking you to eat the rear end of the pork. 😉 This is actually the upper part of the pig’s shoulder, above the picnic shoulder cut in the front legs.

This cut of pork is marbled with enough fat to keep the meat moist while cooking. So, remember to pick a piece of pork butt that has some nice marble and fat if you want some melty results for your final Char Siu. Plus, pork butt is a relatively budget cut.

That’s why a lot of people like to use it to make BBQ pulled pork. More importantly, it’s one of the most common cuts to make the best Char Siu in Hong Kong.

Make sure you have these tools for making this Instant Pot Char Siu Recipe.
Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): marinating the pork with the BBQ sauce mixture

Ziploc bag is used for the marinate the pork with it.

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): Basting the pork with honey sauce mixture

Silicone basting brush: you’ll need to use it to baste and coat the pork with the honey sauce before placing it into the oven.

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): make this moist & super tender Chinese BBQ Pork right at home. The sweet & savory flavors will make you scream for more!

Testing for Instant Pot Char Siu Recipe (Chinese BBQ Pork)


We’ve done 3 separate tests before we were satisfied with the results in converting our recipe for the Instant Pot Electric Pressure Cooker.

First Test

We’ve tried pressure cooking the pork butt meat by submerging it in one cup of water in High Pressure for 18 minutes and Natural Release for 12 minutes.

Results: The Char Siu meat was moist. However, it lacked flavors because the water diluted some of the flavors from the marinade.

Second Test

We’ve used the steam roasting method: pour one cup of water into the inner pot, place a Vegetable Steamer into the pot and place the pork butt meat in the basket. Then. pressure cook at High Pressure for 18 minutes and Natural Release for 12 minutes.

Results: The Char Siu meat was moist and has stronger flavors than the first result.

Third Test

We’ve used the steam roasting method with the same timing and release method. However, we’ve mixed one cup of water with the leftover marinade in the ziploc bag as much as we could and poured all the marinade mixture into the pot.

Though the marinade water mixture in the pot won’t touch the meat, the steam inside the pot will be infused with the flavors of the liquid. So when you pressure cook, the steam will force the flavors into the meat. But the flavor enhancements will be mild.

We’ve also seasoned the marinated meat with a pinch of kosher salt on each side to further enhance the flavors.

For Next Time: We want to try injecting some of the marinade into the meat before pressure cooking. LOL~ 😛 So, that’s it for now.

Now it’s YOUR turn to take out your pressure cooker and cook some Instant Pot Char Siu (Chinese BBQ Pork)! What do you think of this recipe? Leave us a comment and rate it! See you in the comments 🙂

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5.0 from 22 reviews
Instant Pot Char Siu (Chinese BBQ Pork)
 
Prep
Cook
Total
 
Make this moist & super tender Instant Pot Char Siu Chinese BBQ Pork at home. The sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or noodles. Check out our recipe on how to make Perfect Pressure Cooker Rice.
Author:
Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat
Cuisine: Chinese
Serving: 2 - 4
Ingredients
  • 1 pound (454 g) pork butt meat, split the longer side in half
  • 3 tablespoons (45 ml) honey
  • 2 tablespoons (30 ml) light soy sauce (not low sodium soy sauce)
  • 1 cup (250 ml) water
  • A pinch Kosher salt to season
Marinade
Instructions
  1. Marinate the pork: Use a fork to poke lots of holes all over the pork as deep as your fork allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out.
    Remove the pork and marinade from the bag. Pour 1 cup (250 ml) of water into the Ziploc bag and mix it with the remaining marinade sticking onto the bag.
  2. Pressure cook the pork: Pour the marinade mixture into the pressure cooker, then place the marinated pork butt meat in the pressure cooker on a steamer basket.
    Season the marinated pork with a pinch of kosher salt on both sides. Close lid and cook at high pressure for 18 minutes, then 12 minutes natural release.
  3. Brush the pork: Mix 2 tablespoons (30 ml) of light soy sauce with honey in a small bowl. This sauce is to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this honey sauce generously onto the pork butt meat.
  4. Place pork in oven: Preheat oven to 450°F. Place pork in oven and cook for roughly 4 - 6 minutes per side until the honey sauce on both sides are browned with some black bits.
  5. Serve: Serve the char siu with rice or noodles and the leftover honey sauce on the side.
Notes
Total cooking time in the recipe does not include inactive time.
Make this moist & super tender Char Siu Chinese BBQ Pork with the pressure cooker at home. The sweet & savory flavors will make you scream for more!

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Leave a Reply

newest oldest most helpful
Vivian

Hi, I am planning to use pork tenderloin(1.5 lbs) for this recipe, how long should I cook?

Thanks

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
MeganR

Please edit water to appear at either bottom of recipe or group marinade ingredients in a section of their own. When I made this I added everything on the list to create the marinade and ended up with a watery marinade! I love your recipes but this one isn’t clear! ….thanks

Pressure Cooker
Instant Pot DUO 60
Yuri

Hi
I’m going to make this recipe.
But could you tell me about substitution for Fermented Bean Curd and Chu hou Paste.

Thank you .

Lin Adams

I made this in our brand new Instant Pot today. THANK YOU! It turned out wonderfully! The flavor was excellent & my family loved it. After taking the pork out of the Instant Pot, I baked the pork in the oven per recipe, but that did not brown the pork, so I broiled it for 1 minute each side. The only thing that seemed strange to me was that the outside of the pork was not red like I excepted. The Chinese BBQ pork that we can buy at stores here are all red on the outside. What can I… Read more »

Sophie

Hi! I am hoping to use pork tenderloin for this. How long should I cook it for?

Catherine Kong

I just made this today, with a huge pork butt meat – 4.5 lbs! I had to cut it smaller to marinate, and then cooked them in 2 batches in the instant pot before finishing them off in the oven. I couldn’t be more happy with the result! The flavor is out of this world and the meat perfectly cooked!! Thanks so much for the recipe!!

Jacky + Amy

Hi Catherine,

Thank you so much for your kind words on the recipe 🙂
Happy to hear you enjoyed the result.

Please take care & have fun cooking
Jacky

Jose

Awesome recipe. The only thing I did different was put all contents from ziplock bag plus water into the instant pot without using the steamer rack. Recommend other users to try it out too. The pork comes out tasty good.

Thanks for all your lovely recipes especially the HK ones.

???

Shu

Hi I am using pork belly instead of pork butt. Will the cook time change? If yes, how long should I put it on HP for?

Laurie

I am new to your site but really excited by the delicious recipes! We have a houseguest from Hong Kong and I know he appreciates my modest attempts at cooking. I could not find Shaoxing wine. Any suggestions for a substitute? Thank you!

Karen Ono

Thank you for this recipe. The instructions say to place the pork in the oven at 450 degrees to brown. My pork did not brown properly. Did you mean to BROIL it at 450 degrees? Thank you.

Cary Hill

Love your website. Wanted to try your vesion of char su in my instant pot. I did not have many of your traditional ingredients but followed your marinating and cooking methods. I started with a 4 1/2 pound Boston butt. I doubled my marinade and also injected the meat. My marinade included garlic powder, brown sugar, hoisin, honey, light soy, 5 spice, sesame oil, red food coloring and sherry. I ended up slicing it in 3 pieces and marinating it 48 hours. It turned out absolutely great. Thanks for the inspiration.

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