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4.95 from 17 votes

Pressure Cooker Ginger Pork Shogayaki

Make this beloved Japanese comfort food: Easy Pressure Cooker Ginger Pork Shogayaki Recipe (Pot-in-Pot). You'll love the richly sweet & savory homemade Ginger Garlic Sauce!
Servings 2 - 4
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins


  • 1 pound (454g) pork shoulder (pork butt meat)
  • 1 (130g) medium onion , roughly chopped
  • 1 tablespoon (15ml) peanut oil
  • ½ - 1 head romaine lettuce
  • Optional Garnishment: green onions , finely chopped
  • Kosher salt & ground black pepper to taste

Ginger Garlic Sauce

Pot-in-Pot Rice


  • Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Mix Ginger Garlic Sauce: While the pressure cooker is heating up, mix all the ginger garlic sauce ingredients together in a glass measuring cup.
  • Brown Pork Shoulder Meat: Generously season the pork shoulder with kosher salt & ground black pepper. Add 1 tbsp (15 ml) of peanut oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in the seasoned pork shoulder meat, then let it brown for exactly 5 minutes on each side (don’t need to constantly flip the meat). Remove and set aside to rest for 5 minutes on a chopping board.
  • Sauté Onions: Reduce heat to medium (Instant Pot: Press cancel and click on the Sauté Button). Add in chopped onions. Season with a pinch of kosher salt and ground black pepper. Sauté for roughly 1 ½ minute until softened.
  • Cut Pork Shoulder Meat: While the onions are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.
  • Deglaze Pot: Pour a dash of Ginger Garlic Sauce and fully deglaze the pot with a wooden spoon. Pour in the remaining Ginger Garlic Sauce.
  • Pressure Cook Ginger Pork: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Add a tall rack and place a stainless steel bowl filled with 1 cup (230g) Calrose rice and 1 cup (250ml) cold water. Close the lid and pressure cook at High Pressure for 6 minutes + 10 minutes Natural Release. Open the lid carefully. Fluff rice and set aside.
  • Serve: Taste and adjust the seasoning with more soy sauce if necessary. Serve the Ginger Pork Shogayaki over Calrose rice with the chopped romaine lettuce. Garnish with finely chopped green onions. Pour the remaining Ginger Garlic Sauce onto the dish as a final flavor boost. Enjoy~


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Author: Amy + Jacky
Calories: 206kcal


Calories: 206kcal | Carbohydrates: 14g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 275mg | Potassium: 885mg | Fiber: 6g | Sugar: 5g | Vitamin A: 20447IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 3mg