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5 from 16 votes

Instant Pot Pork Shoulder in HK Tomato Sauce

Make juicy Instant Pot Pork Shoulder Recipe in comforting HK Tomato Sauce. Tender pressure cooker pork shoulder over perfect pot-in-pot rice!
Servings 2 - 4
Total Time 55 mins


  • 1 pound (454g) pork shoulder meat
  • 1 medium onion , sliced
  • 1 small shallot , diced
  • 4 garlic cloves , chopped
  • 8 white button mushrooms , sliced
  • 2 tablespoons (30ml) peanut oil
  • Frozen mixed vegetables
  • Kosher salt and ground black pepper

HK Tomato Sauce


  • 2 tablespoons (18g) cornstarch
  • 2 tablespoons (30ml) cold water

Pot in Pot Rice

  • 1 cup (230g) Jasmine rice
  • 1 cup (250ml) cold water


  • Preheat Instant Pot: Heat up your Instant Pot by pressing the Sauté button and click the Adjust button to go to Sauté More function. Wait until the indicator says HOT.
  • Brown Pork Shoulder Meat: Generously season the pork shoulder meat with kosher salt & ground black pepper. Add 1 tbsp (15ml) 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 keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
  • Make HK Tomato Sauce: While the pork shoulder is browning in the Instant Pot, mix all HK Tomato Sauce’s ingredients together.
  • Sauté Onion, Shallot, Garlic, and Mushrooms: Add 1 tbsp of peanut oil if necessary. Add in the sliced onions, diced shallot and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions and shallot for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrant. Add in the mushrooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
  • Cut Pork Shoulder Meat: While the mushrooms are sautéing in the pressure cooker, cut the pork shoulder meat into 0.5” thick slices.
  • Deglaze: Pour ½ cup (125ml) HK Tomato Sauce mixture in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pan and mix them into the sauce.
  • Pressure Cook Pork Shoulder & Rice: Add the sliced pork shoulder meat with all the meat juice in the pressure cooker. Pour in the remaining sauce mixture. Add a tall rack and place a stainless steel bowl filled with 230g Jasmine rice and 250ml cold water. Close lid and Pressure Cook at High Pressure for 6 minutes + 10 minutes Natural Release. Release the remaining pressure. Open the lid carefully. Set aside cooked rice and rack.
  • Taste & Thicken Tomato Sauce: Add frozen mixed vegetables into the Instant Pot. They will warm up in 30 seconds. Press Cancel button, then Sauté button to heat up the sauce. Taste the seasoning one more time. Add more salt and pepper if desired. In a small mixing bowl, mix cornstarch with water and mix it into the HK Tomato Sauce one third at a time until desired thickness.
  • Serve: Drizzle HK Tomato Sauce over the pork shoulder & Jasmine rice, then serve immediately.


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Author: Amy + Jacky
Calories: 224kcal


Calories: 224kcal | Carbohydrates: 13g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 307mg | Potassium: 566mg | Fiber: 1g | Sugar: 6g | Vitamin A: 141IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 2mg