instant-pot ChartsDATASHEET // CT-IP-076
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Braised Pork Belly (Skin-On, Chinese Red-Braise Style) in the instant pot
Specification: 2 lb pork belly cut into 1.5-inch squares
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
35–40 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F (93°C)
USDA Safe Pull
Release: full natural release (35 min pressure + 10 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add braised pork belly (skin-on, chinese red-braise style) (2 lb pork belly cut into 1.5-inch squares) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 35–40 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 35–40 mins. Use full natural release.
3
Check & Rest
Fat layers are translucent and melt in the mouth without any chewiness After full natural release, carefully open the lid away from you. Let stand 10 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Asian Cooking Guide & Serious Eats Pressure Cooker Pork Belly
Pro Tip: Parboil pork belly cubes for 3 minutes on Sauté, drain and rinse before pressure cooking to remove surface scum and create crystal-clear sauce.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins