instant-pot ChartsDATASHEET // CT-IP-104
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pork Butt / Boston Butt (Pulled Pork) in the instant pot
Specification: 4 lb boneless pork butt cut into 3-inch chunks
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
60–70 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
Release: full natural release (60 min pressure + 20 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add pork butt / boston butt (pulled pork) (4 lb boneless pork butt cut into 3-inch chunks) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 60–70 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 60–70 mins. Use full natural release.
3
Check & Rest
Pork chunks yield completely to fork pressure with zero resistance and shred into juicy strands After full natural release, carefully open the lid away from you. Let stand 20 minutes before serving.
Verification Basis & Testing Rig
National Pork Board & Instant Brands Electric Pressure Cooker Guide
Pro Tip: Cutting the large roast into 3-inch chunks reduces required pressure time by 30 minutes while ensuring even seasoning throughout every bite.
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