I Googled Instant Pot Pull Pork (Pork Shoulder), and got a ton of different recipes. All of them said to pressure cook the pork for 90 minutes. All of them had some sort of spice rub and searing of the pork. All of them had a sauce. So I got flavors that David and I enjoy, and made the following:
I used about a 2 Tablespoons of garlic powder, paprika, ground mustard, and about a 1/8 of a teaspoon of red pepper. About 4 Tablespoons of the BBQ seasoning as well.
Trim away as much fat as possible. Sprinkle with the dry seasoning. Coat completely.
Sear on all sides in your Instant Pot, with a bit of oil.
In the bowl where I added the seasoning to the pork, I added 1 cup of Apple Cider Vinegar, 1 cup of tomato sauce, and 1/4 cup of Worcestershire. Add the sauce to the pan, and scrap the bottom gathering the bits off of the bottom. Add the pork back to the pan, and cook on Pressure Cook for 90 minutes. Manually release the pressure, and rest for 10 minutes.
Take the pork out, and reserve the sauce. Shred – this was incredibly easy – I used my slotted spoon. I added some of the juices back in. 
David loves pulled pork sandwiches. So, we got some Hoagie bread, and added some bread and butter pickles to his sandwich.
David’s plate:
He added some additional BBQ sauce to his pork, and it was amazing. My plate:
Kim-chi cucumbers, homemade cheese crisps and pulled pork.
Blessings.
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
Directions:
Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.
Saute the onion, and once translucent, add the cider and vinegar.
Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.
Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.
Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.
My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
Due to the nature of pressure cooking there is always room for inconsistency. The times given here are base on 4 servings fresh. If you are using more servings you may need to increase your cooking time. Sprinkle ribs with salt and pepper and cut between bones (3 or 4 inch segments). Sear the beef on all sides in the inner pot and remove.
Add onions, carrots and cook until translucent, add garlic and cook for 1 minute more.
Place ribs back into pot, cover with sauce. In a bowl, combine wine, ketchup soy sauce Worcestershire and brown sugar. Place sprigs of thyme on top.
Lock cover into place and seal steam nozzle. Cook on high pressure for 35 minutes (I checked these at 35 minutes and decided to go another 10). Naturally release pressure for 5 minutes then quick release. Remove thyme.
David’s plate. The rib meat was incredibly tender, and had so much flavor.
David said that it was restaurant quality. I was super impressed that I cooked this! ha. I will be cooking this again.
Add the onion, garlic, marjoram and black pepper and stir.
Add the tomato sauce, paprika, beef broth and raisins (we used currants), cover and cook high pressure 15 minutes.
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