Tender frozen pork shoulder Instant Pot recipe is here! How to cook frozen meat in a pressure cooker so it’s perfect every single time.
I’ve been cooking a lot of frozen meat in Instant Pot lately. Why? Because I’m forgetful. This frozen pork shoulder Instant Pot came out perfect so I thought I’d share that with you too. Just one more easy Instant Pot recipe to add to the list. (affiliate links present)
I mean I cannot be the only one who realizes at 4 pm that you haven’t taken anything out to defrost for dinner. It’s happened more than I’d like to admit but after making this Instant Pot frozen roast I knew it wouldn’t be a worry again.
And kept going with other pieces so I could share how to cook frozen meat of all kinds with you.
If you are new to pressure cooking we have a lot of easy one pot meal recipes for you here. To begin with let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
- I HIGHLY recommend you buy this non stick pot.
- You should know how to deglaze a pressure cooker after sautéing but it won’t have as many issues with this better liner.
For reference, this is the model I have (a 6 quart) and use for all recipe creations.
If you’re like us and buy meat in bulk each year you probably have a full freezer too. Ground beef doesn’t take long at all but larger pieces of protein take a few days in the fridge to thaw.
I do try to plan meals every Sunday on a white board on my fridge. That does really help when it comes to planning, and what to buy at the store.
BUT with homeschooling teens, working full time, renovating our home and an investment property I do get forgetful. I mean, can you blame me? NO longer is this an issue. I kid you not, nobody even realizes it when it’s done.
Instant Pot Frozen Pork Shoulder
Finding sales at the store are key when it comes to saving money AND time too. When they’re offering this cut at half off grab a bunch! Store in freezer bags so they last longer and load up at home.
That depends on what cooking method you’re using. In a pressure cooker it only takes under 2 hours to become pulled pork. In the oven it takes over twice as long and is a bit drier.
Yes! We will show you how to cook a pork shoulder right here. From rock hard frozen solid to tender, you’ll love it too. You can cook Instant Pot frozen pork loin or pork tenderloin great too!
Of course, it’s a quick and easy method too! We have made Instant Pot frozen pork chops, and Instant Pot frozen chicken comes out super tender too.
You’ll need some sort of sauce to do this. Yes you could just use water to “steam” your meat but I am all about FLAVOR!!
I highly suggest using the mixture you see here. As for the seasonings use what you love.
Frozen Pork Shoulder Roast Instant Pot
This is what you’re going to need to get out in order to get started:
- Pork shoulder that is NOT defrosted is used for this recipe.
- If yours is not frozen then follow our Instant Pot pork shoulder recipe instead.
- Olive oil is the best to use. I keep a container on my counter because it’s great for sauteeing all the things and for sauces.
- Garlic is always in my fridge. I buy a large jar of minced to save me a ton of time, I rarely buy cloves that I have to dice myself.
- Brown sugar will give this a sweet flavor you’ll love.
Balsamic vinegar gives our sauce a bold flavor. We use it in our beef arm roast recipe too. There are a ton of different types but this is my favorite, made by a local Idaho company. This one is a close second if you’re buying online.
- Soy sauce goes on a lot of things in our house. Maybe it’s because I was born in HI but it’s my favorite thing to include in sauces and on rice.
- Rosemary either fresh or jarred works. I rarely get fresh because we live in a very small town and produce is kinda’ lacking.
- Broth is a much better cooking liquid than cups of water for sure. Beef is best because of this cut but vegetable would work too.
- Cornstarch will thicken the gravy left in your pot at the end. Of course you can leave this out, or use flour instead but I like thick sauces!
This is a peek of it in the pot once it has cooked and steam has been released naturally. That step is important to keep it super moist.
Let’s read a quick step by step on how this was done. There is a printable recipe card at the bottom of this post too though:
Time needed: 1 hour and 45 minutes
Frozen Pork Shoulder Instant Pot
- Prepare
In a small bowl whisk together your minced garlic, brown sugar, balsamic, soy sauce, cornstarch and rosemary. If you wanted some heat you could add chili powder too.
Rub your olive oil over the frozen cut of meat. Pour broth into pot. Place frozen roast in pressure cooker, pour balsamic vinegar mixture on top of meat. - Cook
Close lid and seal steam valve on your Instant Pot or pressure cooker. Press meat/stew button and adjust cook time to read 1 hour 45 minutes total (or 22 minutes per pound you are using).
When done allow to naturally release steam. Lift lid and slice or shred and then put meat back into pot with sauce to coat. - Thicken
If you want a thicker sauce remove the pork and cover to keep warm. Set pot to saute and add 1/2 c of your hot liquid into a bowl + 2 tbsp of cornstarch.
Whisk until smooth and add back into your pot. Stir and allow to bubble and thicken. Then turn pot off and put pressure cooked shredded pork back into the thick sauce, serve.
What does the meat setting on Instant Pot do?
It just defaults to high pressure for 35 minutes. You can then adjust the cook time for longer or less if you wish with the – or + buttons.
Ninja Foodi Frozen Pork Shoulder
What if you’re making this as an easy Ninja Foodi recipe? NO problem, you can do it the same way. If yours doesn’t have a meat button then just push pressure, set to high, for 1 hour and 45 minutes. OR 22 min. per lb.
You can follow our frozen pork roast Instant Pot directions too if you have that cut.
What is the natural release method for a pressure cooker?
That means when the cook time completes you don’t touch the steam valve at all. It will come out very slowly and take from 15 minutes to about 40 minutes depending on the contents inside.
For this Ninja Foodi pulled pork recipe it doesn’t take quite as long. This one is on the longer side.
Want to try another one using a defrosted loin? Our Instant Pot Hawaiian pulled pork is out of control delicious too.
If you want to try one using your Crockpot, we have a slow cooker pork carnitas dish as well. Wow is this incredible and can be put together in the morning. Come home and make into tacos or just put over brown rice.
A few other Instant Pot pork recipes are:
- We used beef but you could use cubed thawed shoulder to make Instant Pot bbq pork or Instant Pot pork tacos.
- Instant Pot pork stew includes vegetables and is a great tweak on an “old fashioned” dish your grandmother probably made.
Frozen Pork Shoulder Instant Pot
Equipment
- pressure cooker
Ingredients
- 4-5 lb pork shoulder , frozen
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 2 tbsp brown sugar
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp rosemary
- 1.5 c beef broth, or water
- 1 tbsp cornstarch
Instructions
- In a small bowl whisk together garlic, brown sugar, vinegar, soy sauce, cornstarch and rosemary.
- Rub olive oil over frozen pork shoulder. Pour broth into pot.
- Place frozen roast in pressure cooker, pour balsamic vinegar mixture on top of meat.
- Close lid and seal steam valve. Press meat/stew button and cook for 1 hour 45 minutes or 22 minutes per pound you are using.
- When done allow to naturally release steam.
- Lift lid and slice or shred and then put meat back into pot with sauce to coat. If you want a thicker sauce leave meat out. Set pot to saute and add 1/2 c of your hot liquid into a bowl with 2 tbsp cornstarch.
- Whisk until smooth and add into pot. Stir and allow to bubble and thicken, then turn pot off and put shredded meat into thick sauce, serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Too many typos in my last message. Let me try again:
How would I adjust the time for a bone in piece of shoulder? Also, if I somehow undercooked it and it’s still tough, how would you recommend making it tender at that point? Thanks!
How would adjust the time for a bone in piece of shoulder? Also, if I somehow uncooked it and it’s still tough, how would you recommend making it tender at that point? Thanks!
Typically with fresh or frozen under high pressure like this there isn’t a lot of difference. If you wanted to ensure it was fall apart, with a bone, I might add 5 more minutes but should be fine with same directions here as long as weight is about the same.
Bone in? Boneless? you do not indicate
That’s because pork shoulder has a shoulder blade. Since it’s a pork shoulder recipe it’s not necessary to say bone in.
Love this option! Don’t always have to thaw and season my meat if I am in a pinch because this recipe is a winner!
Just made this for my family and it was delicious!!
Oh yay!!
I don’t know what happened. I had a 2 lb frozen pork shoulder, so I pressure cooked it on high for 44 minutes and it was completely raw :/
That isn’t possible. Check your sealing ring, sounds like it never sealed, came to pressure, and was able to cook at all. Just sat there.
@Sarah, it is 1 hour and 45 minutes cooking time not 44 minutes
@judy, She said she cooked two pounds. Per the recipe, you’re supposed to cook it 22 minutes per pound. That’s what she did.
I’ve made this many times, and it’s delicious. It also holds up nicely in the freezer for quick weeknight meals. Thanks for the recipe.
So glad
Fantastic!! I will be using this again and again!! Such a taste treat. Tender and juicy and full of good flavor. HIT!! Definitely 5 stars,
Oh good!