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Folks, I've got a game-changer for you! This Instant Pot barbecue pork loaded potato recipe is my go-to when I'm craving comfort food but short on time. Picture this: tender, juicy pork smothered in tangy barbecue sauce, piled high on fluffy baked potatoes. Top it off with gooey cheese, cool sour cream, and zesty green onions - pure heaven! Best part? Everything cooks together in one pot. Trust me, your taste buds will thank you for this mouthwatering masterpiece.
Ingredients for Instant Pot Barbecue Pork Loaded Potatoes
- Russet potatoes: Starchy and fluffy, perfect for loading up with toppings and absorbing flavors for a hearty and satisfying base.
- Pork tenderloin: Tender and juicy meat that cooks quickly in the Instant Pot, infusing the dish with savory barbecue flavors.
- Barbecue sauce: Adds a tangy, smoky sweetness to the pork, creating a rich and flavorful sauce for the loaded potatoes.
- Cheddar cheese: Melts beautifully over the hot potatoes and pork, adding a creamy and sharp contrast to the dish.
- Sour cream: Provides a cool and creamy element that balances the heat of the barbecue sauce and adds a tangy richness.
- Green onions: Fresh and crisp, they add a pop of color and a mild onion flavor that complements the other ingredients.
Read more: Instant Pot Loaded Potato Soup Recipe
Tools and Equipment Needed
- Instant Pot: Essential for pressure cooking the pork and potatoes quickly without compromising on flavor.
- Fork: Used to prick the potatoes before cooking, ensuring they cook evenly and don't burst open.
- Trivet: Keeps the potatoes elevated above the pork, allowing for simultaneous cooking without mixing flavors.
Instant Pot Barbecue Pork Loaded Potato Recipe
Equipment
- Instant Pot
- Trivet
- Fork
Ingredients:
Main Ingredients
- 4 large russet potatoes
- 1 pound pork tenderloin cut into chunks
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Read more: Southern BBQ Pork in the Instant Pot Recipe
Instructions:
- Wash and scrub the potatoes, then prick them with a fork all over.
- Place the pork tenderloin chunks in the Instant Pot and pour the barbecue sauce over them.
- Place a trivet in the Instant Pot and arrange the potatoes on top.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Allow for a natural pressure release for 10 minutes, then do a quick release.
- Remove the potatoes and set aside. Shred the pork with two forks.
- Cut the potatoes open and fluff the insides with a fork. Top with shredded pork, cheddar cheese, sour cream, green onions, salt, and pepper.
Notes:
Nutrition value:
Keywords:
Read more: BBQ Pork Chops in the Pressure Cooker Recipe
Tips for Making Ahead and Freezing
Make Ahead Instructions
- Cook the recipe as directed and allow it to cool completely.
- Store the shredded pork and toppings separately in airtight containers in the refrigerator.
- When ready to eat, reheat the pork and assemble the loaded potatoes.
Freezing Instructions
- Cook the recipe as directed but do not add the toppings.
- Allow the pork and potatoes to cool completely.
- Place the shredded pork in a freezer-safe container and the cooked potatoes in a separate container.
- Freeze for up to 3 months.
- To serve, thaw the pork and potatoes in the refrigerator overnight.
- Reheat the pork and assemble the loaded potatoes with fresh toppings.
Did you know that adding a splash of apple cider vinegar to the barbecue sauce enhances the flavor of the pork and gives it a subtle tangy kick in this instant pot barbecue pork loaded potato recipe?
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