Instant Pot Pork and Kale Salad

Inline_Pork Salad 2This salad is a riot of flavors. Shredded pork is tossed with cool, crunchy veggies (like kale, cabbage, cucumbers and mint) and dressed with tangy coconut-lime dressing. It’s a salad that is many things at once: rich, light, meaty, fresh, filling and healthy.

The pork is so easy to make—just throw pork shoulder in an Instant Pot and let it do its thing. It’s complete comfort food. You can make this pork shoulder again and again for different meals. But when you’re in the mood for a really flavorful salad, then toss the pork into this super-bold blend of raw veggies and bold, funky dressing. Lime juice, fish sauce, coconut milk and avocado oil whisk together in a dressing that’s like no other.

Time in the Kitchen: 25 minutes, plus 90 minutes to cook pork

Servings: 6












Instant Pot Pork

  • 3 to 4 pounds boneless pork shoulder, cut into 3 pieces (1.3 kg to 1.8)
  • 2 teaspoons salt (10 ml)
  • 3 teaspoons granulated garlic (15 ml)
  • Zest of 1 lime
  • 1 to 2 tablespoon avocado oil (30 ml)
  • 3 /4 cup coconut milk (180 ml)
  • 3 tablespoons fish sauce (45 ml)
  • 1 tablespoon lime juice (30 ml)

Salad Ingredients

  • 1/3 cup coconut milk (80 ml)
  • 2 tablespoons lime juice (30 ml)
  • 2 teaspoons fish sauce (10 ml)
  • 2 teaspoons finely chopped shallot (10 ml)
  • 1/3 cup avocado oil (80 ml)
  • Pinch of salt
  • 1 head Lacinato kale, leaves torn from stem into small, bite-sized pieces
  • ½ red cabbage, thinly sliced
  • 2 Persian cucumbers, thinly sliced
  • Fresh mint leaves, for garnish



Cut 1-inch/2.5 cm deep slits all over the pork. Mix together salt, granulated garlic and lime zest. Rub the pork all over with the mixture. Ideally, let the seasoned meat sit out 30 minutes before cooking.

Set Instant Pot (or other brand of electric pressure cooker) to sauté and add avocado oil. Add pieces of pork and sear until browned on all sides, about 2 minutes a side.

Add coconut milk, fish sauce and lime juice. Put lid on pressure cooker, and set to cook for 90 minutes on high pressure. Manually release steam when cooking is complete. Remove the meat from the broth.

The broth left in the Instant Pot can be refrigerated and used for another meal. Reheat the liquid and use it as a sauce for pork or other meats, or use it to enhance soup broth or stew.

When the pork is cool enough to handle, shred into small pieces or larger chunks.

For the salad, whisk together coconut milk, lime juice, fish sauce and shallot. Add a pinch of salt. Slowly add avocado oil, whisking constantly to emulsify.

In a large bowl, toss kale, cabbage, cucumber and mint. Add pork and dressing before serving.

Pork Salad 1

About the Author

If you'd like to add an avatar to all of your comments click here!

6 thoughts on “Instant Pot Pork and Kale Salad”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Nice recipe, but 90 minutes of high pressure seems like a lot to me. A whole chicken can be cooked to fall-off-the-bone tenderness in 25 to 28 minutes. Pork that is pre-cut into smaller, thinner pieces shouldn’t need an hour and a half. The beauty of cooking with pressure is that it’s extremely fast, or should be. Not much point in adding extra time if it isn’t needed.

    1. Right, but pork shoulder, even thinly sliced, is still not the same type of meat as a whole chicken. Pork shoulder is a relatively tough cut of meat, and it benefits from the tried and true method of ‘low and slow’; cooking for low temperatures, for long periods of. time. When you take a tough cut of meat and cook it way beyond well-done, all of the connective tissue breaks apart and you are left with tender, shreddable meat. Compare several hours in a dutch oven or a slow cooker to achieve those results and the Instant Pot is still coming out WAY ahead @ a 90 minute cook time.

      1. Maybe it’s an instant pot thing? I agree with Shary on this; I use a stove-top pressure cooker multiple times each week, and I feel like boneless pork shoulder in my Fagor would turn into paste after 90 minutes. I cook lamb shanks and pork hocks for maybe 25 minutes at high pressure, take it off the burner and let it release naturally, maybe another 15-20 minutes, and that will have the meat falling off the bones and all of the skin and connective tissues melting.

    2. Ninety minutes is correct. Your pork will not turn into paste, it will become very tender and the flavors will permeate the meat. I made this recipe this afternoon – it turned out wonderfully. Also, I cook pork in my IP all of the time. I would suggest, however, the dressing reqires more acid – you might try adding your favorite vinegar.

  2. No instant pot in my kitchen, but love doing carnitas in the crock pot. And totally trying that salad dressing…love that combo of flavors!

  3. I am a big fan of kale and cabbage. I love instant pot dishes. This recipe will make a great addition to my entertaining menus.