InstaPot Boston Booty!

I surprised myself with this one!… even my Husband too! Thank you!

There was even enough for leftovers!
 Prep Time 5 minutes
 Cook Time 1 hour
 Natural Release 10 minutes
 Servings 6 servings
 Calories 600 kcal


  • 3-4 pounds boneless pork butt or shoulder
  • 1 cup water

Dry seasonings:

  • 2 tablespoons smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin

For serving:


  1. In a small bowl, combine all dry seasonings until well-mixed. Set aside.
  2. Trim the pork of any visible fat. Cut into roughly 8 even pieces. Add the pork pieces and dry seasonings to a gallon-size resealable bag. Toss until the pork is well-coated.
  3. Add water to the pressure cooker pot. Place the pork pieces inside.
  4. Secure and seal the lid. Cook at high pressure for 60 minutes, followed by a 10 minute natural release. Manually release remaining pressure.
  5. Uncover and transfer only the pork to a large bowl, leaving the liquid in the pot. Use 2 forks to shred the pork. Toss with your favorite bbq sauce. Optionally serve with coleslaw.

Nutrition Info

This recipe yields 4 g net carbs per serving. Nutrition information assumes homemade keto bbq sauce is used.

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