Fall Instant Pot Recipes: Cider-Braised Pulled Pork with Butternut Squash

Autumn Comfort Delivered: Your New Favorite Fall Instant Pot Recipe

When the temperature drops and you suddenly crave food that wraps you up like a giant fleece blanket, the aroma of this cider braised pork is exactly what you need. It’s deep, smoky, slightly sweet, and unbelievably rich, filling your whole house with that essential autumnal scent the second you lift the lid.

Seriously, it's the ultimate home fragrance.

I know, you've heard the Instant Pot is amazing, but this recipe is proof that you can get eight hours of slow cooked flavour in just over one hour. It’s perfect for busy weeknights, it’s ridiculously economical because pork shoulder is cheap, and it makes enough glorious leftovers for days of easy lunches.

This is how you win the seasonal dinner game without stressing.

We’re taking a classic, beloved pulled pork recipe and giving it a true seasonal makeover, partnering the succulent pork with sweet, earthy butternut squash and the necessary tang of good quality apple cider.

Forget bland pressure cooked roasts; this is sticky, fall apart perfection that will convince anyone to buy an Instant Pot. Let’s crack on and make some truly stellar Fall Instant Pot Recipes .

The Science of Speed: Achieving Slow Cooked Texture Instantly

The Magic of Cider and Pork: Deep Flavor Profile

The foundational flavour comes from the hard sear, but the magic of the braising liquid is what sets this Fall Instant Pot Dinner Recipes apart. Using apple cider instead of plain water or broth introduces necessary acidity and a complex sweetness.

This balance cuts through the richness of the pork shoulder beautifully, making the final sauce vibrant and sticky, not just heavy.

Why the Instant Pot is Essential for Braising

Braising traditionally relies on hours of low and slow heat to break down tough connective tissues in cuts like pork shoulder. The Instant Pot uses high pressure to elevate the boiling point of water, forcing that moisture deep into the meat fibers. This dramatically accelerates the tenderizing process.

You get that incredible fall apart roast in Instant Pot texture in a fraction of the time.

A Seasonal Stunner: Introducing the Butternut Squash Pairing

We integrate the butternut squash directly into the braising process, not just as a side dish. The squash releases its sugars and subtly thickens the cider sauce as it cooks alongside the pork. You end up with chunks of creamy squash that have absorbed all the smoky, sweet liquid it’s brilliant.

Pressure Cooking Dynamics: Tenderizing Pork Shoulder Quickly

Pork shoulder, also known as pork butt, requires sustained high heat to melt the collagen. We use a 45 minute cook time at high pressure, followed by a long natural release. That initial 45 minutes converts the tough collagen into gelatin, giving you that juicy mouthfeel we crave in Fall Dinner Recipes .

Flavor Layering: How Searing Elevates the Braising Liquid

Searing the pork before pressure cooking is the secret handshake of high-quality cooking. When you sear, you create the Maillard reaction, developing hundreds of complex flavour compounds on the surface of the meat.

These browned bits, called fond , stick to the bottom of the pot and become the backbone of the final cider sauce when we deglaze.

The Acidity Factor: Apple Cider vs. Traditional Broth

While traditional braises often use wine or vinegar for acidity, we rely on the subtle tartness of dry apple cider here. This acidity is key, as it not only tenderizes the meat but also acts as a bright contrast to the richness of the smoked paprika and dark brown sugar rub.

Don’t skip the cider; it makes the dish sing!

Essential Components: Ingredients for the Perfect Cider Braised Pulled Pork

You don't need fancy things to make fantastic Fall Instant Pot Recipes Healthy or otherwise. Just good ingredients treated right. Here’s what you need and what you can swap if you’re in a pinch.

Selecting the Cut: Best Pork for Instant Pot Braising

Pork shoulder (often labeled "pork butt" in the US) is non-negotiable for pulled pork because of its marbling and high collagen content. If you absolutely cannot find pork shoulder , a pork picnic roast is the next best choice, though you might need to increase the cooking time by 5 to 10 minutes.

Trimming off large, thick chunks of fat is helpful, but don't remove all of it; you need that fat for flavour and moisture!

Liquid Gold: Choosing the Right Apple Cider (and Alternatives)

Use unfiltered, non-alcoholic apple cider if you can find it. It has the best, purest apple flavour. If you don’t have apple cider , you can substitute it with 1 cup of apple juice mixed with 2 tablespoons of apple cider vinegar.

That mix gives you the necessary sweet and sour punch required for proper braising.

Prepping the Butternut Squash: Dice Size and Texture

The squash should be peeled, seeded, and cut into approximately one-inch cubes. If you cut the cubes too small, they will turn into mush under pressure. If butternut squash is unavailable , sweet potatoes or firm varieties of pumpkin, like Kabocha, work perfectly.

They add similar sweetness and texture.

Building the Spice Rub: Achieving Depth of Flavor

The dark brown sugar is essential in the rub because it promotes deep caramelization during the searing phase. If you are avoiding refined sugar , you can substitute the brown sugar with a tablespoon of maple syrup, but remember to brush the maple syrup on after the initial searing, not before, or it will burn immediately.

Smoked paprika gives that lovely, campfire like flavor.

Instant Cooking Masterclass: step-by-step Fall Instant Pot Recipes Instructions

Listen closely, because a good Instant Pot meal is 90% prep and 10% waiting patiently.

Phase I: Searing and Deglazing the Pot Safely

1. Pat the pork dry, then rub it aggressively with the spice mixture. Don't be shy; really massage that rub in there.
2. Set the IP to Sauté (High) and add the oil. Wait until the oil is shimmering hot before adding the pork in batches. Sear for a deep brown crust, about 4- 5 minutes per side. Remove the meat and try not to eat it yet.
3. Add the onion to the pot, scraping up all those stuck brown bits (the fond). Then add the garlic until you smell that lovely, pungent aroma, about one minute.
4. Crucial Deglazing Step: Pour in the apple cider. Use a sturdy wooden spoon or spatula to thoroughly scrape the bottom of the inner pot until it is completely clean. This prevents the horrible "Burn" notice and ensures flawless pressure cooking.

Phase II: Pressure Cooking and Natural Release Timing

1. Place the seared pork back into the pot. Add the chicken stock, butternut squash chunks, thyme, and bay leaves.
2. Lock the lid, set the vent to Sealing , and cook on High Pressure for 45 minutes .
3. Once done, walk away for a while! You must allow a 15 minute Natural Pressure Release (NPR) . This rest period is vital for the meat's texture, allowing the fibres to relax and reabsorb all those incredible juices.
4. After the 15 minutes of NPR, carefully release any remaining pressure using the Quick Release valve, making sure your hands and face are far away from the steam vent.

Phase III: Shredding, Reducing, and Integrating the Squash

1. Remove the massive piece of pork and transfer it to a large cutting board. Discard those woody thyme stems and bay leaves they’ve done their job.
2. Shred the pork using two forks. It should fall apart with minimal effort, seriously proving how well the Instant Pot works as a slow cooker stand-in.
3. If the sauce remaining in the pot looks a bit thin (it probably will), set the IP back to Sauté (Normal). Combine 2 tablespoons of cornflour with 2 tablespoons of cold water to make a slurry. Whisk this into the sauce and simmer for 2- 3 minutes until it thickens slightly, becoming glossy and sticky.
4. Return the shredded pork and the cooked butternut squash to the pot, tossing everything together until every shred is coated in the glorious cider sauce.

Troubleshooting the Instant Pot: Expert Tips for Maximum Flavor

We’ve all had those moments where things go sideways in the kitchen. Here are the fixes for the most common issues with pressure cooking large cuts of meat.

Avoiding the Burn Notice: Deglazing Done Right

The number one error Instant Pot users make is getting a "Burn" notice because residue is stuck to the bottom of the pot. You must physically scrape the entire bottom surface of the inner pot after searing and adding the cider. If you see even a tiny brown spot, keep scraping.

I once rushed this step and spent 10 minutes trying to trick the pot into pressure mode. Lesson learned!

Achieving the Perfect Shred: Resting Time Matters

If your pork is slightly dry or tough, you released the pressure too quickly. That 15 minute Natural Release is not a suggestion; it's mandatory. It gives the meat time to relax. If you're really worried about moisture, wrap the removed pork in foil while you finish reducing the sauce.

Correcting Consistency: How to Thicken the Cider Sauce

If you want that beautiful, glossy, sticky finish, you need to thicken the sauce. The simplest way is the cornflour slurry method detailed above. Always mix cornflour with cold liquid first if you add cornflour directly to hot liquid, it will clump into unusable lumps.

Chef's Note: If you want a richer, deep red color, add 1 tablespoon of tomato paste to the onions during the initial sauté phase. It adds phenomenal depth (umami) without overpowering the apple flavour.

Prep Ahead and Storage: Making the Most of Your Batch

This recipe yields a massive batch of tender, ready-to-eat Fall Instant Pot Recipes —perfect for meal prep.

Refrigerating the Pulled Pork Safely

This pulled pork stores beautifully in an airtight container in the fridge for up to 4 days. I love using this batch for quick lunches during the week; just portion it out with a side of grains like in my Healthy Meal Prep Recipes for Easy High Protein Lunches approach.

Freezing Instructions for Long Term Comfort

But does it freeze well? You bet. Let the pulled pork cool completely, then transfer it into heavy duty freezer bags or containers, ensuring you include plenty of the cooking liquid/sauce. The sauce is key to preventing freezer burn. It freezes well for up to 3 months.

Reheating Methods: Avoiding Dry Pulled Pork

The key to reheating is slow and low . Thaw the pork overnight in the fridge. Transfer it to an oven safe dish, adding a splash of stock or cider to the base. Cover tightly with foil and bake at 300°F (150°C) for 20- 25 minutes, or until piping hot.

Reheating quickly in the microwave tends to dry out the edges.

What to Serve With Cider Braised Pulled Pork (Fall Pairings)

This cider pork is amazing on brioche buns, obviously, but it’s just as good served as a proper main course.

• Over Mash or Potatoes: Spoon this deeply flavourful pork over creamy mashed potatoes. Or, for a truly decadent pairing, serve it nestled into a halved Twice Baked Potatoes Recipe: Ultimate Creamy, Crispy Jacket Spuds for the ultimate comfort meal.
• Hearty Grain Bowls: Serve over wild rice or barley to soak up every drop of that cider sauce.
• Alongside Seasonal Greens: A simple, sharp side of steamed kale or Brussels sprouts sautéed with a little bacon balances the richness perfectly.
• As a Starter: Okay, hear me out use any leftover pork and squash mixture as a filling for golden Fall Appetizers: Flaky Onion Gruyère Tartlets for Cozy Parties . It’s a guaranteed crowd pleaser! The sweetness of the cider pairs beautifully with strong cheese.

Recipe FAQs

Why is my pulled pork still tough after the initial cooking time?

This usually indicates the connective tissues haven't fully broken down, which is essential for "pulled" texture. For tough cuts like pork shoulder, you simply need more time; seal the lid again and cook on High Pressure for an additional 10 to 15 minutes.

Always allow a full Natural Pressure Release (NPR) when cooking large cuts to ensure maximum tenderness and juicy results.

I received the "Burn" notice on my Instant Pot. What went wrong?

The Burn notice typically occurs when thick, starchy ingredients or spice mixtures stick directly to the bottom heating element, preventing the liquid from coming to pressure correctly.

To prevent this, ensure you always deglaze the pot thoroughly after searing, and pour any thick components (like tomato paste or pureed squash) on top of the meat without stirring them into the main liquid base.

I don't have hard cider. Can I use regular apple juice or apple cider instead?

Yes, absolutely, though you may need to adjust the acidity slightly since hard cider adds a dry complexity that balances the dish. If using regular sweet cider or juice, consider adding 1 tablespoon of apple cider vinegar or lemon juice to the braising liquid before cooking to help cut through the sweetness and brighten the overall flavor profile.

How can I adapt this Cider Braised recipe for a vegan diet?

You can achieve a similar texture and depth of flavour by replacing the pork with hearty shredded jackfruit, chickpeas, or large chopped mushrooms like King Oyster. Use vegetable broth instead of chicken broth, and ensure you include smoked paprika and a touch of maple syrup to replicate the smoky, rich mouthfeel of the original dish.

Can I substitute the pork shoulder (Boston Butt) with a leaner cut, like pork tenderloin?

While you technically can, leaner cuts cook much faster and will become dry and stringy if cooked for the full time required for pulled pork. If substituting, you must reduce the High Pressure cook time significantly (e.g., to 12-15 minutes) and skip the shredding step, as the goal will be slicing rather than pulling.

What is the best way to store leftovers, and can I freeze the pulled pork?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days; reheat gently on the stovetop with a splash of liquid to retain moisture. This recipe freezes beautifully; place the shredded pork and a generous amount of its braising liquid (to prevent freezer burn) into a freezer safe container for up to 3 months.

Do I need to add extra water if I am doubling the recipe?

No, the liquid amount in pressure cooking is based on the pot's minimum requirement, not the volume of ingredients, so you do not need to double the liquid amount. However, you must increase the cooking time by about 10 15% to ensure the larger volume of meat reaches the proper cooking temperature all the way through.