There's just something about warm, cheesy casseroles that screams comfort food—and when you combine that with smoky BBQ pulled pork, the result is a total flavor bomb. This Instant Pot BBQ Pork and Rice Casserole brings together tender, shredded pork with fluffy rice, melty cheese, and tangy barbecue sauce for a one-pot meal that’s both hearty and easy to make. Whether you're already a fan of pulled pork instant pot recipes or looking to try something new, this dish is the perfect entry point into flavor-packed instapot recipes dinners.
This casserole is ideal for weeknight dinners, casual potlucks, or meal-prepping lunches you’ll actually look forward to eating. And the best part? It uses the Instant Pot to drastically cut down cook time—making it a go-to for anyone who wants big flavor without spending all day in the kitchen.
Instant Pot BBQ Pork and Rice Casserole
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American
Instant Pot (6-quart or larger) Essential for making the easy pulled pork in the fastest, most hands-off way. If you don’t have an Instant Pot, a pressure cooker will also work, or you can slow cook the pork on the stovetop or in a crockpot (though it will take significantly longer).
Oven-safe casserole dish (9x13-inch) Used for baking the final casserole to melt the cheese and bring everything together.
Mixing bowls For combining the rice mixture before baking.
Tongs and forks To shred the pork once it’s cooked.
Spatula or Large Spoon For mixing and spreading the casserole mixture.
For the BBQ Pulled Pork
- 2.5 lbs pork shoulder or pork butt, trimmed and cut into large chunks
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 cup BBQ sauce plus extra for drizzling
- 1 tablespoon olive oil
For the Casserole
- 2 cups cooked white rice jasmine or basmati works well
- 1 cup corn kernels frozen or canned, drained
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1 cup shredded sharp cheddar cheese
- ½ cup Monterey Jack cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro optional, for garnish
Step 1: Season and Sear the Pork
Set your Instant Pot to the sauté setting. Add olive oil and let it heat. While it heats, season your pork chunks with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Once the oil is hot, sear the pork chunks in batches until browned on all sides. This adds incredible depth of flavor.
Step 2: Pressure Cook the Pork
Once all pork is seared, return it to the pot. Pour in the chicken broth and BBQ sauce. Stir to coat the pork. Lock the lid and set your Instant Pot to “Pressure Cook” or “Manual” mode on high for 45 minutes. This step turns tough pork shoulder into juicy, shreddable magic—making it one of the best instant pot recipes out there for flavor and convenience.
Step 3: Natural Release and Shred
Once cooking is complete, allow for a natural pressure release for 15 minutes. Then manually release any remaining pressure. Remove the pork from the pot, place it on a large cutting board or plate, and shred it using two forks. Return the pulled pork to the pot and mix it back in with the cooking juices.
Step 4: Make the Casserole Base
Preheat your oven to 375°F. In a large mixing bowl, combine cooked rice, corn, bell pepper, red onion, chili powder, smoked paprika, cheddar cheese, Monterey Jack cheese, and about 2 cups of the pulled pork. Stir until everything is well combined. If you like things saucy, drizzle in more BBQ sauce to your liking.
Step 5: Assemble and Bake
Transfer the mixture to a greased 9x13-inch casserole dish. Top with a little more shredded cheese, if desired. Bake for 15–20 minutes, until the cheese is melted and the casserole is hot and bubbly.
Step 6: Garnish and Serve
Remove from oven, sprinkle with chopped fresh cilantro, and drizzle with additional BBQ sauce before serving.
Pairings
This BBQ pork and rice casserole is a full meal on its own, but if you're hosting or want to elevate the meal further, try pairing it with:
- Crispy coleslaw: The crunch and tang from a vinegar-based slaw cut beautifully through the richness of the casserole.
- Pickled jalapeños or red onions: These add a tangy, spicy note that pairs well with the sweet BBQ flavor.
- Cornbread or garlic bread: For an ultra-satisfying Southern-style plate.
- Fresh green salad with a citrus vinaigrette: Balances out the richness of the casserole and adds freshness to your plate.
- Sweet tea or cold lager: Both drinks go hand-in-hand with BBQ-style meals.
FAQs
1. What kind of pork is best for this recipe?
Pork shoulder or pork butt is ideal because it's fatty, flavorful, and becomes incredibly tender in the Instant Pot. These cuts are also used in most classic instapot BBQ pulled pork recipes.
2. Can I make this using pork tenderloin?
Yes, pork tenderloin can be used if you're looking for a leaner option, but it won't be as juicy as pork shoulder. If you're exploring instant pot pork tenderloin recipes, make sure to reduce the cooking time (about 15-20 minutes under high pressure).
3. Can I use pre-cooked or leftover pulled pork?
Absolutely! If you already have leftover pulled pork from another pulled pork pressure cooker recipe or from pulled pork sandwiches instant pot meals, just skip the Instant Pot step and jump straight to mixing the casserole base.
4. Is this casserole freezer-friendly?
Yes, once baked, let the casserole cool completely. Wrap it tightly and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
5. Can I substitute chicken instead of pork?
Definitely. You can use shredded chicken from an instant pot barbecue chicken recipe if you prefer. Just ensure the BBQ sauce flavor remains the star.
