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Instant Pot BBQ Pork and Rice Casserole

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Season and Sear the Pork

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Remove from oven, sprinkle with chopped fresh cilantro, and drizzle with additional BBQ sauce before serving.