Step 1

Press the Sauté key on the Instant Pot. Add the oil and once hot, add the onions and cook for 2 minutes, stirring a couple of times. Add the pork, stir and cook for 2 more minutes.

Step 2

Add the garlic and spices, stir and then add the rest of the ingredients. Cancel the Sauté function by pressing Keep Warm/Cancel button.

Step 3

Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 20 minutes. After 3 beeps the pressure cooker will start going.

Step 4

Once the timer goes off, allow the pressure to release for 3-4 minutes and then use the quick release method before opening the lid.

Step 5

Using a potato masher, press down the meat and flake it into shreds. You could do this with a fork, but I find that the masher works really well. Press Sauté key again and cook the shredded meat in its broth for 7-8 minutes, stirring a few times. This will evaporate some of the liquid and thicken the sauce.

Step 6

Serve the pork with extra lime wedges and fresh cilantro.