Crispy Instant Pot Pork Belly (Keto, Paleo, Whole 30)

5 from 3 reviews


  • 2 1/2 pounds pork belly, seasoned with salt and pepper
  • 1 cup chicken stock
  • 1/4 cup soy sauce (coconut aminos if doing Whole 30)
  • 1 inch knob fresh ginger, roughly chopped
  • 3 cloves of garlic, crushed
  • 2 tablespoons of coconut oil


  1. In your instant pot, add your soy sauce, chicken stock, ginger, and garlic – stir to combine. Add your pork belly, close the lid, seal the vent, and cook on high pressure for 60 minutes and then quick release the pressure.
  2. Preheat your oven to 400 degrees
  3. Heat your oil in an oven-safe skillet over medium high heat (a cast iron is great for this). When hot, add your pork belly fat cap side down and sear for 5 minutes
  4. Place the skillet into the oven and roast for 20 minutes
  5. Remove from the oven, remove the pork belly (crispy fat side up) to a plate/platter, and let rest for several minutes


The fat cap gets SO CRISPY between the sear and the oven time – so crispy that it’s hard to slice through. I like to turn the pork belly upside down to slice it so the crispy side is against the cutting board, allowing you to cut through it more easily. And then I serve it crispy fat side up.

The weight of the pork belly here can vary – the cook time will remain the same regardless. So don’t worry about it being 2 1/2 pounds even!