Instant Pot Moo Shu Pork

Because I love Chinese (and all Asian cuisine) so much, Moo Shu Pork had to happen!

This dish is satisfying on all levels: it’s full of flavor as it contains hoisin sauce (yum) has a nice veggie crunch to it AND it’s eaten on a Chinese rice pancake or tortilla. It’s like Chinese fajitas but made right in your Instant Pot!

Oh, and if having some homemade Chinese food wasn’t awesome enough, one of the key ingredients in this dish is hoisin sauce, folks!  That alone is enough to make it!

This recipe comes from Bob Warden and is truly one of the easiest, quickest and tastiest things of his I’ve made. Don’t skip out on this one guys!

Here’s How I Made It!:

Let’s get started by slicing up an onion…

…and taking some pork cutlets and cut them into strips.

Let’s also chop up a lovely green scallion.

Then, let’s add some sesame oil to the Instant Pot and heat it up.

Once heated, let’s add in our onions and pork and cook for a few minutes until the pork has become whiter in color.

Now we’re going to add a bag of coleslaw mix (which you can find at any supermarket in the produce section).

We’ll add some soy sauce…

…some beef broth…

…and some garlic.  Then we’ll secure the lid and cook on high pressure.

Once the lid is removed, we’ll add in that amazing hoisin sauce (which is basically like the barbecue sauce of the Chinese food world – smokey and savory with a touch of sweet in flavor).

Add the scallions…

…and a cornstarch slurry.

Mix everything up together real good and let it slightly simmer so that the sauce thickens up and then transfer the Moo Shu Pork to a serving bowl.

Using warmed or room temperature flour tortillas (or rice pancakes but the tortillas are easy to find and work perfectly for this)…

…scoop in some of that Moo Shu Pork…

…top with some more hoisin sauce…

…wrap it up…

…and sink your teeth into one of the most fabulous, flavorful and easy things you’ll make in your Instant Pot!

Instant Pot Moo Shu Pork
Yield: 6

Instant Pot Moo Shu Pork

Instant Pot Moo Shu Pork

Moo Shu Pork is basically Chinese tacos and you're going to absoutely love them. That savory-plum hoisin sauce is everything (use a gluten-free one to keep it that way).

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 lb of boneless pork chops, cut into strips (you can use chicken, beef or shrimp too!)
  • 2 tbsp of sesame oil
  • 1 large yellow or Spanish onion, sliced into strips
  • 1 bag (usually 14oz) of shredded cabbage/coleslaw mix (ONLY the mix though! Not with any mayo added!)
  • 1 tbsp of crushed or minced garlic
  • 1/4 cup of beef broth (I use 1/4 cup of water with 1/4 tsp of Beef Better Than Bouillon)
  • 3 tbsp of low sodium soy sauce
  • 1 bunch of scallions, sliced
  • 1/3 cup of hoisin sauce
  • 2 tbsp of cornstarch + 2 tbsp of water to form a slurry
  • 1 bag of flour tortillas (or Chinese rice pancakes if you can find, but the tortillas will work JUST fine!)


  1. Add the sesame oil to the InstInstant Potnt Pot. Then, hit “Sauté” and “Adjust” so it’s on the “More” setting and wait until it reads “Hot”
  2. Add the onion and the pork to the oil in the pot and stir for 5 minutes until the onions and pork are cooked a bit
  3. Add the coleslaw/cabbage mix, garlic, beef broth and soy sauce. Mix together very well.
  4. Secure lid and hit “Keep Warm/Cancel” then hit “Manual” or “Pressure Cook” High Pressure and set time for 3 minutes.
  5. Perform a quick release and once the lid comes off, hit the “Keep Warm/Cancel” and then hit “Sauté” and “Adjust” so it’s on the “More” setting. Add the hoisin sauce, scallions and cornstarch slurry right away, mix together and let simmer for 2 minutes so the sauce thickens.
  6. Serve in the flour tortillas or Chinese rice pancakes and top with additional hoisin sauce if you feel like it (because who doesn’t love hoisin sauce?) and with some rice on the side if you wish.
  7. Enjoy!

Jeffrey's Tips

Confucius Say: One can never have too much hoisin sauce! (And try it with chicken or beef too!)

Reader Interactions


  1. Susan

    Flavor profile was great, but the cabbage was over-cooked. No crunch left. Next time, I’ll try 1 minute or 0 minutes on high pressure. Still easier than my go-to Mu Shu in moments from the Epicurious site.

    • Riobha

      I was thinking about adding the cabbage as a condiment. Add it to the *taco* before you eat it. That would give you crunch!

      • Barb

        Made this for my family. I loved it. Not especially appetizing looking to teens, but they tried it and really liked it. Next time I’ll add half the coleslaw mix before pressure and after pressure. Quick and delicious. (p.s. I bought my first pressure cooker in about 2010 from QVC and Bob Wardens cookbooks have been my go-to until I became obsessed with your recipes! *sidenote: even though my name is Barb and I love QVC, I was under 25 in 2010!* thank you for sharing your knowledge!)

  2. Nathalie

    Really wanted to love this (my first recipe by Jeffrey) but the cabbage turned to mush. Maybe with less cooking time it’d work? I just made it the traditional wok way the next time.

    • Jeffrey

      Hey Natalie! If you want more of a crunch to the cabbage, simply either add the cabbage after pressure cooking or add a bag some before pressure cooking as written AND a bag after.

  3. Cynthia

    Do you think this would work with chicken? I have always loved Moo Shu chicken. Although, I will definitely try this, it looks awesome!

  4. MaryAnn

    So delicious! I screwed it up & it still came good. I added the hoisin, soy sauce & broth together because it was 9.30 & I was rushing as I was starving & not paying as close attention as I should have, but it came out fine & was delicious. I added the coleslaw last, & added red/yellow/orange peppers with the onions & pork, & doubled the recipe. Had it with flour tortillas, tomorrow it will be over rice; it’s great both ways. This recipe is a keeper that I’ll be making often. Thanks for sharing it!

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