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This pressure cooker braised pork belly transforms tough cuts into melt-in-your-mouth perfection with crispy celery crowns and velvety gravy—all in under an hour. The secret lies in searing the belly first to lock in flavor, then pressure-cooking it low and slow to render fat and tenderize collagen.
I’ve perfected this method after years of trial and error, ensuring the meat stays juicy while the sauce thickens into a rich, aromatic base.
The pressure cooker does the heavy lifting, but the finishing touches make all the difference. After cooking, the pork belly rests while you crisp the celery crowns in the rendered fat—adding texture and depth.
A quick reduction of the cooking liquid creates a glossy, flavorful gravy that ties everything together. This isn’t just a dish; it’s a technique that elevates humble pork belly into something restaurant-worthy.
What you’ll end up with is crispy-edged, fork-tender pork belly served over a bed of silky gravy, garnished with those golden celery crowns. The aroma alone will have everyone gathering at the table, and the first bite delivers layers of savory, smoky, and slightly sweet flavors.
Serve with steamed rice or crusty bread to soak up every last drop of that luxurious sauce.
This method is foolproof for weeknight dinners or special occasions—no need for a Dutch oven or hours in the oven. The pressure cooker handles the long braise time efficiently, leaving you with minimal cleanup and maximum flavor. Let’s get started on a dish that’s equal parts comforting and impressive.
Ingredients for braised pork belly recipe pressure cooker
Six aromatic vegetables, rich pork belly, and a splash of sherry—this is your pressure cooker shortcut to restaurant-style braised pork.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Thick-cut, skin-on preferred |
| Celery Stalk 🧅 | 4 whole | Thick, trimmed into crowns |
| Yellow Onion 🧅 | 1 whole | Medium, sliced into wedges |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed for aroma |
| Carrots 🥕 | 2 whole | Medium, cut into chunks |
| Fresh Thyme 🌿 | ¼ cup | Stems removed, leaves only |
| Bay Leaves 🍃 | 2 whole | Dried, for depth |
| Black Peppercorns 🌶️ | 1 tbsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Dry Sherry 🍷 | ½ cup | Or sub with apple cider |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crisping |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
The pork belly is the star, so pick a thick-cut piece with good marbling—this ensures melt-in-your-mouth texture. Costco or your local butcher are best for quality cuts. Celery crowns are key for texture, so grab thick stalks (the ones with wide, leafy tops). Fresh thyme and bay leaves add depth, but if you're short on time, dried thyme at half the amount works too. The sherry adds brightness—any dry variety will do, though Pedro Ximénez gives extra richness. For the broth, low-sodium is critical to control seasoning later.
No sherry? Apple cider or dry white wine works in a pinch, but reduce the amount by half since they're less concentrated. The butter should be cold and cubed for crisping the celery crowns—don't skip this step! It's what gives those golden, crunchy bits. If you're out of fresh thyme, dried oregano at one-third the amount is a decent swap, though it won't be as aromatic. The carrots can be baby carrots if that's what's in the fridge, but whole carrots give better flavor when they break down. For the flour, all-purpose works fine, but if you've got cornstarch, use it instead for a glossier gravy.
The pork belly keeps well in the fridge for 3-4 days if stored in its rendered fat. Celery crowns crisp best fresh, but you can prep them a day ahead and store in the fridge. The gravy reheats beautifully—just warm it gently on the stove. For leftovers, portion into containers with a layer of gravy to keep everything moist. Freezes for up to 3 months, though the texture changes slightly after thawing. If you're making this ahead, cook the pork belly and celery crowns first, then reheat and crisp the celery again before serving.
Why You'll Love This Recipe
- Zero Chopping Chaos: I swear by this one—just dice the onion, chop the celery into rough chunks, and toss in the whole carrots. The pressure cooker handles the rest while I sip my coffee. (Between us, my knife skills are questionable.)
- Crispy-Creamy Magic: That pork belly? Oh, it’s ridiculously good—crispy edges from the pressure cooker’s steam, then fall-apart tender with the caramelized onions and garlic cloves clinging to every bite. The celery adds this subtle crunch that keeps it from feeling heavy.
- Leftovers That Beg for More: Serve it over rice for dinner, toss it in a sandwich the next day, or reheat slices straight from the fridge for breakfast. Honestly, I’ve even microwaved cold slices straight from the fridge—still delicious. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Pork belly feels fancy, but this method stretches it into multiple meals without breaking the bank. The onions, carrots, and celery bulk it up, making it feel like a restaurant-quality dish for half the price. Plus, the pressure cooker turns a slow-cook into a 45-minute win.
Step-by-step instructions for pressure cooker braised pork belly
Transform tough pork belly into melt-in-your-mouth perfection with crispy celery crowns and rich gravy.
Prep the Pork Belly and Vegetables
Start by trimming any excess fat from the 2 lb pork belly, leaving about ¼-inch layer to render and flavor the dish. Pat the skin completely dry with paper towels - this ensures maximum crispiness later. Season both sides generously with all 1.5 tbsp kosher salt and freshly cracked 1 tbsp black peppercorns, pressing the seasoning into the meat so it adheres well.
Next, prepare the vegetables: Trim the thick ends from the 4 whole celery stalks to create crowns. Slice the 1 whole yellow onion into wedges and cut the 2 whole carrots into 1-inch chunks. Peel and smash the 6 garlic cloves with the side of your knife for maximum aroma. Remove stems from the 0.25 cup fresh thyme leaves and keep them whole.
Sear the Pork Belly and Vegetables
Heat your pressure cooker on high heat until hot. Add the cubed 0.5 cup unsalted butter and let it melt completely. Carefully place the seasoned pork belly skin-side down in the cooker, working in batches if needed. Sear undisturbed for 5-7 minutes until the skin develops a deep golden-brown crust and the meat releases easily from the bottom.
Remove the pork belly and set aside. In the same cooker, add the onion wedges, carrot chunks, and celery crowns. Sear for 3-4 minutes until the vegetables begin to soften and develop color. Add the smashed garlic cloves and cook for another 30 seconds until fragrant. Return the pork belly to the cooker, skin-side up.
Pressure Cook Until Tender
Pour in the 0.5 cup dry sherry, scraping up any browned bits from the bottom of the cooker. Add the 1.5 cups chicken broth, 2 whole bay leaves, and 0.25 cup fresh thyme leaves. Secure the lid and set the pressure cooker to high pressure for 60 minutes. This long cook time breaks down the collagen in the pork belly, transforming it into tender, fork-tender meat.
After 60 minutes, let the pressure release naturally for 20 minutes. Then perform a quick release. Remove the lid carefully - you'll smell that incredible aroma of braised pork belly. The pork belly should be fork-tender and easily pull apart. If not, return it to the cooker with an additional 0.5 cup broth and cook for another 15 minutes at high pressure.
Create the Crispy Celery Crowns and Gravy
Using tongs, carefully remove the celery crowns from the cooker and place them on a wire rack set over a baking sheet. Broil on high for 3-5 minutes until they develop crispy edges. Watch closely to prevent burning - you want them golden brown, not charcoal black. Set aside to cool slightly.
Return the pork belly to the cooker along with any accumulated juices. Increase heat to sauté mode and let the liquid reduce by half, about 5-7 minutes. Remove the pork belly and add the 1 tbsp all-purpose flour to the cooker, whisking constantly for 1-2 minutes until the gravy thickens slightly. Pour the gravy over the pork belly and return everything to the cooker to heat through for 2-3 minutes.
Serve with Crispy Celery Crowns
Slice the pork belly into ½-inch thick slices and arrange on a platter. Spoon the rich gravy over the top and place the crispy celery crowns alongside. The contrast of tender pork belly with crispy celery and velvety gravy makes this dish truly special. Serve immediately while the celery crowns are still crisp and the pork belly is piping hot.
For best results, let the pork belly rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is moist and flavorful. The crispy celery crowns should hold their shape and provide a satisfying textural contrast to the tender pork.
Pro Tips For Making Braised Pork Belly Recipe Pressure Cooker
- Salt the Pork First: Pork belly needs time to absorb salt—don’t skip the overnight soak (or at least 4 hours) in a mix of water, salt, and sugar. I used to rush this and ended up with bland, rubbery meat that never got tender, no matter how long I braised it.
- Sear in Batches: High heat. Seriously, crank it up until the pork belly turns golden brown before adding liquid—this builds flavor that won’t dissolve in the braise. If your pan gets crowded, work in two batches. Trust me, the difference in taste is night and day.
- Skip the Overcrowding: Celery, onions, and carrots should fit loosely in the pressure cooker—pack them in, and they’ll steam instead of caramelize. After the initial sear, spread the veggies in a single layer so they crisp up slightly. Yes, it looks sparse, but it actually makes the dish better.
- Natural Release Only: Resist the urge to quick-release the pressure cooker—let it depressurize naturally for at least 15 minutes. I learned this after a batch turned out tough because the meat released too fast. Patience here guarantees melt-in-your-mouth texture.
Essential equipment for braised pork belly recipe pressure cooker
Pressure Cooker Essentials
You don’t need a fancy setup—just a few key tools make all the difference. A 6-quart Instant Pot or Fagor pressure cooker handles this recipe beautifully, but any electric model with a sauté function works.
I swear by the Instant Pot Duo Crisp for its ability to sear and pressure cook in one pot—no extra equipment needed. 🔥
Searing Tools
For that golden crust, a heavy-bottomed pot or deep skillet is ideal if you’re not using a pressure cooker with a sauté function. I like a Lodge cast iron skillet for searing—it retains heat perfectly and adds a subtle smoky flavor.
If you’re working in batches (like with large pork belly), a large stainless steel sauté pan works too.
Celery Crown Crisping
Broiling the celery crowns requires a wire rack and a baking sheet—no fancy tools here. For extra crispiness, I use a cooling rack placed over a rimmed baking sheet.
If you don’t have one, a wire cooling rack from the dollar store works just as well. A tongs helps flip them easily without breaking the delicate crowns.
Gravy Thickening
Thickening the gravy calls for a whisk and a wooden spoon for stirring. A fine-mesh strainer helps remove any unwanted bits if you prefer a silky texture. For extra richness, I sometimes add a splash of cold butter at the end—just a 1 tbsp swirled in for a glossy finish.
Safety First
Pressure cooking demands attention to safety. Always use a pressure cooker with a built-in pressure regulator and venting valve—never improvise. I recommend the Instant Pot’s automatic pressure release for beginners, but experienced cooks can use quick-release for faster results.
Keep a kitchen towel handy to protect your hands when handling the hot lid.
Optional Upgrades
For next-level flavor, a meat thermometer ensures the pork belly reaches 203°F—the perfect temp for tender, pull-apart texture. A fine-mesh strainer helps clarify the gravy if you want a cleaner finish.
And if you’re feeling fancy, a tongs with silicone grips makes flipping those crispy celery crowns a breeze. 💡
Nutrition facts
Frequently asked questions
Why does the pork belly need to rest after pressure cooking?
Resting the pork belly for 5 minutes after cooking lets the juices redistribute throughout the meat. When you slice into freshly cooked pork belly, those precious juices would otherwise pool on your plate instead of staying inside where they belong. This simple step ensures every bite is moist and flavorful.
Can I substitute sherry with something else?
Yes! Use ½ cup apple cider or ½ cup dry white wine as a 1:1 substitute. For a non-alcoholic version, try ½ cup apple juice or ½ cup grape juice. The key is acidity and depth of flavor—these alternatives will still create a rich braising liquid. Just reduce the amount slightly since they're less concentrated than sherry.
What if my pork belly isn't tender after 60 minutes?
Add another ½ cup chicken broth and cook for an additional 15-20 minutes at high pressure. The extra liquid helps break down the collagen faster. If it's still not tender, you might need a thicker cut of pork belly—thin cuts cook faster but may not render as much fat for flavor. Check with a fork for doneness before serving.
How do I prevent the celery crowns from burning while broiling?
Watch them closely! Broil on high for only 3-5 minutes, flipping halfway through. Keep the oven door slightly ajar to allow heat to escape if they're browning too quickly. The crowns should be golden brown, not black. For extra insurance, reduce the oven rack position slightly to prevent direct heat exposure.
Can I make this recipe without a pressure cooker?
Yes, but it will take longer. Sear the pork belly in a Dutch oven, then cover with liquid and simmer on low for 3-4 hours until tender. The texture will be similar, though the pressure cooker method develops more concentrated flavors in less time. For best results, use a heavy pot with a tight-fitting lid to retain heat and moisture.