A dark plate containing sliced steamed pork topped with garlic soy sauce and garnished with cilantro.

Pressure Cooker Steamed Pork

Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: ginger miso, instant pot
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Enjoy this tender, juicy Pressure Cooker Steamed Pork with a savory garlic soy sauce or ginger miso sauce using Instant Pot pressure-steaming method.


  • 1 ½ cup water
  • 3 green onions/scallions
  • 2 inch ginger (2" = 5 cm)
  • 2 lbs pork collar (2 lbs = 907g)
  • 4 Tbsp sake

Garlic Soy Sauce (yield: 1/3 cup)

Ginger Miso Sauce (yield: ¼ cup)


  1. Gather all the ingredients.
    Japanese Steamed Pork Ingredients

To Make Steamed Pork

  1. In the Instant Pot, place the steamer rack and put 1 to 1 ½ cups (240 to 360 ml) water.
    Japanese Steamed Pork 1
  2. Cut the green onions to separate green part and white part (we don’t need in this recipe, but you can make Shiraga Negi for garnish (https://www.justonecookbook.com/how-to-make-shiraga-negi/). Cut green part into 2-3 pieces. Cut the ginger into thin slices, keeping the skin on.
    Japanese Steamed Pork 2
  3. Cut the pork collar in half and place it in the heat-resistant container (I use a Pyrex glass container) and place on top of the steamer rack.
    Japanese Steamed Pork 3
  4. Put green onions and ginger, and pour sake over the pork. Sake removes the unwanted smell from the meat and adds umami and flavors.
    Japanese Steamed Pork 4
  5. Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Steam” button on the Instant Pot to the pressure cooking steam mode. Press “plus” button to change the cooking time to 40-45 minutes (20 minutes/lb). Meanwhile you can make two kinds of the sauce.
    Japanese Steamed Pork 5
  6. As soon as the cooking time has reached, you will need to use the ‘Quick Release’ method to release the pressure. When the valve goes down, you can open it and take out the steamer basket and container that has pork in it.
    Japanese Steamed Pork 6
  7. Transfer the pork to a dish. Save a few tablespoons of cooking liquid (in case you want to drizzle over meat or slices of meat to moisten later) and discard the green onions and ginger slices. Cover the pork with plastic wrap to keep it moist and let cool until you can touch the pork to cut into slices.

    Japanese Steamed Pork 7
  8. After 15 minutes or so, you can slice into thin rounds (I discarded the fat). Transfer to a serving platter and serve with the dipping sauce immediately.
    Japanese Steamed Pork 8

To Make Garlic Soy Sauce

  1. Combine the ingredients for Garlic Soy Sauce in a bowl or liquid measuring cup.
    Japanese Steamed Pork 9
  2. Cut the green onion into thin slices and add to the sauce. Add the crushed garlic (or minced garlic) to the sauce. Whisk all together. Transfer to a serving bowl.
    Japanese Steamed Pork 10

To Make Ginger Miso Sauce

  1. Grate the ginger.
    Japanese Steamed Pork 11
  2. Combine the rest of Ginger Miso Sauce ingredients in a bowl and whisk well. Transfer to a serving bowl.
    Japanese Steamed Pork 12

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.