Easy Instant Pot Pork Empanadas

Empanadas are the kind of comforting, crowd-pleasing dish that can bring a whole table together. This version, made with the help of an Instant Pot and store-bought wrappers, skips the deep-fry and goes straight to oven-baked perfection. What makes them unforgettable is the ultra-flavorful pulled pork filling infused with homemade seasoning and slow-cooked with garlic and chiles for depth and heat.

Paired with a creamy, tangy guasacaca sauce (think of it as Venezuela’s answer to guacamole), these empanadas are ready for game day, meal prep, or a cozy weekend dinner.

Ingredients

For Abuela Chabe’s Seasoning:

• 1 tablespoon ground annatto (optional)

• 1 tablespoon ground cumin

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 3/4 teaspoon curry powder

For the Empanadas:

• 3 to 5 dried chiles de arbol

• 10 garlic cloves, smashed

• 1/4 cup Abuela Chabe’s Seasoning

• Kosher salt

• 2 1/2 pounds boneless pork shoulder, cut into 4 chunks

• Two 14-ounce packages frozen empanada wrappers, thawed (20 wrappers total)

• 1 large egg, beaten

• Nonstick cooking spray

Optional Guasacaca Sauce:

• 1/2 cup white vinegar

• 3 garlic cloves

• 1–2 jalapeños, seeded and quartered (optional for heat)

• 1 ripe avocado, peeled and cut into eighths

• 1 small bunch cilantro (about 1 cup packed), chopped

• 1/2 white onion, chopped

• Pinch of sugar, honey, or agave

• Kosher salt, to taste

Step-by-Step Instructions

1. Make the Seasoning
In a small bowl, stir together the annatto (if using), cumin, garlic powder, onion powder, and curry powder. This is your base seasoning and can be saved for other proteins and soups too.

2. Cook the Pork in the Instant Pot
Add chiles de arbol, garlic cloves, and 1 cup water to the Instant Pot and set to high sauté. Mix 2 tablespoons of salt into the seasoning blend, then rub all over the pork. Set the trivet into the pot and place pork on top.

Pressure cook on high for 1 hour, then allow a 10-minute natural release. Carefully remove the lid, then transfer the pork to a cutting board.

3. Shred and Mix
Slice the pork into ½-inch pieces, then transfer to a bowl with the cooked garlic cloves. Remove the chiles and trivet. Shred the pork and garlic together. Stir in ¾ cup of the cooking liquid (add more if needed for juiciness) and let the mixture cool to room temperature.

4. Assemble the Empanadas
Preheat the oven to 350°F. Lightly coat two baking sheets with nonstick spray. For each empanada:

• Spoon ¼ cup of pork filling into the center of a wrapper

• Brush egg along the bottom half of the disc’s edge

• Fold into a half-moon and seal with a fork

• Brush the top with more egg

• Repeat and place each on the baking sheets

Bake for 17–20 minutes or until golden brown.

5. Make the Guasacaca (Optional but Recommended)
In a blender, combine vinegar, garlic, jalapeños, avocado, cilantro, onion, sugar, and a pinch of salt. Blend until smooth. Taste and adjust with more salt or sweetener if needed. Store in an airtight container for up to 5 days.

6. Serve and Enjoy
Serve the warm empanadas with a generous scoop of guasacaca on the side or drizzle it right on top. This recipe yields 20 empanadas, making it ideal for entertaining or stocking your freezer with a batch of reheat-ready goodness.

Pro Tip

You can also enjoy the pulled pork on its own over rice, in tacos, or with roasted veggies. The seasoning and cooking method make it incredibly versatile.

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