After the timer goes off, allow the pot to naturally release the pressure for at least 45 minutes.
-It is important to remember that Instant Pot cooking is not necessarily quick cooking! The IP takes away much of the time normally spent in the slow cooking process, but remember the pot needs to come up to pressure, and the process takes a bit of time. When using an IP, it is extremely important when cooking meat to allow the meat to naturally release the pressure in the pot. Meaning, it will take time to allow this to happen and this time needs to be built in to the cooking time of the meat. In this recipe 45 minutes of natural release time is needed. This process can't be rushed! For this recipe, count on 2 hours minimum for preparing, pressurizing and then natural release of pressure and removing any fat still attached to meat.
If using Boston butt, or pork butt, count on about 1/2 of the total pounds before cooking being discarded (after cooking). The fat will need to be removed and discarded.
-I use both homemade and canned red enchilada sauce for this recipe. I believe homemade is best, but it's very difficult to taste the difference between homemade and canned when the brown sugar and green chiles are added! The link for my homemade sauce is on this post under the last paragraph "secret tips from former employees". It takes about 5 minutes to make.
-As stated in the post, I did not marinate the pork in the sauce before cooking. My slow cooked method posted previously recommends marinating, but this recipe does not.